2 sm. apples, peeled and shredded (1 c.)
3/4 c. finely chopped onion
1 beaten egg
1/4 c. bread crumbs
1/8 tsp. garlic powder
1/8 tsp. pepper
1 lb. ground beef
1 tbsp. oil
3/4 c. Rose wine
3/4 c. water
1 (6 oz.) can tomato paste
1/4 tsp. rosemary, crushed
1/4 tsp. dried basil, crushed

Combine shredded apple, 1/4 cup onion, egg, bread crumbs, garlic powder, and pepper. Add the ground beef; mix well. Shape into 1 1/2 inch meatballs. Brown meatballs in hot oil. Remove meatballs from skillet; set aside. Reserve drippings in pan. Cook remaining 1/2 cup onion in the drippings until tender; drain off fat. Stir in wine, water, tomato paste, rosemary, and basil. Return all meatballs to skillet; bring to boiling. Reduce heat; cover and simmer 15-20 minutes or until meatballs are done. Serve over hot, cooked noodles. Makes 4 servings.