Combine thoroughly the beef, bulgur, onion, egg, salt, pepper, Worcestershire sauce, and oregano. Shape the mixture into balls of desired size (smaller ones tend to hold together better).
Grease a nonstick or heavy skillet that has a tight cover, and in it brown the meatballs on all sides. Add the juice to the skillet, bring it to a boil, reduce the heat, cover the pan, and simmer the meatballs for 1 hour.