Bon Vivant Meatballs
|Ground beef||1 Pound|
|Sweetened rhubarb sauce||1 Cup (16 tbs), sweetened with honey and drained|
|Eggs||2 , slightly beaten|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Onion||1⁄4 Cup (4 tbs), minced|
|Green pepper||1⁄4 Cup (4 tbs), minced|
|Canned cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Tomato juice||1 Cup (16 tbs)|
|Rice/Noodles||1 Cup (16 tbs), cooked|
Preheat oven to 350°.
Mix together all but the soup, juice, and rice.
Form into 2-inch balls.
Place in a greased 1-quart casserole and pour the soup, diluted with tomato juice, over them.
Bake covered for 45 minutes; uncover and bake another 10 minutes.