Mexican Meatballs

Meatballs

• 1 pound lean ground beef
• 1/4 cup white cornmeal
• 1 egg, lightly beaten
• 1 clove garlic
• 1 small onion, minced
• 1/2 teaspoon dried oregano, crumbled
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Sauce

• 1 tablespoon butter or margarine
• 1 small onion, chopped
• 1 clove garlic
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano, crumbled
• 3 cups tomato juice
• salt to taste

Mix meatball ingredients together; shape into small balls about 1/2-inch in diameter. Sauce:
In a large saucepan, melt butter or margarine. Add chopped onion and cook slowly until lightly browned. Add garlic, chili powder, cumin, oregano, tomato juice, and salt to taste. Bring to a boil; drop meatballs into boiling sauce; cover and simmer for about 10 minutes, or until meatballs are cooked.
Serves 4.

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