Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel onions and garlic, dice finely. 1⁄2 Bring l water to the boil in a kettle. Mix with tomato juice, half onions and half garlic and broth. Season with salt, pepper, 1 tsp. sugar and 1 tsp. oregano.
Spread the pasta on the fat pan (deep baking tray), pour on the tomato sauce and bake in the hot oven for about 15 minutes. Stir once after about 10 minutes.
In the meantime, wash the tomatoes and remove them from the panicles as desired. Clean and wash the zucchini, quarter them lengthwise and cut them into pieces about 1 cm thick.
Knead minced meat, remaining onion and garlic, tomato paste, salt, pepper and 1 teaspoon paprika. Shape the minced meat into balls the size of cherry tomatoes with moistened hands.
Increase the oven temperature (electric cooker: 230 °C/circulating air: 210 °C/gas: see manufacturer). Stir the pasta once again. Mix in tomatoes and zucchini. Spread mozzarella balls and meatballs on top. Bake everything for about 20 minutes.