Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and grate onion with a box grater. Grate zucchini into a medium bowl.

Add ground beef, panko, half the onions, 1 egg, and 1 Tablespoon Italian seasoning to bowl with zucchini. (Keep the other egg for another day.) Season generously with salt (we used 1 teaspoon kosher salt) and pepper. Combine thoroughly with your hands, and form into four large meatballs.

Bake the mega meatballs: Place meatballs on a lightly oiled baking sheet. Bake until no pink remains, about 20 minutes.

Heat a large drizzle of olive oil in a large pan over medium heat. Add garlic powder, remaining onions, and 1 Tablespoon Italian seasoning. Toss until softened, 3-4 minutes. Season with salt and pepper. Add tomatoes and 1/2 cup water. Simmer over low heat until rest of meal is ready. Season to taste with up to 1 teaspoon sugar and a generous pinch of salt and pepper.

Bring 4 cups water to a boil in a medium pot. Once boiling, add polenta and whisk constantly until thickened. Add more water, as necessary, to reach a creamy consistency. Stir in Parmesan and 1 Tablespoon butter. Season generously with salt and pepper. TIP: If polenta firms up before you’re ready to serve, simply reheat and whisk in a bit more water.

Finish and serve: When the mega meatballs are done, sprinkle with mozzarella and return to oven for 1-2 minutes, until fully melted. Plate the creamy polenta, and top with marinara sauce and a mega meatball. Enjoy!