Use your food processor to chop up the onion and then transfer to a large bowl. You don’t have to clean out the food processor in between chopping veggies because they’re all eventually going to the same place.
Then, place the carrots into the food processor and turn on to chop the carrots. Transfer to the bowl.
Add the zucchini to the food processor and chop up. Then, add that to the bowl.
Add the pork, beef, egg, garlic powder, salt, and Italian seasoning to the bowl.
Use your hands to mix all the ingredients.
Use a cookie scooper or two spoons to make the meatballs and roll them in between your hands to make it smooth.
Place on a baking sheet lined with parchment paper.
Bake in the oven for 20 minutes.
Place the marinara in the a large pot along with the cooked meatballs over high heat.
Once the marinara starts bubbling, place the lid on top of the pot and turn down the heat to medium-low.
Allow to simmer for another 15 minutes.
Simmering the meatballs in the marinara for the 15 minutes really helps the carrots cook through. The first time I made these, I skipped this part and my kids didn’t like the “crunch.” Simmering the meatballs in the marinara softens the hidden veggies and makes the less detectable!