MEATBALL AND ZUCCHINI ITALIANO

1 pound 80% lean hamburger
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
1 egg, beaten
3/4 teaspoon garlic salt, divided use
1/4 teaspoon crushed red pepper
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 cup water, divided use
1 teaspoon instant beef bouillon granules
1 1/2 tablespoons cornstarch
2 cups sliced zucchini
2 cups hot cooked pasta

Combine ground beef, bread crumbs, onion, egg, 1/2 teaspoon of the garlic salt and crushed red pepper. Shape into 12 balls and brown in a large, heavy, nonstick skillet over medium heat. Pour off drippings.

Break up tomatoes; add to skillet with 3/4 cup water, beef bouillon granules and remaining 1/4 teaspoon garlic salt. Bring to boil; reduce heat and simmer, covered, 15 minutes.

Dissolve cornstarch in remaining 1/4 cup water. Stir cornstarch mixture and zucchini into skillet with meatballs and continue cooking, covered for 5 minutes.

Serve over cooked pasta.

Servings: 4
From: Home Cooking magazine, August 1995
Source: Walla Walla Sweet Onion Marketing Committee