Instructions: While rice is cooking, in Dutch oven, combine tomatoes, carrots and leek, mix well. Bring to a boil. Reduce heat, cover and simmer while preparing meatballs.

In large bowl, combine all remaining ingredients except zucchini, mix thoroughly. Shape mixture into 1-inch balls. Place in simmering sauce, cook 5 minutes.

Add zucchini, simmer an additional 6 minutes or until meatballs are no longer pink in center. Serve over rice.

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