Vegetarian Zucchini Meatballs & Alfredo Sauce

Small batch of 13.

Meatballs:

1 1/2 zucchini, peeled, and minced or a small dice

3 tablespoons minute rice

Salt

3/4c breadcrumbs

3T grated parmesan cheese

1 egg

2T milk

Salt

Pepper

Onion & garlic powder

1/2t baking powder

1. Boil zucchini & rice in salted water for 8 minutes.
2. Drain and put in a thin cloth or cheesecloth and squeeze out as much liquid as you can.
3. Combine the zucchini mixture with the breadcrumbs, cheese, seasonings, eggs, & milk.
4. Form into small balls and place on a greased pan. Preheat oven to 375F. Bake for 30 minutes, turning them at 20 minutes.

 

Alfredo Sauce:

4T butter

4T flour

Salt

Pepper

Nutmeg

Parm Cheese

1 pint heavy whipping cream

1. Melt butter and flour together to make a roux. Season the roux with salt & pepper. I find that the seasonings come thru better if you season early on. Slowly whisk in the cream making sure to not let it get lumpy! Microplane some fresh nutmeg and check your seasonings. Add the cheese once the cream is thickened.
2. You can eat the meatballs with just the sauce or pasta! HOPE YOU LIKE IT!

Note: I had to use up bell peppers, onion, and broccoli so I sauteed that with some butter before making the roux.

By all means serve this over pasta! But they are just as delicious by themselves with the sauce!