Recipe: Greek meatballs and zucchini in tomato sauce (crock-pot or oven)

Prepare the meatballs by mixing in a medium bowl:

   1/4 to 1/3 cup breadcrumbs or cracker crumbs
   2-3 tablespoons milk

Wait 5 minutes, then add and mix well:

   1 to 1-1/4 lb. extra lean ground beef
   3 large garlic cloves, minced
   1 teaspoon ground cumin
   1 egg
   salt & pepper, as desired

Form the mixture into meatballs (about 1-1/2 inch dia.) and cook in a small amount of olive oil in a large nonstick skillet. When the meatballs are browned, remove them from the skillet and place on paper towels to drain.

Place in your crock-pot, or a suitable pan for cooking in the oven:

   4 small-to-medium whole zucchini, peeled and with the ends removed
   The meatballs

In a bowl, mix:

   2 - 15 oz. cans tomato sauce
   1 teaspoon ground cumin
   1/2 teaspoon sugar
   3 large garlic cloves, minced
   pepper, to taste (there's enough salt in the tomato sauce)

Pour this over the zucchini and meatballs. Cook in the crock-pot on low for 8 hours or covered in a 350 degree oven for 1-1/2 to 2 hours (until the zucchini are soft). If you use your oven, you may need to add water during cooking.

Serve with orzo or couscous.

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