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1
To prepare meatballs, combine zucchini and 1/2 teaspoon salt in a colander; let stand 30 minutes. Squeeze moisture from zucchini.
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2
Combine zucchini, 1/2 teaspoon salt, dry breadcrumbs, and the next 8 ingredients (dry breadcrumbs through 2 garlic cloves). Shape pork mixture into 24 (1-inch) meatballs.
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3
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add meatballs; cook 6 minutes or until done, turning to brown all sides. Drain well.
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4
To prepare sauce, drain 1 can tomatoes; discard liquid.
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5
Heat a medium saucepan coated with cooking spray over medium heat. Add onion and carrot; cook 10 minutes or until tender, stirring occasionally. Add red pepper and 2 garlic cloves; cook 2 minutes, stirring frequently. Stir in the drained tomatoes, undrained tomatoes, wine, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
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6
Place half of tomato mixture in food processor; process until smooth. Place pureed tomato mixture in a large bowl. Repeat procedure with the remaining tomato mixture. Return pureed tomato mixture to pan; bring to a boil. Reduce heat; simmer 25 minutes. Add meatballs and 1 tablespoon oregano to pan, and cook for 5 minutes or until thoroughly heated. Sprinkle with 1 tablespoon parsley.
