Preheat oven to 400°F.

To make the meatballs, add all ingredients (eggs through pepper) to a medium bowl and mix with your hands until combined. (Don't overmix or your meatballs will be tough!)

Line a baking sheet with parchment paper or Silpat.

With a 1 tablespoon scoop or standard tablespoon, scoop out meatball mixture on to a baking sheet - into ragged little mounds that are close to the same size. Now pick up one mound and gently roll it into a ball between your palms. Repeat with remaining mounds, arranging the meatballs very close together, but not touching.

Bake 15-20 minutes until cooked through.

In a large skillet, heat olive oil over medium heat until hot. Add onion and a pinch of salt; cook and stir until onion is translucent. Add cumin, oregano and tomatoes; bring to boil. Reduce heat and simmer 10 minutes. Add zucchini and pinto beans; cook 5 to 10 minutes more, to desired doneness. Remove from heat.

When meatballs are cooked through, remove from oven and, with a slotted spoon transfer cooked meatballs to sauce. Gently stir to combine. Season to taste with salt and freshly ground black pepper, and, if necessary, reheat over medium-low heat.

Serve alone or over rice, beans or pasta.