Ingredients
Instructions
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1.
MEATBALLS
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2.
Preheat oven to 425 F and oil a 9x13-inch baking dish
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3.
Place zucchini and mushrooms in a food processor and pulse about 10 times until the veggies are finely chopped but not mushy
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4.
Add remaining ingredients and pulse until everything is blended. About 10 times. If you do not have a food processor grate the veggies and then combine everything together
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5.
Dip an ice cream scoop into cold water and scoop out the meat mixture, and shape them into balls. You should have about 24 meatballs. Place the meatballs in the prepared baking dish. Bake for 15 minutes. You can also roll them with your hands, just dip your hands in cold water first
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6.
SAUCE
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7.
While the meatballs are baking. In a large saucepan sauté garlic and onions in olive oil until soft. About 5 minutes
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8.
Stir in spices for about 30 seconds, until fragrant
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9.
Add tomato sauce, cream and water and carefully stir to combine. Cook until the sauce starts to simmer. About 3 minutes. Set aside until the meatballs are done
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10.
Pour the sauce over the meatballs and cover the dish with foil. Reduce oven temperature to 375 F and bake for 30 minutes. The sauce will thicken as it cooks, if it gets too thick add some water or cream. Enjoy!
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