1 lb Sirloin steak

    1/2 lb Cheddar cheese

      1 tb Onion powder

      1 tb Garlic powder

  1 1/2 ts Cayenne pepper

      2    Eggs

      2 lb Gound meat(beef, pork, trky)

      2 ts Flour

           Cooking oil
    1/2    Onion; chopped fine

    1/4    Green pepper; chopped fine

      2 c  Tomato sauce

           Water
    1/2 c  White wine

  Grind sirloin and dice cheese into 1/4" cubes.  Mix onion powder, garlic
  powder and cayenne pepper, with the eggs, ground meat and sirloin. Roll
  into 2-1/2 inch balls.  With a spoon make a hole in the center of each
  meatball, put in a cube of cheese and reclose the ball. Roll in flour and
  brown.  Make roux with 2 teaspoons flour and cooking oil. Add onions, then
  add green peppers.  Add tomato sauce and one can of water. Let simmer for
  10 minutes.  Add meatballs and let simmer until gravy reaches desired

  thickness.  Add white wine and stir. This can be served over spaghetti or
  rice with a salad.
  Serves 8.
  SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook. Typed for
  you by Nancy Coleman