1 1/2 lbs. ground beef
1 egg, slightly beaten
1/4 tsp. oregano
2 tbsp. butter
1/4 c. meat drippings
1/4 tsp. salt
3/4 c. shredded cheddar cheese
1/2 c. chopped onion
1 1/2 tsp. salt
1/8 tsp. pepper
6 sm. zucchini, quartered lengthwise
3 tbsp. flour
1 1/2 c. milk

In a bowl combine beef, onion, egg, salt, oregano and pepper just until blended. Shape into 18 meatballs, about 2 inches in diameter.

In a large covered skillet, melt butter. Slowly brown meat balls. Place zucchini on top of meat; cover and simmer 20-30 minutes or until zucchini is tender. Remove zucchini and meat balls to warmed platter; keep warm in oven.

Drain excess fat from skillet, reserving 1/4 cup meat drippings. Place meat drippings in skillet; stir in flour and salt. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened.

Cook 2 additional minutes. Remove from heat; add cheese, stirring until melted. Pour some of sauce over meat balls and zucchini; pass remaining sauce. Makes 6 servings