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Name: Harvest-Time Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 Tomatoes; *****; 1/8 ts Instant Minced Garlic; **; 1/2 lb Fresh Mushrooms; ***; 1/2 ts Salt; Recipe Basic Meatballs; *; 2 tb Margarine or butter; 1/3 c Parmesan cheese grated; 1/2 ts Thyme Leaves; 3 Zucchini; Md, ****

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INGREDIENTS

2 Tomatoes; *****
1/8 ts Instant Minced Garlic; **
1/2 lb Fresh Mushrooms; ***
1/2 ts Salt
Recipe Basic Meatballs; *
2 tb Margarine or butter
1/3 c Parmesan cheese ; grated
1/2 ts Thyme Leaves
3 Zucchini; Md, ****

Servings

INSTRUCTIONS

* See Recipe 12. ** You can substitute 1 fresh clove of garlic, minced, or 1/8 t of : garlic powder for the instant minced garlic. *** Wash and trim the mushrooms and then slice them. **** Thinly slice the zucchini. There should be about 4 cups of the : slices. ***** 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.

NOTES

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Harvest-Time Meatballs

2 Tomatoes; *****
1/8 ts Instant Minced Garlic; **
1/2 lb Fresh Mushrooms; ***
1/2 ts Salt
 Recipe Basic Meatballs; *
2 tb Margarine or butter
1/3 c Parmesan cheese grated
1/2 ts Thyme Leaves
3 Zucchini; Md, ****

*        See Recipe 12.  **       You can substitute 1 fresh clove of garlic, minced, or 1/8 t of  :          garlic powder for the instant minced garlic.  ***      Wash and trim the mushrooms and then slice them.  ****     Thinly slice the zucchini.  There should be about 4 cups of the  :          slices.  *****    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.

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Nutrition

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Serving Size: 1 Serving (74g)
Recipe Makes: 4 Servings

Calories: 112
Calories from Fat: 107 (96%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 3.4g
Cholesterol 3.5mg		1 %
Sodium 121.1mg		4 %
Potassium 15.7mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.5g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 112

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