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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
oven-roasted meatballs with marinara and zoodles

Oven-Roasted Meatballs with Marinara & Zoodles

Prep time:
20 minutes
Cook time:
2 hours 15 minutes
4 servings
2 out of 5

Make the marinara ahead of time and this delicious dish can be a quick and healthy meal any day of the week. 



  • 2 tablespoons olive oil
  • ½ yellow onion, small diced
  • 1 carrot, small diced
  • 1 stalk celery, small diced
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 2 cans (28 ounces each) diced tomatoes in juice
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 bay leaf
  • 1 bunch basil, sliced thin
  • Kosher salt and freshly ground black pepper, to taste

Oven-Roasted Meatballs:

  • 1 pound Certified Piedmontese ground beef
  • ½ cup minced yellow onion
  • ½ cup beef stock
  • ¼ cup grated parmesan
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons vegetable oil


  • 6 medium zucchini


For the marinara sauce, heat olive oil in a 4-quart sauce pot. Add onion, carrot, celery and garlic and sauté for 8-10 minutes, until the onions begin to caramelize. Add the tomato paste and cook 3-4 minutes to brown the paste. Deglaze with red wine and reduce to a light syrup. Add the canned tomatoes, thyme, oregano and bay leaf. Partially cover with a lid and simmer gently for 2 hours, stirring occasionally. Puree with hand blender to desired consistency, then add basil and simmer 5 minutes. Season with salt and pepper to taste.

For the meatballs, heat an oven to 450°F and line a large, rimmed baking sheet with foil. Combine the beef, onion, stock, parmesan, parsley, garlic, salt, pepper and cayenne pepper in the bowl of an electric mixer. Mix on low until well incorporated. Form into 2-ounce balls, coat with the vegetable oil and place on the prepared sheet. Roast until browned all over, turning halfway through, until an internal thermometer registers 160°F, about 8-10 minutes.

For the zoodles, trim the flower end off the zucchini, but leave the stem end intact to use as a handle. Using a spiralizer, twist the zucchini to make the zoodles. Alternatively, a mandolin with teeth can be used to make long thin strips. To heat quickly, dip zoodles into a pot of boiling salted water for no more than 10-20 seconds. Drain well then toss on a clean towel to remove any excess water. 

Toss meatballs with marinara sauce and serve over warmed zucchini noodles.

  • oven-roasted meatballs with marinara and zoodles