Preparation

• Preheat your oven to 400°F (200°C) and lightly spray a 9x13 inch casserole dish with cooking spray.
• In a large mixing bowl, combine all the meatball ingredients: ground meat, Italian sausage, shredded mozzarella, Parmesan, shredded zucchini, egg, dried minced onion, dried minced garlic, dried basil, and salt. Mix everything thoroughly with your hands or a rubber spatula until just combined.
• Scoop out about 24 meatballs and arrange them evenly in your prepared casserole dish. Bake for 30 minutes, or until the meatballs are almost completely cooked through.
• Carefully remove the casserole dish from the oven and gently drain any excess cooking liquid. Pour the sugar-free marinara sauce evenly over the meatballs, then sprinkle generously with the remaining shredded cheese blend.
• Return the casserole to the oven and bake for an additional 10-15 minutes, or until the cheese is beautifully melted and bubbly. For an extra golden-brown top, you can broil for 2-3 minutes at the very end.
• Let the casserole cool slightly before serving. This wholesome dish is delicious on its own or paired with a crisp side salad!