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
3 oz. can sliced mushrooms, drained
1 tbsp. butter
10 1/2 oz. can mushroom soup
1/2 c. red wine (milk may be substituted for all or part of liquid)
3-4 c. cooked rice

Cook onion in 2 tablespoons butter until tender. Lift with slotted spoon and add to ground beef. Brown bread crumbs and garlic in same skillet; add to ground beef. Add egg and seasonings. Mix well and shape into 1" balls. Brown meatballs in same skillet and place in 1 1/2 quart casserole. Cook mushrooms in 1 tablespoon butter. Add soup and wine and stir. Pour over meatballs. Cover and bake at 350 degrees for 45 minutes. Serve with rice. 4 to 6 servings.

Make ahead of time. Double recipe, bake and freeze extra.