Chef

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Staff member
Start to finish: 30 minutes


1/2 pound ground American Lamb
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
2 cups meatless spaghetti sauce
1 1/2 cups sliced mushrooms
1 small zucchini, cut lengthwise and sliced
8 ounces spaghetti or linguine, cooked and kept warm
shredded Asiago or Parmesan cheese
Servings: 4
1. In a bowl, combine lamb, Parmesan cheese and garlic powder; mix well. Form in 24, 3/4-inch balls. Meanwhile, heat spaghetti sauce in a large saucepan with cover. Add meatballs to sauce; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in mushrooms and zucchini; cook an additional 6 to 8 minutes or until vegetables are tender.

2. Ladle meatballs and sauce over pasta. Serve with shredded cheese.
 
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