Ingredients

1/2 pound ground American Lamb

1/4 tablespoon grated Parmesan cheese

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

1 Shredded Asiago or Parmesan cheese, for serving

Preparation

  1. In a bowl, combine the lamb, 2 tablespoons Parmesan cheese, and garlic powder and mix well. Form the mixture into 24 3/4-inch balls.

  2. Meanwhile, heat spaghetti sauce in a large saucepan with cover. Add the meatballs to the sauce and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Stir in the mushrooms and zucchini. Cook for an additional 6 to 8 minutes or until vegetables are tender.