Meat Balls

1 pound lean ground beef
1 cup soft bread crumbs
1/4 cup each finely chopped onion and celery
1-1/2 tsp Worcestershire sauce
1 egg
1 tbs garlic salt, divided
1/4 tsp ground black pepper
1 can (14-1/2 to 16 oz) stewed tomatoes
12 oz zucchini, thinly sliced
1/2 tsp each oregano and basil leaves, crushed
1 tbs cornstarch
1 cup beef broth
3 cups hot cooked rice

Combine beef, bread crumbs, onion, celery, Worcestershire sauce, egg, 1-1/2 teaspoon garlic salt, and pepper; mix thoroughly. Form into 12 meat balls. Place in a buttered shallow baking pan, about 13x9 inches. Bake at 375F for 20 minutes. Meanwhile, combine tomatoes and zucchini with remaining seasonings in a saucepan and simmer 5 minutes. Blend cornstarch and broth; stir into tomato mixture. Pour over meat balls; continue baking 10 minutes longer. Serve over beds of fluffy rice.

Makes 6 servings.

Serve with Sparkling Citrus/Orange Gelatin Salad, Garlic Toast, Tapioca Pudding and Oatmeal Crisps.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana