*  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

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