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Preheat oven to 200°C. Ensure excess water is squeezed from zucchini.
In a large bowl, combine all meatball ingredients. Roll into balls slightly larger than golf balls and place on a lined baking tray.
Lightly spray meatballs with olive oil and bake for 20 minutes or until golden and cooked through.
In a large pan over medium heat, sauté onion with a pinch of salt for 4–5 minutes until soft and golden.
Add garlic and seasonings; cook for another 1–2 minutes until fragrant.
Deglaze pan with white wine and simmer until mostly evaporated.
Add butter and melt. Sprinkle over flour and stir constantly for 1–2 minutes until a thick paste forms.
Slowly pour in the milk a bit at a time, whisking continuously to avoid lumps.
Add stock pot and let it simmer gently for 3–4 minutes until thickened and creamy.
Stir in parmesan, chives, and parsley.
Add baked meatballs to the sauce and simmer gently for a minute.
Finish with a squeeze of fresh lemon juice. Taste and season with more salt and pepper if needed.