Lamb Meatballs With Herb Tomato Sauce

• 2 Tbsp. butter
• 1/3 c. chopped onion
• 2 medium cloves garlic, minced and divided
• 1 1/2 lb. ground lamb
• 1/2 c. half and half
• 1/2 c. snipped fresh parsley
• 1/3 c. fine bread crumbs (unseasoned)
• 1 egg
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 medium green pepper, cut into 1-inch chunks
• 1 medium zucchini, cut in half lengthwise and them into 1/4-inch slices
• 1 (15 oz.) can tomato sauce
• 1 (14 1/2 oz.) can whole tomatoes (undrained)
• 1 tsp. sugar
• 1 tsp. dried rosemary leaves
• hot, cooked rice

1. In large skillet, melt butter.
2. Add onion and 1 clove minced garlic.
3. Cook and stir over medium heat until onion is tender. Transfer to medium mixing bowl.
4. Add lamb, half and half, parsley, bread crumbs, egg, salt and pepper.
5. Shape into 16 meatballs. Place in large skillet.
6. Cook over medium heat until browned on all sides.
7. Remove meatballs and set aside.

butter, onion, garlic, ground lamb, parsley, bread crumbs, egg, salt, pepper, green pepper, zucchini, tomato sauce, tomatoes, sugar, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824389 (may not work)