2 lb. lean hamburger
3/4 c. finely minced onion
1 c. oatmeal
2 eggs, beaten
4 c. tomato juice
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. pepper

Combine all ingredients and mix thoroughly. Form into 1 1/2 inch balls and roll in flour. Heat 4 cups tomato juice to boiling in a heavy pan. Drop balls into boiling tomato juice, getting them all covered with juice. Cover and simmer 30-40 minutes.

My modern method is to skip the rolling balls in flour; put them on a 10 x 15 inch jelly roll pan and bake at 400 degrees for 20 minutes or so until they start to brown. Heat the tomato juice in your crock pot while making and baking the balls. When baked, put balls in hot tomato juice and slow cook 2 hours or more.

To thicken sauce, put about 2 tablespoons cornstarch in with the tomato juice (when cold). Stir a couple of times while heating. Tomato sauce can use a sprinkle of salt and pepper.