Preparation:
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. |
