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Preheat oven to broil. Line a large sheet pan with foil and grease with cooking spray or olive oil. Set aside.
In a medium-sized bowl combine ground beef, egg, breadcrumbs, Parmesan cheese, 2 tablespoons minced onion, minced parsley, onion powder, oregano, 1 teaspoon minced garlic (use the rest for the sauce), ½ teaspoon black pepper, and 1 teaspoon salt.
Roll meatball mixture into 2 tablespoon-sized balls, about 12 to 13 meatballs. Evenly place onto the greased sheet pan. Broil in the center of the oven for 10 minutes, until lightly browned. Meanwhile, make the tomato sauce.
In a microwave-safe bowl add ½ cup minced onions, ¼ cup olive oil, remaining minced garlic, and tomato paste. Stir to combine. Microwave for 2 minutes. Stir and microwave another 1 minute. Add mixture to the slow cooker.
Add a 56-ounce can of crushed tomatoes and 2 teaspoon salt to slow cooker. Stir to combine.
Turn slow cooker to HIGH setting and set for 2 hours. Add broiled meatballs and submerge into the sauce. Cover and do not remove the lid until cooking is complete. You can also cook on LOW setting for 4 to 5 hours.
Once the meatballs are done cooking, taste the sauce and season with more salt and pepper as needed. Meanwhile, prepare the zucchini and squash noodles.
Spiralize zucchini until you yield about 8 cups of cut noodles. About 10 minutes before you are ready to serve, cook the vegetables.
Heat a large saute pan over medium heat. Add 1 tablespoon of olive oil and allow to heat. Add zucchini and saute for about 5 to 6 minutes, or until crisp-tender, not soggy. You want the noodles to hold some shape. Season with salt and pepper as desired.
Serve vegetable noodles into bowls. Top with meatballs, and garnish with Parmesan cheese and basil if desired.