Harvest-Time Meatballs Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Instant minced garlic | 1⁄8 Teaspoon | |
| Thyme leaves | 1⁄2 Teaspoon | |
| Mushrooms | 1⁄2 Pound, washed, trimmed and sliced | |
| Zucchini | 3 Medium, thinly sliced | |
| Salt | 1⁄2 Teaspoon | |
| Parmesan cheese | 1⁄3 Cup (5.33 tbs) | |
| Tomatoes | 2 , cut into eights |
Nutrition Facts
Serving size: Complete recipe
Calories 527 Calories from Fat 308
% Daily Value*
Total Fat 35 g54.1%
Saturated Fat 21.3 g106.3%
Trans Fat 0 g
Cholesterol 87.2 mg29.1%
Sodium 1582.8 mg65.9%
Total Carbohydrates 37 g12.2%
Dietary Fiber 11.4 g45.4%
Sugars 19.6 g
Protein 28 g55.8%
Vitamin A 82% Vitamin C 215.8%
Calcium 52.4% Iron 24.3%
*Based on a 2000 Calorie diet
Directions
Melt butter in large skillet.
Add garlic, thyme leaves, mushrooms and zucchini; cook over medium high heat 5 minutes, stirring occasionally.
Add cooked meatballs; cover and simmer, stirring occasionally, until vegetables are tender, about 10 minutes.
Sprinkle with salt and cheese.
Add tomatoes; cover and heat 2 to 3 minutes.
Chef
