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Mix beef, breadcrumbs, onion, milk, and salt. Shape into little balls using 1 teaspoon per ball. Heat buttter in a large, heavy skillet; brown balls nicely on all sides. Pour off most of fat from skillet. Combine wine, catsup, and oregano; pour over balls; check seasonings. Cover and simmer slowly for about 30 minutes, shaking pan gently from time to time to cook balls evenly. Serve in chafing dish. Provide wooden picks for spearing balls. French rolls may be sliced crosswise, buttered and served as an accompaniment Yield: about 60 tiny meatballs Posted to Bakery-Shoppe Digest V1 #437 by firstname.lastname@example.org (Gary & Doris McCoy) on Dec 04, 1997
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|Serving Size: 1 Serving (1639g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2501 (64%)|
|Amt Per Serving||% DV|
|Total Fat 277.9g||370 %|
|Saturated Fat 102.4g||512 %|
|Monounsaturated Fat 97.3g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 730.9mg||225 %|
|Sodium 7410.8mg||256 %|
|Potassium 4515.3mg||119 %|
|Total Carbohydrate 197.8g||58 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 191.8g|
|Protein 162.6g||232 %|
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Calories per serving: 3907
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