Tasty meatballs, in a savory mushroom and zucchini sauce, served over a bed of rice.

Harvest-Time Meatballs

1 pound lean ground beef
1 large egg
1/4 cup chopped onion
1/3 cup dry bread crumbs
1/4 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
2 tablespoons butter or margarine
1 garlic clove, crushed
1/2 teaspoon dried thyme
1/2 pound mushroom, sliced
3 small zucchini, sliced
1/2 teaspoon salt
1/3 cup freshly grated Parmesan cheese
2 tomatoes, sliced

Hot cooked rice for accompaniment

1. In a bowl, mix together ground beef, egg, chopped onion, dry bread crumbs, milk, salt, pepper, and Worcestershire sauce.
2. Shape the mixture into 1 1/2-inch balls.
3. Heat oil in a large skillet and cook the meatballs over medium heat until brown; about 20 minutes. Drain.
4. Melt butter in a large skillet. Add crushed garlic clove, thyme, sliced mushrooms, and sliced zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally.
5. Add the cooked meatballs; cover, and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
6. Sprinkle with salt and grated Parmesan cheese. Add sliced tomatoes, cover, and heat for 2 to 3 minutes.

Makes 4 servings.