Meatball& Zucchini Italiano

* Exported from MasterCook II *

Meatball & Zucchini Italiano

Recipe By : Home Cooking, 95/08, page 43
Serving Size : 4 Preparation Time :1:00
Categories : Beef (Hamburger)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Hamburger -- 80% lean
1/2 Cup Soft Bread Crumbs
1/4 Cup Onion -- finely chopped
1 Egg -- beaten
3/4 Teaspoon Garlic Salt -- divided
1/4 Teaspoon Crushed Red Pepper
14 1/2 Ounces Italian-Style Stewed Tomatoes
1 Cup Water -- divided
1 Teaspoon Instant Beef Bouillon Granules
1 1/2 Tablespoons Cornstarch
2 Cups Zucchini -- sliced
2 Cups Cooked Pasta

Combine ground beef, bread crumbs, onion, celery, 1/2 teaspoon of the=20
garlic salt and red pepper. Shape into 12 balls and brown in a large,=20
heavy, nonstick skillet over medium heat. Pour off drippings. Break up=20
tomatoes; add to skillet with 3/4 cup water, beef bouillon granules and=20
remaining 1/4 teaspoon garlic salt. Bring to boil; reduce heat and =
simmer,=20
covered, 15 minutes.

Dissolve cornstarch in remaining 1/4 cup water. Stir cornstarch mixture =

and zucchini into skillet with meatballs and continue cooking, covered =
for=20
5 minutes. Serve over cooked pasta.

Feature: Creative casseroles


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NOTES : NOTES: Submitted by: Peggy Fowler Revels, Woodruff, SC

Nutr. Assoc. : 0 0 0 0 0 0 5132 0 113 0 0 0