Preheat the oven to 200°C (400°F) and line a baking sheet.

Roughly chop the onion and fresh parsley.

Add the ground meat, chopped onion, parsley, 1 tablespoon curry powder, paprika, salt, and egg to the food processor.

Blend the meat mixture until evenly combined but not overprocessed.

Shape the mixture into 12 equal meatballs.

Slice the courgette into thick half-moons and halve the brown mushrooms.

Arrange the courgette, mushrooms, and meatballs on the baking sheet.

Drizzle the vegetables and meatballs with olive oil.

Roast for 20 to 25 minutes, turning the vegetables and meatballs once halfway through.

Pour the vegetable broth and heavy cream into a saucepan.

Stir in the remaining 1 tablespoon curry powder and the za'atar.

Simmer the sauce for 5 minutes until lightly thickened.

Serve the roasted meatballs and vegetables with the creamy curry sauce.