How to cook
Grate the zucchini in advance. Add salt and let it drain for about 30 minutes. Finely chop the onion.
After you have left it to drain, grab handfuls of the grated zucchini and squeeze out the rest of the remaining liquid well.
Place the squeezed zucchini in a bowl. Add the minced meat and spices. Mix the minced meat well and store it in the refrigerator for about an hour.
When ready, with slightly greasy hands, form small meatballs (as big as a walnut) and arrange them on a paper-lined baking tray.
Bake the meatballs in a preheated oven at 356°F (180 degrees) for about 25 minutes.