1. Put the beef, onion, carrot, zucchini, tomato sauce, barbecue sauce, cheese and flour into a bowl and mix to combine. 2. Shape the mixture into meatballs the size of a 50c piece. Roll each patty in the breadcrumbs and place on a tray. Refrigerate until firm. 3. Heat the oil in a large non-stick fry pan over medium heat. Cook the meatballs in batches for 5-7 minutes on each side or until crisp and golden brown and cooked through. Drain on absorbent paper.
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