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Harvest-time meatballs
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| Artist: |
_ |
| Categories: |
Beef, Entrees, Meats, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | Recipe Basic Meatballs, * | | 1/8
| tsp | Instant Minced Garlic, ** | | 1/2
| lbs | Fresh Mushrooms, *** | | 1/2
| tsp | Salt | | 2
| | Tomatoes, ***** | | 2
| tbsp | Margarine Or Butter | | 1/2
| tsp | Thyme Leaves | | 3
| | Zucchini, Md, **** | | 1/3
| cup | Parmesan Cheese, Grated |
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Procedures:
| 1 | * see recipe 1** you can substitute 1 fresh clove of garlic, minced, or 1/8 t of *** wash and trim the mushrooms and then slice them. | | 2 | **** thinly slice the zucchini. | | 3 | There should be about 4 cups of the * cut each tomato into 8 wedges. | | 4 | ~--------------------------------------------------------------------- ~-- prepare the basic meatballs and set aside. | | 5 | Melt the margarine in a large skillet. | | 6 | Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally. | | 7 | Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. | | 8 | Sprinkle with the salt and cheese. | | 9 | Add the tomato wedges, cover and heat for 2 to 3 minutes |
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