2 small onions, finely chopped
2 tablespoons butter
1 lb minced veal or beef
½ cup dry breadcrumbs
2 teaspoons salt
½ cup milk
1/4 teaspoon pepper
1 egg, slightly beaten
chopped parsley
butter or olive oil
4 tablespoons white or red wine
Saute the onion in 2 tablespoons of butter until soft and mix thoroughly with the minced meat, breadcrumbs, milk, salt, pepper, parsley and egg. Shape mixture into balls 1 inch in diameter. In a large frying pan saute the meatballs in butter or oil until they have turned brown on all sides. Pour the wine over the meatballs and heat for a few minutes.
Serve hot. Makes about 3 dozen meatballs for appetizers.
