Mexican Meatballs

Source: Southern U.S. Cuisine

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.