1 lb. lean ground beef
1 c. minute rice, uncooked
2 1/2 c. tomato juice
1 lg. egg
3 tbsp. grated onion
3/4 tsp. salt
1/2 tsp. basil or oregano
1 tsp. sugar
2 tbsp. chopped parsley

Mix meat, rice, 1/2 cup tomato juice, egg, onion, salt and basil in large bowl until blended. Shape into 16-18 balls using 2 tablespoons mixture for each. Arrange in a single layer in a large heavy skillet or shallow pot. Stir sugar and remaining 1/4 teaspoon basil into remaining 2 cups tomato juice and pour over meatballs.

Cover and bring to a boil over medium-high heat. Reduce heat to low heat and simmer 15 minutes. Uncover, simmer 5 minutes longer, spooning sauce over meat- 2-3 times. Dish and transfer to a heated serving dish and sprinkle with parsley. Serves 4-6 people.