| LAMB MEATBALLS WITH HERB TOMATO SAUCE |
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4 Servings2 tablespoons Butter Flavor CRISCO 1/3 cup chopped onion 2 medium cloves garlic, minced, divided 1-1/2 pounds ground lamb 1/2 cup half-and-half 1/2 cup snipped fresh parsley 1/3 cup fine dry bread crumbs (unseasoned) 1 egg 1/4 teaspoon salt 1/8 teaspoon pepper 1 medium green pepper, cut into 1 inch chunks 1 medium zucchini, cut in half lengthwise and then into 1/4 inch slices 1 can (15 ounces) tomato sauce 1 can (14-1/2 ounces) whole tomatoes, undrained 1 teaspoon sugar 1 teaspoon dried rosemary leaves Hot cooked rice In large skillet melt Butter Flavor Crisco. Add onion and one clove minced garlic. Cook and stir over medium heat until onion is tender. Transfer to medium mixing bowl. Add lamb, half-and-half, parsley, bread crumbs, egg, salt and pepper. Shape into 16 meatballs. Place in large skillet. Cook over medium heat until browned on all sides. Remove meatballs and set aside. Drain all but 1 tablespoon fat from skillet. Add green pepper and zucchini. Cook and stir over medium heat for about 15 minutes, or until tender. Add tomato sauce, tomatoes, sugar, rosemary and remaining minced garlic. Heat to boiling, stirring to break apart tomatoes. Reduce heat. Add meatballs. Simmer, uncovered, for 15 to 20 minutes, or until meatballs are firm and sauce is reduced and slightly thickened. Serve with rice. |
