Beef Balls Provencal
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INGREDIENTS 1 pound ground beef 1 egg 1 small onion, chopped, about 1/4 cup 1/3 cup dry bread crumbs 1/4 cup milk 1 teaspoon salt 1 teaspoon Worcestershire sauce 1/8 teaspoon pepper 1 tablespoon vegetable oil Vegetables Provencale Grated Parmesan or Romano cheese Mix all ingredients except oil, Vegetables Provencale and cheese. Shape mixture by tablespoonfuls into 1-1/2-inch balls. (For ease in shaping meatballs, wet hands with cold water occasionally.) Cook meatballs in oil in 12-inch skillet over medium heat until light brown on all sides; remove from skillet. Drain fat from skillet. Prepare Vegetables Provencale. Top with meatballs. Heat to boiling; reduce heat. Cover and simmer until vegetables are crisp-tender, 10 to 15 minutes. Sprinkle with cheese. Makes 4 servings VEGETABLES PROVENCALE 4 small zucchini, cut into 1/2-inch slices 1 small eggplant, pared and cut into 1/2-inch pieces, about 2-1/2 cups 1 medium onion, sliced 2 cloves garlic, finely chopped 1 (16-ounce) can stewed tomatoes 1 teaspoon salt 1/2 teaspoon dried oregano leaves Mix all ingredients in 12-inch skillet.