2 slices firm white bread
3 tbsp. wine or water
2 tbsp. olive oil
1/2 c. finely chopped onion
1 lb. finely ground beef or lamb
1 egg, beaten
2 tbsp. finely grated dry cheese
1 tbsp. chopped fresh mint or parsley
1/4 tsp. dried marjoram
Salt and pepper

Soak bread in water or wine. Heat olive oil and fry onions gently until soft, but not colored. Remove from heat. Squeeze bread dry and add to onions along with the other ingredients; mix well until smooth. Roll spoonfuls in your well floured hands. Cover and chill for 1 hour before frying. Small balls make excellent hors d'oeuvres.