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MEATBALLS ESPANOL | |
1 lb. lean ground beef 1 c. soft bread crumbs 1/4 c. finely chopped onion 1/4 c. finely chopped celery 1/4 tsp. pepper 1 can (16 oz.) stewed tomatoes 12 oz. zucchini 1/2 tsp. basil 1 1/2 tsp. Worcestershire sauce 1 egg 1 tbsp. garlic salt 1/2 tsp. oregano 1/2 tsp. sugar 1 tbsp. cornstarch 1 c. beef broth 3 c. cooked rice Combine beef, bread crumbs, onion, celery, Worcestershire sauce, egg, 1 1/2 tsp. 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; simmer 5 minutes. Blend cornstarch and broth; stir into tomato mixture. Pour over meatballs; continue baking 10 minutes longer. Serve over beds of fluffy rice. Makes 6 servings. |
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