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1
Preheat the oven to 375 F. Lightly oil a large baking dish (I use a lasagna pan) with olive oil.
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2
In a large pot that you can make your sauce in later, heat 1 tablespoon of olive oil over medium heat.
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3
Add the yellow onion and saute for about 3 to 4 minutes, or until starting to become translucent.
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4
Add the clove of minced garlic and saute for an additional 2 minutes, or until fragrant.
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5
Transfer the onion and garlic to a large mixing bowl and allow to cool.
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6
Set the pot aside for a few minutes (you dont need to clean it).
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7
Once the onion and garlic mixture has cooled, add the rest of the meatball ingredients and mix thoroughly with your hands until well combined.
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8
Roll heaping tablespoons of the meat mixture into small balls with your hands and place evenly in the oiled baking dish.
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9
Bake for 40 minutes at 375 F, turning once halfway through cooking to ensure that both sides are evenly browned.
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10
While the meatballs are baking, start the sauce.
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11
Heat the olive oil in the large pot over medium heat.
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12
Add the diced squash and zucchini and saute for about 5 minutes, or until just beginning to soften.
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13
Stir in the garlic, oregano, salt and red pepper flakes and cook an additional 1 to 2 minutes or until fragrant.
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14
Add the crushed tomatoes with any juices to the pot.
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15
Cook over medium heat for about 5 more minutes, stirring frequently but being careful not to let the tomatoes break down and get too mushy.
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16
Right before serving, sprinkle in the chopped fresh basil leaves.
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17
To serve: Either add the meatballs to the pasta sauce and stir to coat if serving alone, or toss the sauce with cooked al dente pasta and serve the meatballs on top.
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18
Add a sprinkle of freshly grated Parmesan cheese and enjoy!
