Description
Filled with lean beef, zucchini, carrots and onions.
Ingredients
- 6 teaspoons Olive Oil, Divided
- 4 cloves Garlic, Sliced, Divided
- 1 can (28 Oz. Size) Crushed Tomatoes
- 1 teaspoon Sugar
- 1 teaspoon Salt, Divided
- 1 teaspoon Crushed Red Pepper Flakes, Divided, Optional
- 1 whole Small Zucchini, Roughly Chopped
- 1 whole Medium Carrot, Roughly Chopped
- ½ whole Small Yellow Onion, Roughly Chopped
- ¼ cups Parsley Leaves, Plus More For Garnishing
- 1 pound Lean Beef (I Used 94% Lean)
- ½ cups Quick Oats
- ½ cups Shredded Parmesan, Plus More For Garnishing
- 1 whole Large Egg, Beaten
Preparation
Preheat broiler on high. Make sure oven rack is about 4 inches below the heat source. Rub 1 teaspoon of the olive oil over the surface of a rimmed baking sheet.
In a large sauce pot, heat the remaining 5 teaspoons olive oil over medium heat. Add half of the garlic and cook until golden, about 3 minutes. Add tomatoes, sugar and half of the salt and red pepper flakes (if desired). Bring to a boil, reduce heat, cover the pot and simmer for 10 minutes.
Meanwhile, in a food processor, combine zucchini, carrot, onion, remaining half of the garlic and parsley. Pulse until finely chopped. Transfer vegetable mixture to a large bowl. Add the beef, oats, Parmesan, egg and remaining half of the salt and red pepper flakes (if desired). Mix well.
Shape mixture into meatballs that are roughly 1½ inches in diameter. Arrange evenly on the prepared baking sheet. Broil until the tops of the meatballs are browned, about 5 minutes.
Gently transfer meatballs to the sauce pot and continue to cook, covered, for 10 minutes or until meatballs are cooked through. Remove from heat.
Serve as an appetizer or over cooked spaghetti as a main course. Garnish with additional parsley and Parmesan if desired.
