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These meatballs use wheat germ as a binder but do not compromise on taste! Moist and yummy, these meatballs are first baked, then added to a yummy and flavorful sauce. Serve over a salad, spaghetti, or rice for a fantastic dinner.
1 pound ground beef
1/2 cup wheat germ
1/3 cup cleaned and minced parsley
2 eggs
1/4 teaspoon Pereg Pepper
1 zucchini, chopped
3 scallions, minced
1/2 cup chopped fresh mushrooms or 1 can (4 ounces) mushrooms
1 onion, chopped
2 tablespoons oil
8 ounces Tuscanini Tomato Sauce
2 teaspoons sugar
salt, to taste
Combine beef, wheat germ, parsley, scallions, eggs, salt and pepper. Mix well. Shape into 24 balls.
Place in shallow baking pan. Bake for eight to 10 minutes.
Meanwhile prepare sauce. Sauté zucchini, mushrooms, and onion in oil for three to five minutes. Stir in tomato sauce and sugar. Heat thoroughly and add meatballs.
Serve on rolls, shredded lettuce, hot cooked spaghetti, or in pita bread.
Preheat the oven to 400 degrees Fahrenheit.
Photography by Tamara Friedman
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