Harvest-time meatballs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Recipe Basic Meatballs; * |
| 2 | tablespoons | Margarine Or Butter |
| ⅛ | teaspoon | Instant Minced Garlic; ** |
| ½ | teaspoon | Thyme Leaves |
| ½ | pounds | Fresh Mushrooms; *** |
| 3 | eaches | Zucchini; Md, **** |
| ½ | teaspoon | Salt |
| ⅓ | cup | Parmesan Cheese; Grated |
| 2 | eaches | Tomatoes; ***** |
Directions
* See Recipe 12. ** You can substitute 1 fresh clove of garlic, minced, or ⅛ 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.
~------------------------------------------------------ ~----------------- 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.