MEATBALLS:
1 cup zucchini, finely grated
1 lb lean ground beef
1 egg, slightly beaten
¼ cup dry bread crumbs, plain
¼ cup grated Parmesan cheese
¼ cup onion, finely grated
1-2 garlic cloves, minced or 1 tsp garlic powder
½ tsp paprika
¼ tsp dried oregano leaves
salt and black pepper, to taste
SAUCE:
2 Tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped or grated
1 medium carrot, finely grated
3 cups tomato puree
½ cup water
1 tsp sugar
2 tsp Italian seasoning
salt and black pepper, to taste
optional ingredients: 1 Tbsp red wine, ½ tsp crushed red pepper (chili) flakes
INSTRUCTIONS
Full recipe from : yummly.com
MEATBALLS: Put grated zucchini, ground beef, egg, bread crumbs, Parmesan cheese, onion and garlic into a large bowl. Season with paprika, oregano, salt and black pepper. Mix well until combined.
Divide into 24 walnut-size meatballs. Place them on baking pan lined with aluminum foil or baking paper. Bake for about 20 minutes in 400 F (200 C) oven, or until meatballs are cooked through.
SAUCE: While meatballs are baking, saute onion in olive oil. Add remaining ingredients and simmer on low heat until vegetables are soft, about 20 minutes. You can blend or puree the sauce to make it extra smooth.
Add meatballs to the sauce, cook for about 1 minute and serve over spaghetti, other type of pasta, mashed potato or rice.
