Ingredients
30 ml (2 tbsp.) Olive oil
1 red onion, thinly sliced
2 carrots cut into sections
2 zucchini, cut into slices
3 peppers of various colors, sliced
1 660 ml jar of marinara sauce
For the meatballs:
450 g (1 lb) lean ground beef
450 g (1 lb) Italian sausage meat
250 ml (1 cup) grated Parmesan
1/4 cup (60 ml) plain breadcrumbs
30 ml (2 tbsp.) Onion powder
10 ml (2 tsp.) Garlic powder
10 ml (2 tsp.) Chopped fresh thyme
2 eggs
Salt and pepper to taste
To serve:
Chopped fresh parsley, to taste
Steps
Preheatt the oven to 191°C (375 ° F).
In a bowl, combine the ingredients for the meatballs. Shape 40 meatballs using about 30 mL (2 tbsp) of mixture for each.
In a large skillet, heat half the ollive oil over medium heat. Brown a few meatballs at a time for 2 to 3 minutes on all sides. Reserve on a plate.
In the same pan, heat the remaiining olive oil over medium heat. Cook the onion for 1 to 2 minutes.
Add the carrots, zucchini and peppers to the pan. Continue cooking for 2 to 3 minutes.
Add the marinara sauce and the meatballs. Season with salt and pepper and stir.
Transfer the preparation to a large baking dish or two small baking dishes. Bake for 20 to 25 minutes, until the inside of the meatballs has lost its pinkish hue.
Removee from the oven and let cool, then chill in the refrigerator.
Cover the dish with plastic wrap, then with a sheet of aluminum foil. Place in the freezer.
The day before the meal, let the dish thaw in the refrigerator.
At mealtimes, preheat the oven to 180 ° C (350 ° F).
Remove the foil and pllastic wrap from the pan. Return the foil to the dish.
Reheat the casserole dish in the oven for 30 to 40 minutes.
When ready to serve, garnish with parsley.
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