| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Ground beef, Main dish, Meatballs, Meats, Vegetables | 4 | Servings | |
INGREDIENTS
| Recipe Basic Meatballs, * | ||
| 2 | T | Margarine Or Butter |
| 1/8 | t | Instant Minced Garlic, ** |
| 1/2 | t | Thyme Leaves |
| 1/2 | lb | Fresh Mushrooms, *** |
| 3 | Zucchini, Md **** | |
| 1/2 | t | 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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