2cupscooked pinto beansor 1 14 ½-ounce can pinto beans, drained
½teaspoonto 1 fine sea salt
¼teaspoonfreshly ground black pepper
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.