2 lbs. ground lamb
2 tsp. instant minced onion
1 c. soft bread crumbs
1/2 tsp. garlic salt
1/4 tsp. rosemary, crumbled
1 tbsp. parsley flakes
Dash of pepper

Combine above with 1/2 cup canned broth or bouillon. Form into walnut size meatballs; roll in flour and brown in 1 tablespoon oil. Remove; drain off drippings. Melt 2 tablespoons butter; blend in 1/2 cup flour and cook, stirring constantly, until mixture bubbles and browns. Stir in 1 cup broth/bouillon and 1 can whole tomatoes (1 pound, breaking up tomatoes). Cook, stirring constantly, until gravy thickens and boils 1 minute. Add meatballs; cover and simmer 10 minutes. Cook 6 carrots; cut in chunks with 3 sliced white turnips for 20 minutes. Add 18 small cooked onions (1 jar) and 1 small package frozen peas; simmer 5 minutes more. Add vegetables to meatballs. To serve, ring with mashed potato and sprinkle with paprika.