Zucchini Meatballs In Cream Sauce

Zucchini Meatballs In Cream Sauce Recipe

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mary Armstrong


A wonderful and different way to use zucchini! Very quick and tasty!


★★★★★ 1 vote

20 Min
20 Min



  • 1 lb
  • 1 small
    onion, chopped
  • 1
  • 1/3 c
    crushed garlic cheese croutons
  • 1 1/2 c
    shredded zucchini
  • 1/2 tsp
  • 3/4 tsp

  • 3 Tbsp
  • 3 Tbsp
  • 1 1/2 c
    unsalted chicken stock (may subst. any you have on hand)
  • 3/4 tsp
    penzy's sandwich seasoning or dash of nutmeg
  • 1/3 c
    sour cream

How to Make Zucchini Meatballs In Cream Sauce


  1. For meatballs, mix well. Refrigerate for 2 hours, not needed but if you have time allows the flavors to meld into the meatball mix.
  2. Make 24 balls or 12 depends on your family preference.

    Place on ungreased foil lined baking sheet. Bake at 350 degrees for 20 minutes for the larger meatball, check at 10 minutes for the smaller balls. Meatballs should be firm to the touch when done.
  3. For Sauce, melt butter in saucepan, then add the flour. Whisk for 1 minute. slowly add stock whisking until all stock is added. Stir in seasoning and continue to cook over med/low heat until gravy consistency. Remove from heat and stir in sour cream. Mix until well blended. If need to, put back on low heat for a minute or two to desired temperature for serving. Pour over meatballs.

Printable Recipe Card

About Zucchini Meatballs In Cream Sauce

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtags: #Onion, #potluck, #crumbs

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