Meatball and Zucchini Italiano

Course : Beef
Serves: 4
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1 Pound Hamburger -- 80% lean
1/2 Cup Soft Bread Crumbs
1/4 Cup Onion -- finely chopped
1 large Egg -- beaten
3/4 Teaspoon Garlic Salt -- divided
1/4 Teaspoon Crushed Red Pepper
14 1/2 Ounces Italian-Style Stewed Tomatoes
1 Cup Water -- divided
1 Teaspoon Instant Beef Bouillon Granules
1 1/2 Tablespoons Cornstarch
2 Cups Zucchini -- sliced
2 Cups Cooked Pasta

Preparation / Directions:

Combine ground beef, bread crumbs, onion, celery, 1/2 teaspoon of the garlic salt and 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.

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