1 lb. lean hamburger
1 egg
2-3 tbsp. dry bread crumbs
3 tbsp. minced onion
1 tbsp. minced fresh parsley
1/4 tsp. allspice
Salt & pepper to taste
1-2 tbsp. tomato paste

STEW:

2 bell peppers, sliced into 1/2" strips lengthwise
4-5 carrots, peeled & cut into 1 1/2" pieces
1 onion, sliced
2-3 potatoes, peeled & cut into lg. cubes
About 1/4 c. tomato paste
1/4-1/2 c. water as needed

Mix all ingredients for meatballs together. Knead well. Shape into oblong balls about the size of a soup spoon. Fry meatballs in a small amount of oil, turning to brown all sides. Drain well.

Brown bell peppers, onion slices and carrot pieces lightly in same oil; drain. Pour off any excess grease and stir tomato paste into skillet. Add all vegetables; cover skillet and cook over low heat 10 minutes, adding a little water as necessary. Place meatballs on top of vegetables, cover and cook another 10 minutes. Serve with rice. Serves about 4.