Veggie & Beef Meatballs Marinara
- 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
- 1/2 whole Small Yellow Onion, Roughly Chopped
- 1/4 cups Parsley Leaves, Plus More For Garnishing
- 1 pound Lean Beef (I Used 94% Lean)
- 1/2 cups Quick Oats
- 1/2 cups Shredded Parmesan, Plus More For Garnishing
- 1 whole Large Egg, Beaten
- 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 1 1/2 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.
olive oil, garlic, tomatoes, sugar, salt, red pepper, zucchini, carrot, yellow onion, parsley, i, oats, parmesan, egg
Taken from tastykitchen.com/recipes/appetizers-and-snacks/veggie-beef-meatballs-marinara/ (may not work)