Lamb Meatballs With Herb Tomato Sauce

Prep Time 20 min
Cook Time 50 Min
Servings 4
Difficulty Moderate

Ingredients

  • 2 tbsps. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 tbsps. Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/3 cup chopped onion
  • 2 medium cloves garlic
  • 1 1/2 lbs. ground lamb
  • 1/2 cup half-and-half
  • 1/2 cup snipped fresh parsley
  • 1/3 cup fine dry bread crumbs
  • 1 large egg
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 medium green pepper
  • 1 medium zucchini
  • 1 (15 oz.) can tomato sauce
  • 1 (14 1/2 oz.) can whole tomatoes
  • 1 tsp. sugar
  • 1 tsp. dried rosemary, crushed
  • Hot cooked rice

Directions

  • Step 1

    MELT shortening in large skillet. Add onion and 1 clove minced garlic. Cook and stir over medium heat until onion is tender. Transfer to medium bowl.

  • Step 2

    MIX in 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; set aside.

  • Step 3

    DRAIN all but 1 tablespoon drippings from skillet. Add green pepper and zucchini. Cook and stir over medium heat about 15 minutes, or until tender. Add tomato sauce, tomatoes, sugar, rosemary and remaining minced garlic. Heat to boiling, stirring to break up tomatoes. Reduce heat.

  • Step 4

    ADD meatballs. Simmer, uncovered, 15 to 20 minutes, or until meatballs are firm and sauce is reduced and slightly thickened. Serve with hot cooked rice.

Serving size
(1/4 of recipe)

  • Calories 700
  • Calories from Fat310g
  • Total Fat 35g
  • Saturated Fat 14g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 175mg
  • Sodium 1050mg
  • Potassium 0mg
  • Total Carbohydrates 57g
  • Dietary Fiber 5g
  • Sugars 11g
  • Protein 39g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet