meatball & zucchini italiano

Ingredients For meatball & zucchini italiano

  • 1 lb
    ground beef
  • 2 c
    zucchini, thinly sliced
  • 1.5 Tbsp
    cornstarch
  • 1 tsp
    beef bouillon
  • 1 c
    water
  • 14.5 oz
    stewed tomatoes, italian-style
  • 1/4 tsp
    red pepper flakes
  • 3/4 tsp
    garlic salt
  • 1
    egg, beaten
  • 1/4 c
    onion, finely chopped
  • 1/2 c
    bread crumbs
  • 2 c
    pasta, cooked

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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