With colorful vegetables and nicely seasoned meatballs, this hearty dinner offers a lot of flavor for not a lot of money. —Donna Smith, Victor, New York
Ingredients
- 1/2 cup finely chopped fresh mushrooms
- 1/3 cup quick-cooking oats
- 2 tablespoons finely chopped green pepper
- 2 tablespoons finely chopped onion
- 2 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground beef
- 4 medium carrots, sliced
- 1 small zucchini, sliced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 4 cups hot cooked rice
Directions
- In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-1/4-in. balls.
- In a large skillet, cook meatballs over medium heat until no longer pink; drain. Add carrots and zucchini; cook, uncovered, for 5 minutes or until tender. Stir in tomatoes; heat through. Serve with rice.
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