1 teaspoon salt

1/4 teaspoon pepper

3 cups favorite good-quality marinara sauce

1. In a medium skillet over medium heat, heat the oil. Add the onions, and saute them for about 7 to 10 minutes, stirring frequently, until they’re soft and translucent. Add the garlic and saute for another minute. Add the carrots and zucchini, blending with the onion mixture, and cook for about 2 minutes.

2. Transfer the cooked vegetable to a large mixing bowl. Let cool. Add the remaining ingredients except the sauce and parsley garnish. Blend well, using a large spoon, potato masher or your hands to mix all the ingredients together.

3. Preheat the oven to 375 F. With your hands, gently roll the mixture into meatballs about 1 1/2 inches in diameter. Place them on a large baking sheet that has been lined with aluminum foil. Bake the meatballs for 35 minutes. Meanwhile, heat the tomato sauce.

4. To serve, arrange the meatballs in serving bowls and spoon the hot sauce over them. Serve immediately.

Advance preparation: These meatballs can be prepared one day ahead through Step 3 and refrigerated. Reheat in a 350 F oven for 20 minutes, occasionally basting with tomato sauce. The cooked meatballs can also be frozen.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.