Method

Combine the lamb mince, cumin, Italian herbs, salt, pepper, parmesan cheese, onion, and garlic together. Stir in egg and breadcrumbs until just combined. Do not overmix. Using wet hands, form into round 1.5cm meatballs. Then, place in the fridge.

After 10 to 15 minutes, remove meatballs from the fridge. Heat olive oil in a pan over mediumheat. Add the meatballs and cook for 8-10 minutes, browning on all sides.

For the tomato sauce, heat olive oil in a pan on medium-high heat. Add onion and cook until softened. Add chopped tomatoes and quarter a cup of water and stir well. Then add cumin, Parmesan cheese and season with Italian herbs, salt and pepper. Bring to a boil and simmer gently until sauce thickens about 20 minutes.

To make the Zucchini noodles or zoodles, spiralize zucchini using a spiralizer or vegetable peeler into zoodles. To cook, add zucchini to a pan over medium-high heat. Sauté for 1 to 2 minutes or slightly softened but still tender. Do not overcook. Season with salt, pepper, and Italian herbs.

Transfer to a plate and spoon sauce and meatballs over zucchini noodles. Sprinkle with freshly chopped parsley and Parmesan cheese.