Beef and Veggie Meatballs in Marinara

By courtneyepowell

Ingredients

• 6 t EVOO
• 4 cloves garlic, minced
• 1 28-oz can crushed tomatoes
• 1 t kosher salt
• 1 t sugar
• 1/2 t crushed red pepper flakes
• 1 small zucchini, roughly chopped
• 1 medium carrot, roughly chopped
• 1/2 small yellow onion, roughly chopped
• 1/4 c parsley leaves, plus more for serving
• 1 lb 90% lean ground beef
• 1/2 c quick cooking oats
• 1/2 c grated Parmesan, plus more for serving
• 1 large egg, beaten

Details

Servings 36

Preparation

Step 1

Preheat broiler on high and place oven rack 4 inches below flame. Rub a large rimmed baking sheet with 1 t olive oil. In a small pot with a tight fitting lid, heat remaining 5 t olive oil and 2 garlic cloves over medium. Cook until garlic is golden, about 3 mins. Add tomatoes, 1/2 t salt, sugar and 1/4 t red pepper. Bring to a low boil, reduce heat and simmer, covered for 10 mins.

Meanwhile, in a food processor combine zucchini, carrots, onion, remaining garlic, cloves and parsley, pulse until finely chopped. Transfer vegetable mixture to a large bowl along with the beef, oats, Parmesan, remaining 1/2 t salt, remaining 1/4 t red pepper and egg. Mix well to combine.

Divide mixture into 36 balls, 1 1/2 - 2 in in diameter, and arrange evenly on prepared baking sheet. Broil until the tops of the meatballs are browned, about 5 mins. Transfer meatballs to the pot with sauce and continue to cook, covered, for 10 mins or until meatballs are cooked through. Remove from heat and if desired, garnish with parsley leaves and add'l Parmesan before serving.