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 375u0b0 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.

egg, worcestershire sauce, onion, celery, garlic salt, pepper, ground beef, bread crumbs, cornstarch, beef broth, tomatoes, zucchini, oregano, sugar, basil

Taken from www.tasteofhome.com/recipes/fiesta-meatballs/ (may not work)