Meatball Zucchini Italiano
Yield
4 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| ½ | cup |
bread crumbs
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | each |
eggs
beaten |
|
| ¾ | teaspoon |
garlic salt
divided |
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 14 ½ | ounces |
tomatoes
|
|
| 1 | cup |
water
divided |
|
| 1 | teaspoon |
beef bouillon granules
|
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 2 | cups |
zucchini
sliced |
|
| 2 | cups |
pasta
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 118 | ml |
bread crumbs
|
|
| 59 | ml |
onions
chopped |
|
| 1 | each |
eggs
beaten |
|
| 3.8 | ml |
garlic salt
divided |
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 419.1 | ml/g |
tomatoes
|
|
| 237 | ml |
water
divided |
|
| 5 | ml |
beef bouillon granules
|
|
| 23 | ml |
cornstarch
|
|
| 473 | ml |
zucchini
sliced |
|
| 473 | ml |
pasta
cooked |
*
|
Directions
Combine ground beef, bread crumbs, onion, celery, ½ teaspoon of the garlic salt and red pepper.
Shape into 12 balls and brown in a large, heavy, nonstick skillet over medium heat.
Pour off drippings.
Break up tomatoes; add to skillet with ¾ cup water, beef bouillon granules and remaining ¼ teaspoon garlic salt.
Bring to boil; reduce heat and simmer, covered, 15 minutes.
Dissolve cornstarch in remaining ¼ cup water.
Stir cornstarch mixture and zucchini into skillet with meatballs and continue cooking, covered for 5 minutes.
Serve over cooked pasta.
