2 slices bacon, chopped
2 tbsp. green pepper, finely chopped
2 tbsp. onion, finely chopped
1 lb. ground beef
3/4 c. uncooked instant rice
1/4 c. milk
1 egg, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can condensed cream of mushroom soup
3 tbsp. red wine or water
1 tsp. dried parsley flakes
1/8 tsp. dried thyme leaves

In medium mixing bowl, combine bacon, green pepper and onion. Microwave at High for 2 1/2 to 3 1/2 minutes, or until bacon is brown, stirring once. Add ground beef, rice, milk, egg, salt and pepper. Mix well. Shape into 1 1/2 inch balls. Arrange in 12 x 8 inch baking dish. In small mixing bowl, blend remaining ingredients. Pour over meatballs. Cover dish with plastic wrap. Microwave at Power Level 7 for 13 to 15 minutes, or until meatballs are firm and no longer pink, rearranging and turning over 2 times. Let stand for 3 minutes. Yield: 4 to 6 servings.