Meatballs are an easy meal that can be served so many ways. On its own, in red or white sauce, on bread for hero sandwiches, or with any kind if pasta. These spinach meatballs doesn’t taste like spinach, but the addition of the chopped spinach and zucchini adds to the tenderness of the meat. The panko and eggs do a great job of keeping these meatballs light yet meaty, tender but not fall apart crumbly. They hold up well in sauce and sandwiches. Broiling in the oven helps give the outside a wonderful even sear. Soy sauce and beef bouillon doesn’t give this recipe any kind of Asian-y taste. It simply enhances the robustness of the meaty taste of the beef and gives it another level of wonderful savoriness.