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

Preparation

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 a hand blender to desired consistency, then add basil and simmer 5 minutes. Season with salt and pepper to taste.

Preheat oven to 450°F and line a large, rimmed baking sheet with foil. 

For the meatballs, combine 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 8–10 minutes, turning halfway through, until meatballs are browned all over and an internal thermometer registers 160°F.

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.