meatball & zucchini italiano
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Ingredients For meatball & zucchini italiano
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1 lbground beef
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2 czucchini, thinly sliced
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1.5 Tbspcornstarch
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1 tspbeef bouillon
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1 cwater
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14.5 ozstewed tomatoes, italian-style
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1/4 tspred pepper flakes
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3/4 tspgarlic salt
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1egg, beaten
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1/4 conion, finely chopped
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1/2 cbread crumbs
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2 cpasta, cooked
How To Make meatball & zucchini italiano
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1Combine ground beef, bread crumbs, onion, celery, 1/2 teaspoon of the garlic salt and red pepper.
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2Shape into 12 balls and brown in a large, heavy, nonstick skillet over medium heat.
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3Pour off drippings.
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4Break up tomatoes.
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5Add to skillet with 3/4 cup water, beef bouillon granules and 20 remaining 1/4 teaspoon garlic salt.
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6Bring to boil.
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7Reduce heat and simmer, covered, 15 minutes.
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8Dissolve cornstarch in remaining 1/4 cup water.
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9Stir cornstarch mixture and zucchini into skillet with meatballs and continue cooking, covered for 5 minutes.
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10Serve over cooked pasta.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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