1 lb. ground beef 1 can (14-1/2 oz) Italian-style diced tomatoes, undrained 1 can (14 to 14-1/2 oz) beef broth 1/4 c. Italian-style dry bread crumbs 3 c. frozen vegetable blend (such as green beans, corn and peas)
What to do:
1. Combine tomatoes, broth and 1/2 c. water in large saucepan; bring to a boil. Reduce heat; simmer 10 min. 2. Mix ground beef, bread crumbs and 2 Tbsp water lightly but thoroughly. Shape into 32 one-in. meatballs. 3. Add meatballs to pan; bring to a boil. Reduce heat; stir gently. Simmer, covered, 5 min. Add vegetables; bring to a boil. Reduce heat; simmer, covered, 5 min. or until meatballs are medium (160°F-- not pink in center and juices show no pink color), and vegetables are tender.
* Recipe Courtesy of The Beef Checkoff
Serve with:
Bread sticks and a crisp garden salad with Italian dressing.
