Meatball & Zucchini Italiano Recipe

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Meatball & Zucchini Italiano

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


1Combine ground beef, bread crumbs, onion, celery, 1/2 teaspoon of the garlic salt and red pepper.
2Shape into 12 balls and brown in a large, heavy, nonstick skillet over medium heat.
3Pour off drippings.
4Break up tomatoes.
5Add to skillet with 3/4 cup water, beef bouillon granules and 20 remaining 1/4 teaspoon garlic salt.
6Bring to boil.
7Reduce heat and simmer, covered, 15 minutes.
8Dissolve cornstarch in remaining 1/4 cup water.
9Stir cornstarch mixture and zucchini into skillet with meatballs and continue cooking, covered for 5 minutes.
10Serve over cooked pasta.

About this Recipe

Course/Dish: Beef
Regional Style: Italian
Other Tag: Quick & Easy