When tomatoes are in peak season, or you have a garden overflowing at home, this is a riff on my go-to sauce that highlights all the sweetness late summer tomatoes have to offer. The meatballs also take advantage of summer zucchini, melting into the meatballs so your kids (or picky adults) won’t even notice them. If you want another vegetable on the side, do a quick roast of broccolini.

To break up the steps, you can assemble the meatballs, cover with cling wrap, and refrigerate them for up to 3 days before cooking. If you don’t want to stand over a hot stove, you can bake these off in the oven at 400’ for about 17-20 minutes.