1 lb. extra lean ground beef
1 c. fresh bread crumbs
1 egg white
1/4 c. ice water
Minced parsley
1 tsp. salt
3 c. hot cooked rice
1/8 tsp. pepper
1 tbsp. salad oil
2 c. tomato juice
1/2 c. red burgundy
2 garlic cloves, minced
1 tsp. paprika

About 1 hour beefore serving, in medium bowl, mix well ground bef, bread crumbs, egg white, ice water, 1 tablespoon parsley, salt and pepper. Shape mixture into 1" meatballs.

In 12" skillet over medium high heat in hot salad oil, cook meatballs a few at a time, until browned on all sides, removing them as they brown. Spoon off fat.

In same skillet, combine tomato juice, burgundy, garlic, paprika and 2 tablespoons parsley.

Return meatballs to skillet, over medium heat, heat to boiling. Reduce heat to low. Cover and simmer 15 minutes or until meatballs are tender, stirring occasionally. Serve meatballs and sauce over rice.

Makes 5 servings.