Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Peel all vegetables and cut into small chunks.

Process the zucchini in the food processor using the S-blade until finely

chopped. Transfer to a large bowl and squeeze out excess liquid.

Process the remaining vegetables in the food processor until finely

chopped (but not so fine that it becomes very liquidy) and add it to the

bowl. Add remaining ingredients and mix thoroughly until well combined.

Form meatballs and place on a greased and lined baking sheet. Bake for

30 minutes. Remove from oven to cool.

Heat oil in a pot. Sauté onions until lightly browned; add tomatoes and water and cook for 10 minutes, stirring occasionally.

Add lemon juice, sugar, and salt and cook for another five minutes, stirring

to break up tomatoes.

To serve, spoon gravy onto dishes and place meatballs on top.