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1
Preheat oven to 375F.
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2
Combine ground beef, crushed up cracker crumbs, egg and tomato sauce.
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3
Sprinkle generously (to taste) with salt, pepper and garlic powder and shape into small meatballs.
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4
(Or just use your favorite meatball recipe.)
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5
Spray a 13x9 pan with Pam.
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6
Place the meatballs in it and bake for 30 minutes or until done.
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7
Pour the consomme (undiluted) into a large saucepan and put the meatballs in it, then keep it warm at the lowest possible simmer.
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8
While the meatballs are baking, slice up the zucchini and onions.
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9
Melt the butter and add the vegetable oil.
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10
You are going to need a LARGE frying pan for this!
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11
Add the zucchini and onion and saute over medium high heat, stirring frequently.
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12
You want the heat to be high enough to dry out all the liquid in the zucchini and then it will start to caramelize.
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13
Sometime during the process, sprinkle with more salt, pepper and garlic powder (to taste).
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14
Cooking the zucchini and onions is going to take awhile, and the meatballs will be done before the zucchini is.
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15
Once the zucchini and onions are nice and browned, add the meatballs and consomme and boil for a few minutes to reduce the liquid to a slightly thickened sauce.
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16
Serve over egg noodles.
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17
My husband (not a zucchini fan) loves this we make it several times over the summer.
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18
One suggestion: if the skin on the zucchini is tough, peel it off.
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19
If not, its fine left on.
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20
If the zucchini is really big, I usually scoop out the seeds, too.
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21
We saw Emeril do something like this once on TV and this is what we remembered of the show.
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22
Its yummy!
