The best thing to do with delicious recipes that you made a lot of is turning them into something entirely different. I find that you still capture the essence of the first dish, but create something entirely new in the process.
That’s exactly how it was with my zucchini and corn with cream experiment (yes, experiment since it was the first time I made it). There was a lot of it leftover, and so I thought what better to do with it than to puree it and make it into a meatball sauce served over spaghetti?
Meatballs in a zucchini and corn cream sauce.
The meatballs I created for this were a lamb/ turkey combo. The lamb came from two raw burger patties I made and kept in the freezer. When it comes to burgers and meatballs, I love to add a lot of ingredients and spices. Since, I’m pretty sure you won’t have hamburgers already made, just add the lamb to the mix.
What you’ll need
1/2 lb lamb
1 lb ground turkey
cumin
cayenne
onions
mushrooms
red and green peppers
feta cheese
1 egg
Combine all ingredients together in a bowl and mix well.
Shape meat into tablespoon size meatballs. Check out all the peppers and mushrooms.
Cook meatballs on medium heat in a skillet until browned.
Meanwhile, take the leftover zucchini and corn with cream and puree in a blender until smooth. If the consistency is too thick, you can add some chicken broth (or water). Place sauce in a medium pot and heat on medium. Add the meatballs. Once the sauce and meatballs are hot, serve over spaghetti.
Note: I originally made this dish a day or two after making the zucchini and corn cream recipe, but just got around to posting it.
