A little while ago, I had the courage to try making meatballs for the first time. I’m proud to say I was completely successful and they tasted wonderful, all moist and flavorful like meatballs should be, but do you realize how many meatballs 1¼ pounds of turkey or hamburger makes?? I froze the extras, but I spent weeks whittling down that stash! I could only eat so much spaghetti, so eventually I tried to be creative and paired my meaty beauties with colorful veggies. I wish I had thought of that sooner, but my tummy (and my sanity!) thanked me when I cleaned my plate.
Meatballs and Veggies
I used my homemade frozen meatballs, but meatballs are available in the freezer section of the grocery store.
5-6 meatballs, thawed if frozen
¼ c. frozen corn
¼ c. zucchini, roughly diced
⅛ tsp dried basil
1 tbsp grated Parmesan cheese
salt and pepper
- Heat the meatballs in the microwave for about 1 minute or until warmed through.
- Heat 2-3 tsp olive oil in a medium skillet over medium-low heat. Add zucchini, corn, and basil and sauté for 2 minutes. Add meatballs and continue to sauté, stirring frequently, until everything is heated through. Salt and pepper to taste. Serve hot.