1 lb. ground beef
1/4 c. cornmeal (can use bread crumbs)
1/2 c. milk
1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. salt
1 1/2 tsp. parsley
1 med. onion, chopped sm.
1 egg, slightly beaten
1 tsp. chili powder
1/4 c. flour
2 tsp. Crisco shortening
6 carrots, cutup
4 med.-lg. potatoes, cut up
2 celery sticks, sliced
2 1/2 c. tomato juice

Combine all ingredients except those starred, to make medium sized meatballs. Roll in flour and brown in large frying pan (that Crisco shortening has been melted in) over medium heat. Remove meatballs and place in 2 quart casserole bowl. Add remaining flour to frying pan and mix well with drippings in pan. Add tomato juice, mix well - heat to boiling, stir and cook until it starts to thicken.

Combine vegetables with meatballs in casserole dish. Pour tomato juice mixture over meatballs and vegetables. Should be enough to cover them well (if necessary - just add more tomato juice to cover it). Bake covered at 350 degrees approximately 1 hour until vegetables are tender.