1 lb. ground beef
1 (10 1/2 oz.) can beef bouillon
1/3 c. dry bread crumbs
2 tsp. grated onion
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
1 1/2 c. cooked, sliced zucchini
1 1/2 c. cooked sm. carrots
1/2 lb. sliced mushrooms
2 tbsp. butter
1 tbsp. flour
1 c. milk
2 tbsp. chopped parsley

Mix together ground beef, 1/2 cup of the bouillon, bread crumbs, grated onion, salt and pepper; shape into small meatballs. Saute in 2 tablespoons butter until well browned. Remove from heat; add zucchini and carrots; set aside. Saute mushrooms in 2 tablespoons butter until browned; blend in flour; add milk and remaining bouillon. Cook and stir over medium heat until mixture thickens and comes to a boil; add to meat mixture; heat together thoroughly. Sprinkle with chopped parsley.