1 lb.                     ground round                      

2                         eggs                                    

1 med.                 onion, diced                

1 tbsp.                 garlic                               

1 tsp.                  salt                               

1 tsp.                  pepper                       

2 cups                all purpose flour             

2                        eggs, beaten                       

1 tbs.                 Worcestershire sauce       

1 tbs.                 milk                                  

 2 16-oz cans     stewed tomatoes, diced

1 tsp.                 salt                                    

1 tsp.                 pepper                         

1 large               onion, sliced     

1/4 cup             Olive oil

Mix ground round, 2 eggs, diced onion, 1 tsp. garlic, 1 tsp. salt, 1 tsp. pepper and Worcestershire Sauce together in bowl. Shape into barrel shaped meatballs. Mix beaten eggs, milk, salt and pepper in bowl. In a large skillet heat olive oil on medium high (7). Dip meatballs in egg mixture and roll in flour. Put in hot skillet and brown on all 3 sides. Set meatballs aside. Sauté onion slices in skillet, Drain oil from skillet (retaining onions and meat pieces). Put meatballs & onions back in skillet. Cover with stewed tomatoes. Salt and pepper tomatoes to your taste. Bring to boil & simmer for 1 hour. Serves 3 to 6

Serve over Rice With: Green beans, Garden Salad, Garlic Bread, favorite drink (Red wine, iced tea or milk)