Baked Meatballs with Marinara and Roasted Zucchini

Juicy beef meatballs nestle in a bright, garlicky marinara and bake until tender, while zucchini rounds roast alongside until their edges char and caramelize. This is the kind of meal that feels like a hug without needing pasta to anchor it. The meatballs stay moist from a simple trick with grated onion and a splash of water, and the marinara clings to every surface. It's straightforward, forgiving, and built entirely from whole ingredients you can pronounce.

By TasteBuds

Recipe details

Yield
4 people
Prep time
25 minutes
Cook time
40 minutes
Total time
50 minutes

Ingredients

  • 1½ lb ground beef, preferably 85% lean
  • 1 small yellow onion, half grated, half diced
  • 5 cloves garlic, minced
  • ¼ cup fresh parsley, finely chopped
  • 1¾ tsp salt (divided)
  • ½ tsp black pepper, freshly ground
  • 1 tsp dried oregano
  • 3 tbsp water (for the meatballs)
  • 1 (28 oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp granulated sugar
  • 1 tsp dried basil
  • ¼ tsp red pepper flakes (optional, for a gentle kick)
  • 3 tbsp olive oil (divided)
  • 2 medium zucchini, sliced into ½-inch rounds
  • a handful fresh basil, torn (for serving, optional)

Instructions

  1. Grate half of 1 small yellow onion on the large holes of a box grater into a large mixing bowl.
  2. Add 1½ lb ground beef (680 g), ¼ cup (15 g) finely chopped fresh parsley, 1 tsp salt, ½ tsp black pepper, 1 tsp dried oregano, and 3 tbsp (45 ml) water to the bowl with the grated onion. Mix gently with your hands until just combined. Don't overwork it or the meatballs will be dense.
  3. Roll the mixture into 16 meatballs, each about the size of a golf ball, and set them aside on a plate.
  4. Dice the remaining half of 1 small yellow onion.
  5. Mince 5 cloves garlic.
  6. Heat 1 tbsp (15 ml) olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until it softens and starts to turn golden, about 5 minutes.
  7. Add the 5 cloves garlic, minced to the saucepan and stir for about 30 seconds, until you can smell it but before it browns.
  8. Stir in 2 tbsp (30 g) tomato paste, 1 tsp dried basil, and ¼ tsp red pepper flakes (if using). Cook for 1 minute, letting the paste darken a shade.
  9. Pour in 1 (28 oz / 800 g) can crushed tomatoes, 1 tsp granulated sugar, and ¾ tsp salt. Stir well, bring to a simmer, then reduce the heat to low and let it bubble gently for 10 minutes, stirring once or twice.
  10. While the marinara simmers, preheat your oven to 400°F (200°C).
  11. Slice 2 medium zucchini (about 450 g total) into ½-inch rounds.
  12. Once the marinara has simmered for 10 minutes, pour it into a 9x13-inch baking dish. Nestle the 16 meatballs into the sauce, spacing them evenly. They should be mostly submerged but their tops can peek out.
  13. Line a baking sheet with parchment paper. Toss the zucchini rounds with 2 tbsp (30 ml) olive oil and a pinch of salt, then spread them in a single layer on the sheet.
  14. Place both the baking dish of meatballs and the baking sheet of zucchini in the oven. Bake for 25 minutes, until the meatballs are cooked through and the zucchini edges are browned and starting to char.
  15. Pull everything out of the oven. Let the meatballs rest in the sauce for 5 minutes so they soak up a bit more flavor.
  16. Serve the meatballs and marinara in shallow bowls with the roasted zucchini on the side. Tear a handful of fresh basil over the top if you have it.