In-A-Minute Stew

1 ½ lbs ground beef
¾ cup quick or old fashioned oats, uncooked
2 tbsp parsley flakes
1 tsp salt
¼ tsp pepper
⅛ tsp garlic powder
¼ cup milk
1 egg

3 tbsp vegetable oil
2 cans (10.5 oz each) condensed beef broth
1 can (8 oz) tomato sauce
1 can (1 lb) small white potatoes, drained
1 can (1 lb) baby carrots, drained
1 pkg (10 oz) frozen lima beans
¾ tsp marjoram
¼ tsp powdered thyme
½ tsp salt
3 cups water divided
½ cup dry red wine
½ cup flour

Combine first 8 ingredients, shape into 24 small meatballs. Brown in hot vegetable oil. Pour meatballs and pan juices into large saucepan or dutch oven. Add beef broth and tomato sauce. Add vegetable, herbs, remaining salt and two cups water. Bring to a boil, lower heat then simmer 20 minutes. Remove meatballs and vegetables and put on a heated serving dish. Combine remaining 1 cup water, wine, and flour, stir until smooth, pour into beef broth mixture. Bring to a boil, stirring constantly. Cook and stir until thickened. Pour over meatballs and vegetables. Makes six servings.