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YIELD: 4 servings
½ lb. ground lamb
2 Tbsps. grated Parmesan cheese
¼ tsp. garlic powder
2 cups meatless spaghetti sauce
1½ cups mushrooms, sliced
1 small zucchini, cut lengthwise and sliced
8 oz. spaghetti or linguine, cooked and kept warm
Shredded Asiago or Parmesan cheese, as needed
1. In a bowl, combine lamb, Parmesan cheese and garlic powder; mix well. Form into 24 ¾" balls.
2. Heat spaghetti sauce in a large saucepan with cover. Add meatballs to sauce; bring to a boil. Reduce heat; cover and simmer 5 minutes.
3. Stir in mushrooms and zucchini; cook an additional 6 to 8 minutes or until vegetables are tender.
4. Ladle meatballs and sauce over pasta. Serve with shredded cheese.
Recipe and image: the American Lamb Board
