Cut the chicken breast with a knife as if making a tartare.
Add some garlic, marjoram, thyme. Shred everything together with a large knife and place in a bowl.
Finely grate the zucchini. Mix all ingredients together, mix well and form into meatballs.
Cook them in a little olive oil over medium heat for about 3-4 minutes on each side. The cooking time depends on the height of the meatballs. They must be cooked just right, if you leave them too long they will be dry.
At the last put peppercorns in a mortar, break them up and add them to the meatballs.