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; ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.