| 1 | In skillet heat half the oil and half the butter and saute onion until golden. |
| 2 | Place in bowl. |
| 3 | Add bread crumbs, ?cup water, egg yolks, garlic, salt, oregano and parsley.mix well. |
| 4 | Add ground beef and mix well again. |
| 5 | Let stand 30 minutes to blend flavors. |
| 6 | Form into one inch balls for appetizers or three inch ovals for entree. |
| 7 | In same skillet heat remaining oil and butter and saute meatballs, turning to brown all sides. |
| 8 | Transfer to serving dish.pour lemon juice or red wine into skillet. |
| 9 | Bring to a boil and scrape drippings.pour over meatballs. |
| 10 | Grind on coarse black pepper.sprinkle lightly with fresh minced oregano.note: often chopped fresh mint or fresh spinach is added to the meatballs mixture |
