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.

Return To:
Jambalaya, Rice Dressing, Rice Dishes

www.cajun-recipes.com

Cajun Country -- New Iberia, Louisiana