Yield: Serves 4

ingredients
1 pound ground around beef
one half small onion, chopped
one half small green Bell pepper, chopped
1/8 teaspoon freshly ground black pepper
1/4 cup cornmeal
1 teaspoon salt
1 teaspoon dried basil
1 1/2 teaspoons dry mustard
2 teaspoons chili powder
1/4 cup water
one egg, slightly beaten
one quarter cup all-purpose flour
24 tablespoons cold pressed olive oil
2 (8 ounce) cans tomato sauce
1 cup water
2 teaspoons Worcestershire sauce
3 large potatoes, quartered
1 pound carrots, sliced thin strips
2 large onions, quartered

How to Make
combine 1st 11 ingredients. Mix and form into 12 to 14 meatballs. Roll in flour. Brown and hot olive oil. Remove and set aside. Add tomato sauce, water and Worcestershire sear sauce to pan drippings. Stir and bring to a boil. Remove from heat.
Preheat oven to 350°. Layer meatballs and vegetables in a deep 4-quart casserole dish. Pour sauce over all and bake covered for about 1 hour. Carrots should still be crisp.
Serve to hungry guests and enjoy!

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