1/4 c. finely chopped onion
2 tbsp. butter
1 lb. ground beef
1/4 c. soft bread crumbs
1 sm. clove garlic, minced
1 egg
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed oregano
5 slices bacon
1/2 lb. fresh mushrooms, sliced or 1 (3 oz.) can sliced mushrooms, drained
1 tbsp. butter
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. red burgundy
3 to 4 c. hot cooked rice

Heat oven to 350 degrees. Cook onion in 2 tablespoons butter until tender. Lift onion with slotted spoon and add to the ground beef in a large mixing bowl. Brown bread crumbs and garlic in same skillet; add to ground beef mixture. Add egg and seasonings. Mix until blended; shape into 1 inch balls. Fry bacon until crisp; drain on paper towels. Brown meatballs in small amount of bacon fat and place in 1 1/2 quart casserole. Cook and stir mushrooms in 1 tablespoon butter. Blend in soup and burgundy. Pour over meatballs. Crumble bacon over top. Cover; bake 45 minutes. Serve with rice. 4 to 6 servings.