1 lb. lean ground beef
1 c. soft bread crumbs
1/4 c. EACH finely chopped onion & celery
1 1/2 tsp. Worcestershire sauce
1 egg
1 tbsp. garlic salt
1/4 tsp. pepper
1 can (16 oz.) stewed tomatoes
12 oz. zucchini, thinly sliced (about 2 1/2 c.)
1/2 tsp. EACH crushed oregano, basil and sugar
1 tbsp. cornstarch
1 c. beef broth (canned or made with bouillon cube)
3 c. hot cooked rice

Combine beef, bread crumbs, onion, celery, Worcestershire sauce, egg, garlic salt, and pepper; mix thoroughly. Form into 12 meatballs. Place in a greased shallow baking pan. Bake at 375 degrees for 20 minutes.

Meanwhile, combine tomatoes and zucchini with remaining seasonings and simmer 5 minutes. Blend cornstarch and broth; stir into tomato mixture. Pour over meatballs; continue baking 10 minutes longer. Serve over rice. Serves 6.