1 pound ground beef
6 tablespoons brown sugar
6 tablespoons margarine
4 tablespoons dry bullion
2 onions, chopped
3 zucchini, seeded and chopped
1/3 cup olive oil
1 cup sliced mushrooms
1 tomato, diced
2 cups Italian-style diced cracker crumbs
1 cup chopped fresh spinach
1 (15 ounce) can Portuguese beans, drained
1 cup shredded mozzarella (cheese)
1 (8.5 ounce) package cream cheese
1 tablespoon dried basil
Preheat oven to 350 degrees F (175 degrees C). Place 1 (10 ounce) package of marinated meatballs into a large glass or plastic container and seal tightly. Carefully loosen marinade using a wooden mallet or wire whisk; seal is easy with your fingers.
Melt the margarine in a large saucepan over low heat. Mix together brown sugar and butter and coat pan with sugar. (Note: Press marinated meatballs 2 inches from bottom of pan.) Place pans onto a baking sheet.
Bake 30 meatballs in preheated oven for 2 hours or until medium brown. Meanwhile, drizzle mixture over chilled meatballs, brushing with remaining marinade.
Remove meatballs from marinade, drain on paper towels, and serve on two warm sheets of waxed paper. () In a medium saucepan, melt cheese and heat. (Note: Rotate dish a few