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Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1-1/2 teaspoons Worcestershire sauce

  3. 1/4 cup finely chopped onion

  4. 1/4 cup finely chopped celery

  5. 2-1/2 teaspoons garlic salt, divided

  6. 1/4 teaspoon pepper

  7. 1 pound ground beef

  8. 1 cup soft bread crumbs

  9. 1 tablespoon cornstarch

  10. 1 cup beef broth

  11. 1 can (14-1/2 ounces) stewed tomatoes

  12. 2 cups sliced zucchini

  13. 1 teaspoon dried oregano

  14. 1/2 teaspoon sugar

  15. 1/2 teaspoon dried basil

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the egg, Worcestershire sauce, onion, celery, 1-1/2 teaspoons garlic salt and pepper. Add beef and mix well. Sprinkle with bread crumbs; mix just until combined. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375° for 20 minutes or until meat is no longer pink. Meanwhile, in a saucepan, combine cornstarch and broth until smooth. Stir in the stewed tomatoes, zucchini, oregano, sugar, basil and remaining garlic salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain meatballs; top with the tomato mixture. Bake 10 minutes longer or until heated through. Yield: 4 servings.

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