1 lb. ground beef
1 egg, beaten
1/2 c. soft bread crumbs
1 tsp. salt
1/2 stick butter
1 c. sliced onion
1 c. sliced mushrooms
2 1/4 c. tomato juice
1 (6 oz.) pkg. yellow rice
4 oz. cheddar cheese, grated
1/2 c. chopped green pepper
1 tsp. oregano

In a bowl, lightly mix beef, egg, and bread. Shape into 18 balls. In covered skillet, brown meatballs in 1 tablespoon butter and remove. Add remaining butter and onions and saute. Add mushrooms. Saute. Stir in tomato juice, rice, and oregano. Return meatballs to skillet. Cover. Cook over low heat for 40 minutes. Top with cheese and green pepper. Cook for 10 minutes or until most liquid is absorbed. Serves 4-6.

WINE SELECTION: Spanish Rioga (Red)