Meatballs:
1 lb. lean ground beef
1 c. soft bread crumbs
¼ c. finely chopped onions
¼ c. finely chopped celery
1 ½ tsp. Worcestershire sauce
1 egg
1 Tbsp. garlic salt
¼ tsp. pepper
Sauce:
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
2 ½ c. thinly sliced zucchini
½ tsp. oregano
½ tsp. basil
½ tsp. sugar
1 Tbsp. cornstarch
1 c. beef broth
Preheat oven to 375 degrees. Combine all of the meatball ingredients and mix well. Form into 12 meatballs. Place them in a greased shallow oblong baking dish, approx. 12” X 7 ½”. Bake at 375 degrees for 25 minutes. Meanwhile, combine tomatoes, sauce, zucchini and remaining seasonings (excluding cornstarch & broth) in a 3 quart saucepan and simmer for 20 minutes. Blend cornstarch and broth together; stir into the tomato-zucchini mixture. Remove meatballs from oven and pour tomato-zucchini mixture over the meatballs; return to oven and bake 20 minutes longer. Serve over rice.
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