I love meatballs more than almost anything in the world. It's hard to beat a bowl of them served with spaghetti, but for this version I thought I'd make a healthier dish (with lower carbs) by substituting spaghetti for ribbons of courgette.This dish works really well - in fact, these are the best meatballs I've made - and we'll certainly be having it again soon.Makes more meatballs than you need for 2, or freeze the remainder once cooked.For the meatballs:1 pack of beef mince1 egg1 small jar of 'Sofrito' (or make your own by sweating a chopped carrot with chopped celery, chopped onion and salt)Large handful of dried breadcrumbs2 sprigs of chopped rosemarySeason well, mix well, form into balls and refrigerate for 30 mins.Fry in batches and set aside.For the sauce:Sauté an onion with some garlic in olive oil and as many hot chillies as you fancy. (I used four). Season, then add a tin of tomatoes and some oregano. Add a pinch of sugar and simmer for 20 mins or until thickened.Add the meatballs and heat through.For the courgette:Thinly slice the courgette lengthwise into spaghetti strips. Blanch for 20 secs in boiling water, then briefly sauté in chopped garlic.Season well and serve with meatballs and sauce, sprinkled with parmesan to taste.