|Lean ground beef||2 Pound|
|Salad oil||2 Tablespoon|
|Green pepper||1 Medium|
|Garlic||1 Clove (5 gm)|
|Canned whole tomatoes||12 Ounce, weighing around 1 pound|
|Lime juice||2 Tablespoon|
|Ground cumin seed||1⁄2 Teaspoon|
|Cornstarch||3 Teaspoon, blended with the water|
|Cold water||1⁄4 Cup (4 tbs)|
|Hot cooked rice/Pasta||1 Cup (16 tbs)|
Season ground beef with salt and pepper; shape into tiny meatballs, using about 1 tablespoon meat for each.
Brown quickly over high heat in the oil in a large frying pan.
Set meatballs aside.
Discard all but 2 tablespoons of the pan drippings.
To the frying pan, add the celery, onion, green pepper, mushrooms, and garlic.
Cook over medium heat, stirring, until onion is limp.
Add zucchini, tomatoes and their liquid (break up tomatoes), lime juice, cumin, basil, oregano, and salt and pepper to taste Add meatballs, bring to a boil, reduce heat, cover, and simmer about 5 minutes or until zucchini is tender.
Stir cornstarch and water mixture into sauce and cook, stirring, until sauce is thickened.
Serve immediately over cooked rice or pasta