INGREDIENTS

* 1 egg
* 1/3 cup milk
* 1/4 cup cornmeal
* 2 tablespoons finely chopped onion
* 2 tablespoons finely chopped green pepper
* 1 1/2 teaspoons ground mustard
* 1 teaspoon salt
* 1 teaspoon chili powder
* 1 pound lean ground beef
* 2 tablespoons olive oil or vegetable oil
* 1/4 cup all-purpose flour
* 2 1/2 cups tomato juice
* 12 fresh pearl onions, peeled
* 3 medium potatoes, peeled and quartered
* 6 medium carrots, cut into 3-inch pieces

Method

In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. In an ovenproof 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 degrees F for 1 hour or until meat is no longer pink and vegetables are tender.

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