Oven Meatball Stew

This warm comforting dish is perfect for one of those crisp cool days of fall. This could be assembled the day before so that you can pop it in the oven and hour before dinner time. Like most stews this can be adjusted to your tastes. Serving this alone or over rice or noodles would make for a very filling meal. Add a crisp salad and hard rolls and all the comforts of home will surround you.

2 large potatoes quartered
4 carrots cut in quarters
10 small onions (whole) or 1 can drained
salt and pepper to taste

1 pound ground beef
2 tablespoons minced onion
2 tablespoons green pepper
1/2 teaspoon dry mustard
1 teaspoon chili powder
1/4 cup corn meal
1/2 cup pet milk
1 egg

2 tablespoons oil
2 tablespoons flour
1 1/2 cups tomato juice

Put first three ingredients in 2 1/2 quart casserole.
Sprinkle with salt and pepper

Mix the next 8 ingredients and salt to taste, form into
12 meatballs and brown on all sides in oil.

Place the meatballs ontop of the vegetables.

Blend the flour into the drippings in the skillet. Add the tomato juice to drippings and cook until slightly thickened. Pour over the meatballs and vegetables.

Bake 350 degrees for 1 hour