1 lb. ground chuck
1/4 c. corn meal
1 c. chopped onion, divided
1 tsp. salt
Dash of pepper
2/3 c. evaporated milk, undiluted
2 tbsp. flour
1/4 c. butter
1/4 c. chopped green pepper
2 #2 cans tomato juice
1 tsp. salt
1 tsp. chili powder
1 (7 oz.) pkg. spaghetti, broken into sm. pieces

Mix meat, corn meal, 1/2 cup onion, salt, pepper and evaporated milk. Shape into 12 balls. Roll and coat each ball in the flour. Melt butter, add meatballs and brown over low to medium heat. Push balls to side of pan to form a ring.

Place remaining 1/2 cup of onion and the green pepper in the center of the ring of the meatballs and cook until tender. Pour tomato juice over balls and sprinkle with 1 teaspoon salt and the chili powder. Bring to a boil over high heat. Add uncooked spaghetti and stir to moisten. Cover, reduce heat as low as possible and cook until spaghetti is tender.