Meatballs Espanol
MEATBALLS ESPANOL
These are very simple and very tasty.
1 lb. Lean Ground Beef
1 Cup soft Bread Crumbs
1/4 Cup Finely Chopped Onion
1/4 Cup Finely Chopped Celery
1 1/2 Teaspoons Worcestershire Sauce
1 Egg
1 Tablespoon Garlic Salt
1/4 Teaspoon Pepper
16 oz Can Stewed Tomatoes
12 oz. Zucchini thinly sliced (about 2 1/2 cups)
1/2 Teaspoon Crushed Oregano
1/2 Teaspoon Crushed Basil
1/2 Teaspoon Sugar
1 Tablespoons Cornstarch
1 Cup Beef Broth (canned or with bouillon cubes)
Combine beef, bread crumbs, onions, celery, Worcestershire sauce, egg, 1 1/2 teaspoon garlic salt and pepper. Mix thoroughly. Form into 12 meat balls. Place in a greased shallow baking pan. Bake at 375 degrees for 20 minutes. Meanwhile, combine tomatoes, zucchini with remaining seasonings and simmer 5 minutes, blend corn starch and broth, stir into tomato mixture. Pour over meat balls; continue baking 10 minutes longer. If you wish to thicken mixture more, use a little corn starch with cold water. Serve over beds of fluffy rice, or noodles. Makes 6 servings.
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