Need a Quick Nourishing Snack, or a Quick Dinner Finger-Food? Here's Shredded Vegetable Meatballs

From Daily Bites.

Shredded Vegetable Meatballs
1 pound ground turkey breast
1 small zucchini, shredded on the large holes of a box grater (about 1/2 cup)
1 medium carrot, peeled and shredded on the large holes of a box grater (about 1/2 cup)
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon extra-virgin olive oil
1 teaspoon poultry seasoning
1/2 teaspoon granulated garlic powder
1/2 teaspoon sea salt

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. In a mixing bowl, combine all ingredients. Use your hands to work the mixture into a cohesive mass. Form into 12 meatballs of even size. Place on baking sheet. Bake meatballs for 23-25 minutes until cooked through but still juicy.

I believe these would make for a dandy after-school snack for kids. Personally, I'd like to see something like these offered in school cafeterias.

Time-saving tips: You can buy ground turkey in bulk and subdivide it into 1-lb. zippy bags (or whatever your family's size needs dictate--just remember to use 1 c. veggies for every lb. of ground meat), and you can also pre-shred and mix bulk quantities of veggies and bag them for the freezer too (in 1 c. portions). Then it becomes only a matter of grabbing, defrosting, and mixing the appropriate amounts of meat, shredded veggies, adding the spices and oil, and baking. Not as fast as picking up an apple and eating it, but it's quicker than the average dinner preparation.

My question: why not an egg for binder? Do the veggies act as a binder here? I'm going to try it myself and see if this is so.