In a saucepan, bring all the ingredients to a boil and simmer until the plum falls apart and the sauce is syrupy, about 10 minutes. Set aside.
In a bowl, combine the meat, breadcrumbs, egg, and soy sauce.
With lightly oiled hands, shape each ball with about 22.5 ml (1 1/2 tablespoons) of the meat mixture (about 24 meatballs).
In a large skillet, brown the meatballs in the oil. Add the sauce and carrots. Cover and simmer for about 2 minutes or until the meatballs are cooked through. Add the zucchini, onion, and sauce and stir until well coated. Bring to a boil and cook, covered, for about 1 minute. Adjust the seasoning. Serve with steamed rice or mashed potatoes.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.