Meatball Zucchini Italiano

• 1 pound ground beef, lean
• 1/2 cup bread crumbs
• 1/4 cup onions chopped
• 1 each eggs beaten
• 3/4 teaspoon garlic salt divided
• 1/4 teaspoon red pepper flakes crushed
• 14 1/2 ounces tomatoes
• 1 cup water divided
• 1 teaspoon beef bouillon granules
• 1 1/2 tablespoons cornstarch
• 2 cups zucchini sliced
• 2 cups pasta cooked

1. Combine ground beef, bread crumbs, onion, celery, 1/2 teaspoon of the garlic salt and red pepper.
2. Shape into 12 balls and brown in a large, heavy, nonstick skillet over medium heat.
3. Pour off drippings.
4. Break up tomatoes; add to skillet with 3/4 cup water, beef bouillon granules and remaining 1/4 teaspoon garlic salt.
5. Bring to boil; reduce heat and simmer, covered, 15 minutes.
6. Dissolve cornstarch in remaining 1/4 cup water.
7. Stir cornstarch mixture and zucchini into skillet with meatballs and continue cooking, covered for 5 minutes.
8. Serve over cooked pasta.

ground beef, bread crumbs, onions, eggs, garlic salt, red pepper, tomatoes, water, beef bouillon granules, cornstarch, zucchini, pasta cooked

Taken from recipeland.com/recipe/v/meatball-zucchini-italiano-42095 (may not work)