2 pounds ground veal
2 cups fresh cranberries
1 cup water
Artificial sweetener to equal ¼ cup sugar
2 cups tomato purée
1 cup canned, French-style green beans, mashed
3 tablespoons, dehydrated onion flakes
2 tablespoons diced celery
1 teaspoon chili powder, or to taste
1 teaspoon prepared horseradish
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
½ teaspoon salt

ADVANCED PREPARATION: Shape veal into 16 uniform balls. Brown on all sides in a non-stick skillet, over moderately high heat. Combine cranberries and water in a saucepan. Cook over medium heat for 10 minutes or until cranberry skins pop. Remove from heat. Stir in sweetener. Combine remaining ingredients in a saucepan. Bring to a boil. Add cranberry sauce and meatballs.

FINAL PREPARATION: Cook over low heat for 20 minutes. Arrange on serving platter. Divide evenly. Makes 4 dinner servings.

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