Marinara Sauce w/ Meatballs

Make meatballs first in a pan large enough for the sauce.

Meatballs:
2 lbs. ground beef
1 onion
3 cloves garlic
2 eggs
1/3 cup panko bread crumbs
dried thyme
salt
pepper
Parmesan cheese

Mix all ingredients together, and heat a few tablespoons of olive oil in the large pan. Shape the mixture into 2" diameter balls, and carefully drop onto the hot oil. Cook until browned on all sides.

Sauce:
1+ onion(s)
2+ cloves garlic
1 14-oz can artichoke quarters (not marinated)
2 zucchinis
2-3 small CSA carrots, 1-1/2 grocery store carrots
a large handful of fresh marjoram
rosemary
fresh thyme
2-3 32-oz cans diced plum tomatoes
salt to taste (more than you think to overcome the sweetness of the tomatoes)
dash of red chili flakes

Dice the onions and mince the garlic. Leave the meatballs in the pan. Add the diced onions and minced garlic to the pan, saute. Dice the zucchini, and chop the artichokes. Save the liquid from the artichoke can. When the onion and garlic have softened, add the vegetables, the artichoke liquid, and the tomatoes. Add the spices, and blend with an immersion blender until the desired consistency is achieved. Add salt until the flavor is good. Simmer while the pasta cooks.