Ingredients
Yield: 4 servings
1
|
lb
|
ground beef
|
1
|
|
chopped onion
|
1
|
|
minced garlic cloves
|
1
|
|
egg
|
some
|
|
salt and pepper
|
¼
|
cups
|
Parmesan cheese
|
¼
|
cups
|
chopped fresh parsley
|
28
|
oz
|
diced tomato
|
1
|
cup
|
beef stock
|
1
|
|
zucchini
|
½
|
teaspoons
|
basil
|
½
|
teaspoons
|
oregano
|
2/3
|
cups
|
bread crumbs
|
½
|
cups
|
water
|
Posted by Irene on Nov 20, 2010
|
|
|
Instructions
Combine fresh bread crumbs with water; let stand about 5 minutes. Beat in egg, garlic, salt, pepper, cheese and parsley. Mix in beef. Roll into balls. Brush skillet with vegetable oil; heat over medium-high heat. Brown meatballs about 5 minutes. Transfer to bowl. Drain any fat from pan. Add onion and garlic; cook over medium heat for 3 minutes. Add tomatoes, beef stock, zucchini, basil and oregano; simmer about 25 minutes. Return meatballs and any accumulated juices to pan; simmer about 20 minutes. Serve with pasta; sprinkle with grated Parmesan cheese.
|