1 pound ground round
1/2  small onion, chopped
1/2  small green bell pepper, chopped
1/8 teaspoon freshly ground {black pepper}
1/4 cup cornmeal
1 teaspoon {salt}
1 teaspoon dried {basil}
1 1/2 teaspoons {dry mustard}
2 teaspoons {chili powder}
1/4 cup water
1  egg, slightly beaten
1/4 cup all purpose flour
2 to 4 tablespoons cold pressed olive oil
2 cans (8-ounces each) cans tomato sauce
1 cup water
2 teaspoons Worcestershire sauce
3  large potatoes, quartered
1 pound carrots, sliced in strips
2  large onions, quartered

Combine first 11 ingredients. Mix and form into 12 to 14 meatballs. Roll in flour. Brown in hot oil. Remove and set aside. Add tomato sauce, water and Worcestershire to pan drippings. Stir and bring to a boil. Remove from heat.

Preheat oven to 350 degrees. Layer meatballs and vegetables in a deep 4-quart casserole dish. Pour sauce over all and bake covered for about 1 hour. Carrots should still be crisp. Serve and enjoy.