Por Serves 4
1 pound ground round
1/2 small onion, chopped
1/2 small green bell pepper,chopped
1/8 teaspoon freshly ground black pepper
1/4 cup cornmeal
1 teaspoon salt
1 teaspoon dried basil
11/2 teaspoons dry mustard
2 teaspoons chili powder
1/4 cup water
1 egg, slightly beaten
1/4 cup all-purpose fl our
2 to 4 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 in strips
2 large onions, quartered
Combine fi rst 11 ingredients. Mix and form into 12 to 14 meatballs. Roll in fl our. Brown in hot olive oil. Remove and set aside. Add tomato sauce, water and Worcestershire to pan drippings. Stir and bring to a boil. Remove from heat.
Preheat oven to 350°F. Layer meatballs and vegetables in a deep 4-quart casserole dish. Pour sauce over all and bake covered for about 1hour. Carrots should still be crisp. Serve and enjoy.