Veggie & Beef Meatballs Marinara

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.