Meatballs Espanola

Meatballs Espanola

1 lb. lean ground beef

1 cup soft bread crumbs

¼ cup each finely chopped onion and celery

1 ½ tea. Worcestershire sauce

1 egg

1 Tlb garlic salt

¼ tea. pepper

1 can 16 oz. stewed tomatoes

12 oz. zucchini, thinly sliced (about 2 ½ cup)

½ tea. each: oregano, basil, and sugar

1 Tlb cornstarch

1 cup beef broth (canned or made with bullion cubes)

3 cups hot cooked rice

Combine beef, bread crumbs onion, celery, Worcestershire sauce, egg, 1 ½ tea. garlic salt, and pepper. Mix thoroughly. Form into 12 meatballs. Place in a greased, shallow baking pan. Bake at 375˚ for 20 minutes. Meanwhile combine tomatoes and zucchini with remain seasoning 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.