1 lb. ground beef
1/4 c. milk
1/2 tsp. dried Italian seasoning
1 tsp. dried onion powder
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. garlic powder
1 tbsp. olive oil
1 small eggplant, 1/2 inch dice
1 zucchini, 1/2 inch dice
1 sweet red pepper, 1/2 inch dice
1 c. frozen baby onions, thawed
1 can (14.5 oz.) Italian style stewed tomatoes, with liquid
3 cloves garlic, minced

Mix beef, milk, seasoning, onion powder, 1/2 tsp salt, 1/4 tsp. pepper, and garlic in a bowl. Using a tablespoon, shape 1 1/4 inch meatballs; about 20. In 2 batches, brown meatballs in oil in a large deep skillet for 4 minutes. Remove to a paper towel lined plate. Add eggplant, zucchini, red pepper, onions, remaining salt and black pepper to skillet; cook 3 minutes. Add meatballs and tomatoes to skillet. Cover; simmer 18 minutes until vegetables are tender. Serve with noodles if desired.