| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Ground beef, Main dish, Meatballs, Meats, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Recipe Basic Meatballs; * |
| 2 |
tb |
Margarine Or Butter |
| 1/8 |
ts |
Instant Minced Garlic; ** |
| 1/2 |
ts |
Thyme Leaves |
| 1/2 |
lb |
Fresh Mushrooms; *** |
| 3 |
|
Zucchini; Md, **** |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Parmesan Cheese; Grated |
| 2 |
|
Tomatoes; ***** |
INSTRUCTIONS
* See Recipe 12.
** You can substitute 1 fresh clove of garlic, minced, or 1/8 t of
: garlic powder for the instant minced garlic.
*** Wash and trim the mushrooms and then slice them.
**** Thinly slice the zucchini. There should be about 4 cups of the
: slices.
***** Cut each tomato into 8 wedges.
Prepare the basic meatballs and set aside. Melt the margarine in a large
skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over
medium-high heat for about 5 minutes, stirring occasionally. Add the
cooked meatballs; cover and simmer, stirring occasionally, until the
vegetables are tender, about 10 minutes. Sprinkle with the salt and
cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes.
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