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Preheat the oven to 200°C.
Squeeze the excess water from the grated zucchini.
In a large bowl, combine chicken mince, egg, carrot, zucchini, onion, garlic, parsley, smoked paprika, oregano, salt, and black pepper.
Roll into balls slightly larger than golf balls.
Place on a lined baking tray and lightly spray with olive oil.
Bake for 20 minutes, or until golden and cooked through.
In a large pan over medium heat, sauté the onion with a pinch of salt for 4–5 minutes, until soft and golden.
Add garlic, smoked paprika, oregano, salt, and black pepper.
Cook for 1–2 minutes, until fragrant.
Add chicken broth and simmer until slightly reduced.
Add butter and let it melt.
Sprinkle in the flour and stir constantly for 1–2 minutes, until a thick paste forms.
Slowly pour in the milk, a little at a time, whisking continuously to avoid lumps.
Add the chicken stock pot and simmer gently for 3–4 minutes, until thickened and creamy.
Stir in parmesan, chives, and parsley.
Add the baked meatballs to the sauce and simmer gently for 1 minute.
Finish with fresh lemon juice.
Taste and season with more salt and pepper if needed.
Serve with mash, green beans, pasta, or rice and enjoy.