Ingredients:

Instructions:

  1. Grate the zucchini. Place in a sieve, toss with 1/2 teaspoon of salt, and let sit for 10 minutes. Squeeze out as much liquid as physically possible using your hands or a clean towel until the pulp is relatively dry.
  2. In a large bowl, gently combine the dried zucchini pulp, ground beef, panko, beaten egg, Parmesan, parsley, garlic, oregano, remaining salt, and pepper. Handle lightly; do not overmix.
  3. Roll the mixture into uniform 1.5-inch balls (about 1.5 oz each). Place on a parchment-lined baking sheet. Chill in the fridge for at least 15 minutes to help them firm up.
  4. Cook the meatballs: Either bake at 400°F (200°C) for 18–20 minutes, or sear in oiled skillet until golden brown (6-8 minutes) and finish in a 350°F oven for 8-10 minutes.
  5. Prepare the glaze: Melt the butter in a small saucepan over medium heat. Whisk in the lemon juice and broth. Simmer gently until the sauce has reduced slightly and thickened enough to lightly coat the back of a spoon (about 3 minutes).
  6. Gently toss the cooked meatballs in the glaze or drizzle generously over the top. Garnish immediately with fresh chives and serve.