Ingredients

· 250 g lean beef mince

· 1 onion

· 1 teaspoon dried mixed herbs

· Cooking oil spray

· 1 garlic clove

· 1 can chopped tomatoes

· 2 tablespoons basil leaves

· 2 courgettes

· Salt and black pepper

Method

Place beef, half the onion, half mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into small balls. Spray a frying pan with a little oil and cook the meatballs for five minutes, turning occasionally until browned on all sides. Transfer to a plate. For the sauce, put the remaining onion in a pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. Stir in the tomatoes, the remaining herbs, shredded basil and water. Bring to boil, stirring. Return the meatballs to the pan, reduce the heat and cook for 20 minutes, stirring occasionally until the meatballs are cooked throughout. Meanwhile, half-fill a pan with water and bring to boil. Use a peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain. Divide the courgette between plates and top with the meatballs and sauce. Garnish with basil leaves.