Ingredients
1 egg1/3 cup milk1/4 cup cornmeal2 tablespoons finely chopped onion2 tablespoons finely chopped green pepper1-1/2 teaspoons ground mustard1 teaspoon salt1 teaspoon chili powder1 pound lean ground beef2 to 3 tablespoons olive oil1/4 cup all-purpose flour2-1/2 cups tomato juice12 pearl onions, peeled3 medium potatoes, peeled and quartered6 medium carrots, cut into 3-inch pieces
Preparation
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs.
In a Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened.
Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350° for 1 hour or until meat is no longer pink and vegetables are tender.
