Instructions
- 1
Squeeze grated zucchini dry. Combine all ingredients, mix gently until just combined.
- 2
Roll into 3cm balls — you should get about 30 meatballs.
- 3
Bake at 200°C (392°F) for 18–20 minutes until cooked through and golden.
- 4
Divide among meal-prep containers with pasta or rice. Refrigerate up to 4 days or freeze up to 3 months.
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