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MEATBALL DIRECTIONS:
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Preheat oven 350u00b0F.
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Preheat saute pan on medium-low heat for 30 seconds. Add 2 tbsp olive oil and saute onions for 1 minute, stirring. Add minced garlic and continue cooking for another 3 minutes. Do not colour. Add all remaining ingredients in a large mixing bowl including cooked onions and, with clean hands, mix thoroughly.
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To test flavour, cook a small mini meatball in the saute pan and taste. Adjust seasoning if necessary.
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Heat same skillet as above for 1 minute then add another tbsp olive oil. Roll meatballs into golf ball size (see tip below) and in batches sear on all sides 'til golden brown. Don't over fill the pan as you'll end up reducing the heat too much and stewing the meatballs instead of browning them. Once the balls are all seared place them in an oven proof dish large enough to hold them along with the sauce.
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Add tomatoes, bouquet garni, zest and broth.
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Cover pan with foil. Pop in oven for 1 1/2 hours.
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ZUCCHINI DIRECTIONS:
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Carve out some regular sized zucchinis. To do this, slice a third off the top and with a teaspoon, gently scoop out the inside leaving a layer around the bottom skin so it stays in tact after roasting. Once hollowed drizzle olive oil and season the inside. These take no time at all to roast so you can do these right after the meatballs are done. Pop in the oven on a foiled tray & roast on 350u00b0F for 6-7 minutes, until tender but not over-cooked. Fill with some lil' meatballs and sauce. Something even the kids will tuck into!
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TIP: Make smaller sized meatballs or cut half/thirds if using the individual zucchini idea for you next buffet.
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If by chance, you happen to have a monsterous zucchini hanging out in your garden, you'll want to roast it for longer, say for a good 20-25 minutes. Enjoy!
