Beef Balls Provencale

By dcarriger56

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 (below)
• Grated Parmesan or Romano cheese
• Vegetable Provencale
• 4 small zucchini, cut into 1/2=inches slices
• 1 small eggplant, pared and cut into 1/2 inch pieces (about 2 1/2 cups)
• 1 medium onion, sliced
• 2 garlic cloves, finely chopped
• 1 can (16 ounces) stewed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon dried oregano leaves

Preparation

Step 1

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 brown on all sides; remove from skillet. Drain fat from skillet.
Prepare Vegetable Provencale. Top with meatballs. Heat to boiling; reduce heat. Cover and simmer until vegetables are crisp-tender, 10 to 15 minutes. Sprinkle with cheese