Harvest-Time Meatballs
From cuzpat 14 years ago
- 35 minutes to make
- Serves 8
Great tasting meatballs you can't get enough of
Ingredients
- 1 pound lean ground beef shopping list
- 1 large egg shopping list
- 1/4 cup chopped onion shopping list
- 1/3 cup dry bread crumbs shopping list
- 1/4 cup milk shopping list
- 3/4 teaspoon salt shopping list
- 1/8 teaspoon pepper shopping list
- 1 teaspoon worcestershire sauce shopping list
- 1 tablespoon vegetable oil shopping list
- 2 tablespoons butter or margarine shopping list
- 1 garlic clove, crushed shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/2 pound mushroom, sliced shopping list
- 3 small zucchini, sliced shopping list
- 1/2 teaspoon salt shopping list
- 1/3 cup freshly grated parmesan cheese shopping list
- 2 tomatoes, sliced shopping list
How to make it
- In a bowl, mix together ground beef, egg, chopped onion, dry bread crumbs, milk, salt, pepper, and Worcestershire sauce. Shape the mixture into 1 1/2-inch balls. Heat oil in a large skillet and cook the meatballs over medium heat until brown; about 20 minutes. Drain.
- Melt butter in a large skillet. Add crushed garlic clove, thyme, sliced mushrooms, and sliced 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 salt and grated Parmesan cheese. Add sliced tomatoes, cover, and heat for 2 to 3 minutes.
- Makes 20 appetizer servings.
People Who Like This Dish 4
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- a1patti Salem, MA
- cuzpat Sikeston, Mo
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" It was excellent "