Meatball Stew

Combine ground beef, 1 1/2 teaspoons salt, pepper, egg, onion and bread crumbs in bowl.

Mix lightly but well. Form mixture into 1-inch meatballs.

Brown meatballs on all sides in hot oil in 10-inch skillet.

Remove meatballs as they brown. Place in 2-quart casserole.

Pour off fat, reserving 3 tablespoons.

Blend flour into reserved fat in skillet. Stir in tomatoes, water, 1/2 teaspoon salt, sugar and basil. Stir well. Add potatoes, carrots, onion and celery.

Bring to a boil. Reduce heat and simmer 10 minutes, adding more water if necessary.

Pour over meatballs in casserole.

Cover. Bake in a 350° oven for 1 hour or until vegetables are tender.

Makes 6 servings.