Meat Ball Espanol

Sastojci

1 Ib. lean ground beef

I cup soft bread crumbs

1/4 cup finely chopped

1/4 cup finely chopped celery

1 1/2 tsp. Worcestershire sauce

1 egg

1/2 tsp. garlic salt

1/4 tsp. pepper

1 can (16 oz.) stewed tomatoes

12 oz. zucchini thinly sliced (2

1/2 cups)

1/2 tsp. crushed oregano

1/2 tsp. basil

1/2 tsp. sugar

1 T. cornstarch

1 cup beef broth (canned or made with cube)

3 cups hot cooked rice

Upute

• Combine beef, bread crumbs, onion, celery, Worcestershire sauce, egg, 1/2 tsp. garlic salt and pepper, and mix thor- oughly. Form into 12 meat balls. Place in a greased shal- low baking pan. Bake at 375° for 20 minutes.

• Meanwhile combine tomatoes and zucchini with remaining seasonings 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.