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Meat Balls Espanol Recipe

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This recipe for Meat Balls Espanol, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Johansson
Added: Saturday, September 1, 2007


1 lb. lean ground beef or turkey
1 c. softened bread crumbs
1/4 c. onion, finely chopped
1/4 c. celery, finely chopped
1 1/2 tsp. Worcestershire sauce
1 egg
1 tbsp. garlic salt
1/4 tsp. pepper
1 - 16 oz. can stewed tomatoes
12 oz. zucchini, thinly sliced (2 1/2 c.)
1/2 tsp. crushed oregano
1/2 tsp. basil
1/2 tsp. sugar
1 tbsp. cornstarch
1 c. beef broth (canned or bouillon)
3 c. hot 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 for 20 minutes. Meanwhile combine tomatoes and zucchini with remaining seasonings and simmer 5 minutes. Blend cornstarch and broth, then stir into tomato mixture. Pour over meatballs; continue baking 10 minutes longer. Service over bed of fluffy rice.

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