Harvest-Time Meatballs
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | recipe |
meatballs
|
* |
| 2 | tablespoons |
margarine
|
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | pound |
mushrooms
sliced |
|
| 3 | medium |
zucchini
thin sliced |
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 2 | each |
tomatoes
cut into 8 wedges each |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | recipe |
meatballs
|
* |
| 3E+1 | ml |
margarine
|
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
thyme
|
*
|
| 226.8 | g |
mushrooms
sliced |
|
| 3 | medium |
zucchini
thin sliced |
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
Parmesan cheese
grated |
|
| 2 | each |
tomatoes
cut into 8 wedges each |
|
Directions
Prepare the basic meatballs and set aside.
Melt the margarine in a large skillet.
Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally.
Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
Sprinkle with the salt and cheese.
Add the tomato wedges, cover and heat for 2 to 3 minutes.
