In a large bowl, combine the ground beef, ground lamb, grated tomato, grated zucchini and grated onion with the salt, black pepper, grated garlic, paprika and egg.

Mix together with your hands until well combined, without overworking the mixture.

Let the mixture sit for 5 minutes at room temperature, then roll into 2 inch balls.

Heat the avocado oil in a small frying pan over medium heat, add the meatballs in batches without crowding them, and cook for 2-3 minutes on each side until seared.

In a large pot, add the olive oil, sliced onion and chopped zucchini and cook over medium heat for 5 minutes, seasoning with a pinch of salt.

Add the garlic and 1 teaspoon paprika to the pot, then pour in the bone broth and bring to a simmer.

Blend the sauce with an immersion blender and add another ½ teaspoon paprika and another pinch of salt.

In a small bowl, whisk together the cornstarch and water to make a slurry.

While whisking the sauce, slowly pour in the slurry, stirring until completely incorporated.

Add the meatballs to the sauce and cook, covered, for 30 minutes, until ready to serve.

Serve with rice and spoon sauce over everything.