meatball & zucchini italiano

How To Make meatball & zucchini italiano

• 1

  Combine ground beef, bread crumbs, onion, celery, 1/2 teaspoon of the garlic salt and red pepper.
• 2

  Shape into 12 balls and brown in a large, heavy, nonstick skillet over medium heat.
• 3

  Pour off drippings.
• 4

  Break up tomatoes.
• 5

  Add to skillet with 3/4 cup water, beef bouillon granules and 20 remaining 1/4 teaspoon garlic salt.
• 6

  Bring to boil.
• 7

  Reduce heat and simmer, covered, 15 minutes.
• 8

  Dissolve cornstarch in remaining 1/4 cup water.
• 9

  Stir cornstarch mixture and zucchini into skillet with meatballs and continue cooking, covered for 5 minutes.
• 10

  Serve over cooked pasta.
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