1 lb. ground chuck
1 lb. ground pork
1/4 c. bread crumbs
1 clove garlic, crushed
1/4 tsp. pepper
2 eggs, slightly beaten
1/2 c. milk
1 tsp. oregano
1/2 tsp. basil
1/4 c. chopped parsley
2 tbsp. grated parmeson cheese
2 tsp. salt
2 tbsp. salad oil

1. Make meatballs in bowl, combine meats, bread crumbs, garlic, pepper, eggs, milk, oregano, basil, parsley, parmeson and salt. Mix well. With moistened hands shape into 24 (1 1/2 inch) meatballs. 2. Preheat oven to 350 degrees in hot oil in large skillet, brown meatballs well. Remove as browned to 3 quart casserole. 3. Make chili and discard all but 2 tablespoons drippings. In hot drippings, saute' onions and garlic about 5 minutes. 4. Add tomatoes, sauce, chili powder, salt, oregano, basil, 1/4 cup water and bring to boil. Pour over meatballs. 5. Bake covered for 1 hour. Combine flour with wine and stir into casserole along with beans. Bake, covered for 20 minutes longer.

CHILI:

1 c. finely chopped onions
2 cloves garlic, crushed
1 can tomatoes, undrained
2 tbsp. chili powder
2 tsp. salt
2 tsp. oregano
1 can (8 oz.) tomato sauce
1 tsp. basil
1 1/2 tbsp. flour
1 c. red wine
2 cans (15 1/2 oz.) kidney beans, drained