Combine ground beef, bread crumbs, onion, celery, Worcestershire sauce, egg, garlic salt (1 1/2 tsp), and pepper in a large bowl.

Mix thoroughly until well combined.

Form the mixture into 12 equal-sized meatballs.

Place the meatballs in a greased shallow baking pan.

Bake in a preheated oven at 375 degrees Fahrenheit for 20 minutes.

While the meatballs are baking, prepare the sauce.

In a saucepan, combine the stewed tomatoes, thinly sliced zucchini, dried oregano, basil, sugar, and remaining garlic salt.

Simmer the tomato and zucchini mixture for 5 minutes, allowing the flavors to meld.

In a separate small bowl, blend cornstarch and beef broth to create a slurry.

Stir the cornstarch slurry into the simmering tomato mixture.

Pour the tomato and zucchini sauce over the partially baked meatballs.

Continue baking the meatballs and sauce for an additional 10 minutes, or until the meatballs are cooked through and the sauce has thickened.

Serve the Meatballs Espanol hot over beds of cooked rice.