1 Pound Hamburger — 80% lean
1/2 Cup Soft Bread Crumbs
1/4 Cup Onion — finely chopped
1 Egg — beaten
3/4 Teaspoon Garlic Salt — divided
1/4 Teaspoon Crushed Red Pepper
14 1/2 Ounces Italian-Style Stewed Tomatoes
1 Cup Water — divided
1 Teaspoon Instant Beef Bouillon Granules
1 1/2 Tablespoons Cornstarch
2 Cups Zucchini — sliced
2 Cups Cooked Pasta
Combine ground beef, bread crumbs, onion, celery, 1/2 teaspoon of the=20 garlic salt and red pepper. Shape into 12 balls and brown in a large,=20 heavy, nonstick skillet over medium heat. Pour off drippings. Break up=20 tomatoes; add to skillet with 3/4 cup water, beef bouillon granules and=20 remaining 1/4 teaspoon garlic salt. Bring to boil; reduce heat and = simmer,=20 covered, 15 minutes.
Dissolve cornstarch in remaining 1/4 cup water. Stir cornstarch mixture =
and zucchini into skillet with meatballs and continue cooking, covered = for=20 5 minutes. Serve over cooked pasta.
Feature: Creative casseroles