Breakfast Meatballs with Maple Cauliflower Cream Sauce
These breakfast meatballs are great for meal prepping! You can make them on Sunday and eat them all week. It's a great way to start getting your veggies in at breakfast time!
Using a cheesecloth, squeeze the extra liquid out of the grated zucchini and pears.
Add all meatball ingredients to a large mixing bowl and mix well using hands.
Shape meat mixture into about 1 1/2 inch balls and place on parchment paper lined baking sheet.
Bake in preheated oven for 20 minutes, flipping after 10 minutes.
Maple Cauliflower Cream Sauce
Add cauliflower and water to large saucepan and cook covered 10-12 minutes on medium heat until fork tender. Do not drain.
Purée cooked cauliflower in blender with water. (You may need to add a little extra water. You want it to be a somewhat thick, creamy consistency, but not too thick to pour).
Pour puréed cauliflower back into saucepan.
Add maple syrup, cinnamon and salt.
Cook on medium for about 5 minutes, stirring occasionally.