Zucchini Meatball Stew
Yield
4 servingsPrep
15 minCook
50 minReady
65 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
ground beef
|
|
| ½ | cup |
zucchini
ground |
|
| 1 | teaspoon |
onions
finely chopped |
|
| 1 | each |
eggs
|
|
| ¼ | cup |
rice
|
|
| 1 | dash |
oregano
|
*
|
| 1 | dash |
cumin
|
*
|
| 1 | dash |
garlic salt
|
*
|
| 1 | dash |
black pepper
ground |
*
|
| 1 | cup |
beef stock
|
|
| 1 | large |
tomatoes
diced |
|
| 1 | teaspoon |
parsley leaves
chopped |
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
ground beef
|
|
| 118 | ml |
zucchini
ground |
|
| 5 | ml |
onions
finely chopped |
|
| 1 | each |
eggs
|
|
| 59 | ml |
rice
|
|
| 1 | dash |
oregano
|
*
|
| 1 | dash |
cumin
|
*
|
| 1 | dash |
garlic salt
|
*
|
| 1 | dash |
black pepper
ground |
*
|
| 237 | ml |
beef stock
|
|
| 1 | large |
tomatoes
diced |
|
| 5 | ml |
parsley leaves
chopped |
|
| 15 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
Directions
Combine ground beef, zucchini, onion, egg, rice, and seasonings; mix thoroughly.
Shape into small meatballs.
Combine beef broth, tomato, and parsley in saucepan; heat to boil.
Drop meatballs into hot broth, one at a time.
Cover and simmer 30 to 40 minutes.
Add salt and pepper.
Microwave: Cook beef broth, tomato, and parsley on High for 3 minutes, covered.
Drop Meatballs into broth.
Cook on High for 5 minutes.
Hold 10 minutes.
Add salt and pepper.
