1 lb. ground beef
1 egg
1 med. onion
1/2 c. uncooked rice
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. chili sauce
Bay leaf

Mix all together and form meatballs. Brown in shortening in kettle until balls are brown and firm. Place a bay leaf on top of balls. Pour over all a can of tomatoes. Cook over medium to slow heat (or in oven) covered for about 45 minutes. Remove meatballs and make sauce out of the tomato liquid. You may have to add more tomatoes or water to have enough sauce.

SAUCE:

1/2 c. brown sugar
1/2 tsp. cloves
2 tbsp. vinegar
1/2 tsp. cinnamon
1/4 tsp. paprika
1 tbsp. cornstarch

Mix together in bowl and stir into tomato liquid. Cook until thickened. Pour over meatballs and serve.