2 can (6 oz. size) low-sodium cocktail vegetable juice
1 lb. ground beef
1 c. quick-cooking rice, uncooked
1 egg, slightly beaten
1/4 c. finely chopped onion
1 tsp. oregano leaves, crushed
2 tbsp. shortening
2 tsp. corn starch
1/2 tsp. sugar

Mix thoroughly 1/4 cup juice, beef, rice, egg, onion and 1/2 teaspoon oregano. Shape into 16 meatballs.

In skillet, brown meatballs in shortening; pour off fat. Blend in remaining juice, corn starch, 1/2 teaspoon oregano and sugar. Cover; cook over low heat 20 minutes or until done. Stir occasionally.