Before you begin, grate the zucchini and remove excess liquid. Using a food processor with a fine shred blade, shred the zucchini. Next, place the zucchini in a fine mesh strainer, and place it in the sink to let it rest for 10-15 minutes. Using paper towels, press the zucchini to remove the liquid. It might take 2-3 times but get as much liquid as you can out. Preheat oven to 400°F. In a large mixing bowl add ground beef, sausage, zucchini, onion, crushed pork rinds, milk, parmesan cheese, salt, pepper, Italian seasoning, Worcestershire sauce, and eggs. Using your hands mix the ingredients all together. The mixture will be moist but not too wet or sticky. Roll mixture into balls and place on a baking sheet or in a glass Pyrex baking dish. Place in the oven and bake for 25-30 minutes, until lightly golden. Do not overbake or the meatballs will dry out. While the meatballs are cooking start the sauce.