Start by grating zucchini. Drain very well to remove as much liquid as possible.
Put the zucchini in a bowl and add all the other ingredients.
Knead with your hands. Once all the ingredients are combined, divide the dough into 16 bites. Make meatballs and transfer them to a piece of non-stick paper in a pan.
Bake in preheated oven at 200 C for 15-18 minutes. Turn your meatballs in half. Allow them to cool completely.
Make the tomato sauce. Pour a little olive oil in a pan. Add the onion, garlic and carrot. Cook for 4-5 minutes. Add the tomatoes, tomato puree, parsley and basil and bring to a boil.
Lower the temperature and cook for 20 minutes. After 20 minutes add the cream cheese and stir until the cheese melts and you get a creamy tomato sauce.
Add the meatballs and mix carefully until they are covered by the tomato sauce. Cook for another 5 minutes and set aside.
Serve with rice, pasta or potatoes. If you want, add a little grated Parmesan on top.