Title: Harvest-Time Meatballs
Categories: Ground Meat Vegetable Beef
Yield: 4 Servings
| | | Recipe Basic Meatballs; * |
| 1/8 | ts | Instant Minced Garlic; ** |
| 1/2 | lb | Fresh Mushrooms; *** |
| 1/2 | ts | Salt |
| 2 | | Tomatoes; ***** |
| 2 | tb | Margarine Or Butter |
| 1/2 | ts | Thyme Leaves |
| 3 | | Zucchini; Md, **** |
| 1/3 | c | Parmesan Cheese; Grated |
* See Recipe 12. ** You can substitute 1 fresh clove of garlic,
minced, or 1/8 t of *** Wash and trim the mushrooms and then slice them.
**** Thinly slice the zucchini. There should be about 4 cups of the
***** Cut each tomato into 8 wedges.
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Prepare the basic meatballs and set aside. Melt the margarine in a large
skillet. Add the garlic, thyme leaves, mushrooms, and 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 the salt and
cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes.