1 lb. extra lean or lean ground beef
1 c. shredded cheddar cheese
1 egg
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. milk
12 pitted small ripe olives
3 tbsp. all purpose flour, divided
1 tbsp. oil
3/4 c. water
1 beef flavored bouillon cube
1 (16 oz.) can tomatoes, crushed
1 med. onion, chopped
1 sm. green pepper, chopped
2 c. frozen corn
1 tsp. granulated sugar

In medium bowl, mix lightly but thoroughly beef, cheese, egg, salt, and 1/4 teaspoon pepper and the milk. Shape mixture into 12 balls, enclosing an olive in center of each. Roll meat balls in 2 tablespoons of flour. In large skillet, over medium high heat, brown meatballs on all sides in the oil. Remove meat balls to a 2 quart casserole.

Blend remaining 1 tablespoon flour into drippings in skillet. Add the water, bouillon cube, and 1/2 teaspoon pepper. Cook, stirring until thickened. Stir in tomatoes, onion, green pepper, corn, sugar, and 1/8 teaspoon pepper. Heat, then pour over meatballs. Cover. Bake at 300 degrees for 45-50 minutes. Serves 4.