1 lb. ground chuck
1 c. uncooked regular rice
1 1/2 tsp. salt, divided
1/4 tsp. pepper, divided
1 sm. onion, thinly sliced
1 sm. green pepper seeded, cut into rings
1 sm. clove garlic, minced
1 tbsp. vegetable oil
1 (24 oz.) can tomato juice

Combine meat and rice in a large bowl. Add 1 teaspoon salt and 1/8 teaspoon pepper, mixing well. Shape mixture into 1 1/2 inch meatballs. Place in shallow 2 1/2 quart casserole; set aside.

Saute onion, green pepper, and garlic in hot oil in a large skillet until tender. Add tomato juice and remaining salt and pepper; pour sauce over meatballs. Cover and bake 1 hour 15 minutes or until rice is tender, turning meatballs once.