Pre-heat broiler to 500 degrees or High.

Line broiler pan with foil and spray with non-fat cooking spray.

Combine all ingredients in a medium bowl and shape into 20 balls.

(Quick tip: score meat into 4 sections and form five balls in each section.)

Cook for 2-3 minutes on each side and reserve.

Meanwhile, in a large sauce pot, heat olive oil over medium high heat and saute onion for 3 minutes adding a bit of salt and pepper to release juices.

Add zucchini if using and continue to saute 3-4 minutes.

Add red pepper flakes if using.

When vegetables are tender, add crushed garlic and cook for 30 seconds. Be careful not to burn garlic - it will ruin the dish and you will have to start over.

Add both cans of whole peeled tomatoes and their juices.

Using scissors, quickly chop the tomatoes in the pan. See how easy that was? No mess. :)

Bring to a boil and reduce to simmer.

Add the meatballs and half of the basil.

Simmer for 20 minutes or as long as you have - the longer the better.

Check for seasoning adding salt and pepper as needed.

Garnish with extra grated Parmigiano-Reggiano and fresh basil before serving.