3 slices white bread
1/2 c. milk
1/2 c. finely chopped onion
1 tbsp. butter
2 lbs. lean ground beef
3/4 c. red wine vinegar
3/8 c. finely chopped parsley
2 egg yolks
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano

Crumble bread and soak 5 minutes in milk; beat with fork until mushy. Cook onion in butter until golden. In large mixing bowl, place ground beef, parsley, egg yolks, milk mixture, onion, salt and pepper. Thoroughly mix with hands. Shape into 1 1/4" balls and place on 10"x15" baking pan. Bake at 450 degrees for 15 minutes or until meatballs are browned and slightly pink in center.

Meanwhile bring vinegar and oregano to a boil; reduce heat and simmer 10 minutes. Pour over hot meatballs, scraping up pan juices. Serve immediately. Makes 3 dozen.