"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Meat Ball Espanol Recipe

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This recipe for Meat Ball Espanol, by , is from The Intelligencer Cookbook Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dora Hinze, R.R. # 1, Foxboro (1985)


1 lb lean ground beef
1 c soft bread crumbs
1/4 c each finely chopped onions and celery
1 1/2 tsp Worcestershire sauce
1 egg
1 tbsp. garlic salt
1/4 tsp pepper
1 (16 oz) can stewed tomatoes
12 oz (about 2 1/2 c) zucchini thinly sliced
1/2 tsp each crushed oregano, basil and sugar
1 tbsp. cornstarch
1 c beef broth (canned or made with bouillon cube)
3 c hot cooked rice

Combine beef, bread crumbs, onion, celery, Worcestershire sauce, egg, 1 12 tsp garlic salt and pepper. Mix thoroughly in medium bowl. Form into 12 meat balls or more. Place in a greased frying pan and cook until brown (keep turning), about 20 min or less. Meanwhile combine tomatoes and zucchini with remaining seasonings and simmer five min. Blend cornstarch and broth and stir into tomato mixture. Pour over meatballs and continue cooking for 10 min longer. Serve over a bed of rice.




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