1 lb. ground beef
1/2 c. uncooked rice
1 egg, slightly beaten
2 tsp. grated onion
1/4 c. tomato juice
1 tsp. salt

SAUCE:

2 tbsp. butter
1/4 c. onion
1/4 c. chopped celery
1 (10 1/2 oz.) can tomato soup
3/4 c. water
2 tbsp. lemon juice
2 tbsp. brown sugar
1 tsp. dry mustard
1/2 tsp. salt
1 tsp. Worcestershire sauce

Slightly grease casserole or dutch oven. Combine beef, rice and remaining meatball ingredients and shape into 1 1/2 inch balls. Place meatballs in casserole. Heat butter in skillet. Add onion and celery. Saute until celery is limp. Remove from heat and add soup, water and seasonings (stirring constantly). Simmer 5 minutes. Pour tomato sauce mixture over meatballs. Cover and bake 1 1/2 hours at 350 degrees.