2 lg. potatoes, quartered
4 carrots, quartered
10 sm. whole onions
1/2 c. milk
2 tbsp. fat
1 lb. ground beef
2 tbsp. minced onion
2 tbsp. minced green pepper
1 egg
2 tbsp. flour
1 1/2 c. tomato juice
1/2 tsp. salt

Put potatoes, carrots, whole onions and milk in a casserole. Season this mixture with salt. Mix ground beef, minced onion, green pepper, egg and 1/2 teaspoon of salt. Shape into 12 balls, brown in fat. Put on top of vegetables. Blend flour into drippings in skillet. Gradually add tomato juice and stir while cooking until slightly thickened. Pour over meatballs and vegetables. Cover and bake in a moderate oven, 350 degrees for 1 hour or until vegetables are tender. A small can of peas may be added.