Ingredients:

  • 2 medium carrots, peeled and chopped (130g)
  • 1 medium zucchini, diced (150g)
  • 1 small yellow onion, diced (110g)
  • 3 cloves garlic, minced (9g)
  • 2 tbsp olive oil (30ml)
  • 28 oz canned crushed tomatoes (794g)
  • 1 tsp dried oregano (1g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1 lb lean ground beef (450g)
  • 1/2 lb ground pork (225g)
  • 1/2 cup Panko breadcrumbs (30g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 large egg (50g)
  • 2 tbsp fresh parsley, finely chopped (8g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp garlic powder (1g)
  • 1 lb spaghetti (450g)
  • 2 tbsp butter (30g)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add carrots, zucchini, and onion. Cook until softened and onions are translucent (6-8 minutes). Stir in minced garlic for the final 60 seconds.
  2. Transfer sautéed vegetables to a blender. Add crushed tomatoes, oregano, salt, and pepper. Blend on high until completely smooth.
  3. Pour the blended sauce back into the skillet. Reduce heat to low and simmer gently.
  4. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, parsley, salt, and garlic powder. Mix until just combined.
  5. Roll the mixture into bite-sized meatballs and bake on a parchment-lined sheet or brown in a pan until cooked through.
  6. Cook spaghetti in salted boiling water. Toss with butter and reserved pasta water, then top with meatballs and the hidden veg sauce.