Shred your zucchini with the second to largest shred size. My shreds looked like small worms. Place half the shreds in a cheese cloth or clean cotton dish towel and squeeze like hell. Get all of the liquid out. Repeat with the remaining shreds.
In a large bowl, using your hands, combine the ground meat with your zucchini shreds. Add in the remaining ingredients and mix with your hands until all are incorporated. Form medium small meatballs and you can either pan fry them in 2 tbs olive oil (heat high them lower the temp to medium low). Cook for 6 minutes per side, until done. OR you can bake them in a 400°F oven for 20 minutes and then broil at the end to get that golden brown color (if needed).