Creole Meatballs

• 2 lbs hamburger
• 1/4 cup chopped onion
• 2 eggs, slightly beaten
• 1 cup tomato juice
• 1 cup dry breadcrumbs
• 1 tablespoon chili powder
• 2 tablespoons salt (try 1 tbsp first)
• 1/2 teaspoon thyme
• 1/3 teaspoon cayenne pepper
• 1/2 teaspoon msg
• flour
• 1/3 cup cooking oil
• 1 cup sliced onion
• 3/4 cup chopped green pepper
• 1/2 cup chopped celery
• 3 cups sliced mushrooms
• 5 cups canned tomatoes
• 1 crushed bay leaf
• 1 teaspoon salt
• 1/3 teaspoon cayenne pepper
• 1/4 cup sweet wine

1. Mix first 10 ingredients and form into 1 inch meatballs.
2. Roll in flour and set aside.
3. In cooking fat, saute onions, green pepper, celery and mushrooms.
4. Remove to large kettle.
5. Brown meatballs in same pan, then add to kettle with remaining 5 ingredients.
6. Cover and simmer 30 minutes.
7. Thicken with 2 tbsp flour in 1/4 cup water.
8. *(I have suggested using less salt in the meatballs since I found the dish to be on the salty side).

hamburger, onion, eggs, tomato juice, breadcrumbs, chili powder, salt, thyme, cayenne pepper, flour, cooking oil, onion, green pepper, celery, mushrooms, tomatoes, bay leaf, salt, cayenne pepper, sweet wine

Taken from www.food.com/recipe/creole-meatballs-87735 (may not work)