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Fiesta Meatballs


  • 1 egg
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2-1/2 teaspoons garlic salt, divided
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 1 cup soft bread crumbs
  • 1 tablespoon cornstarch
  • 1 cup beef broth
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 cups sliced zucchini
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil


  • 1. In a large bowl, combine the egg, Worcestershire sauce, onion, celery, 1-1/2 teaspoons garlic salt and pepper. Add beef and mix well. Sprinkle with bread crumbs; mix just until combined. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375° for 20 minutes or until meat is no longer pink.
  • 2. Meanwhile, in a saucepan, combine cornstarch and broth until smooth. Stir in the stewed tomatoes, zucchini, oregano, sugar, basil and remaining garlic salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 3. Drain meatballs; top with the tomato mixture. Bake 10 minutes longer or until heated through.

Nutrition Facts

1 each: 333 calories, 16g fat (6g saturated fat), 128mg cholesterol, 1683mg sodium, 20g carbohydrate (8g sugars, 2g fiber), 27g protein.


Average Rating: 4
  • mary of novi
    Nov 15, 2012

    Delicious! I used more Stewed Tomatoes (since I only had a large can) and loved it!

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