Don't tell Nonna, but we're switching up the Italian classic with Aussie-made and sustainable kangaroo meatballs. We're also minimising the fuss of cooking meatballs with our easy baked method, no browning in a pan required. Just add the sauce to the meatballs and keep baking for tender bites tossed with spaghetti.
Preheat oven to 220°C fan-forced. Pick thyme leaves from their stems. Place mince, breadcrumbs, egg, ½ tablespoon thyme leaves, ½ teaspoon sea salt flakes and pepper in a bowl and, using clean hands, mix to combine. Roll into 8 meatballs.
Arrange meatballs in a single layer on a large baking tray lined with baking paper. Drizzle evenly with 20ml (1 tablespoon) olive oil. Bake for 10 minutes or until browned. While meatballs are cooking, continue with step 3.
Finely chop onion and crush garlic. Add remaining olive oil to a frypan over medium heat. Add onion, garlic and remaining thyme leaves and cook for 4 minutes or until tender. Dissolve stock cube in 250ml (1 cup) hot water and add to pan with cherry tomatoes. Season to taste and simmer, crushing tomatoes with a wooden spoon, for 5 minutes or until slightly thickened and reduced.
Pour tomato sauce over meatballs and turn in sauce to coat well. Bake for a further 10 minutes or until meatballs are cooked through. While meatballs are cooking, continue with step 5.
Cook pasta in a saucepan of salted, boiling water for 11 minutes or until al dente. Drain and return pasta to pan, reserving 60ml (¼ cup) pasta cooking water.
Coarsely grate zucchini, add to pasta and toss until wilted. Add meatballs and sauce to pasta and toss to coat. Add reserved pasta water and stir to coat pasta in sauce and disperse meatballs. Divide between bowls and top with parmesan to serve.