Ingredients

• 250g/9oz extra lean beef mince (5% fat or less)
• 1 small onion
• very finely chopped
• 1 tsp dried mixed herbs
• calorie controlled cooking oil spray
• 1 garlic clove
• crushed
• 227g/8oz can chopped tomatoes
• 2 heaped tbsp finely shredded fresh basil leaves
• plus extra to garnish
• 2 medium courgettes
• trimmed and deseeded
• sea salt and freshly ground black pepper

Directions

• Place the beef
• half the onion
• half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls.
• Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes
• turning occasionally until browned on all sides. Transfer to a plate.
• For the sauce
• put the remaining onion in the same pan and cook over a low heat for three minutes
• stirring. Add the garlic and cook for a few seconds.
• Stir in the tomatoes
• 300ml/10fl oz water
• the remaining mixed herbs and shredded basil. Bring to the boil
• stirring. Return the meatballs to the pan
• reduce the heat to a simmer and cook for 20 minutes
• stirring occasionally until the sauce is thick and the meatballs are cooked throughout.
• Meanwhile
• half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain.
• Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves.