28 oz. can tomatoes
1 lb. ground chuck
3/4 c. quick oats, uncooked
1 egg
1 tsp. garlic salt
1 tsp. salt
1/4 tsp. red pepper sauce
1/2 c. uncooked converted rice
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. water
1/2 tsp. oregano
1/2 tsp. thyme

Heat oven to 350 degrees. Drain tomatoes, reserving juice, chop tomatoes. Combine 1/3 cup reserved tomato juice, meat, oats, egg, garlic salt, 1/4 teaspoon salt and 1/8 teaspoon red pepper sauce, mixing well. Shape to form 18 meatballs.

Combine remaining tomato juice, chopped tomatoes, remaining 3/4 teaspoon salt, remaining 1/8 teaspoon red pepper sauce, rice, green pepper, onion, water, oregano and thyme in 2 quart casserole; mix well. Arrange meatballs over tomato mixture; cover. Bake 1 hour 15 minutes or until rice is tender, stirring occasionally. Makes 6 servings.