Step 1 Combine mince, carrot and zucchini in a large bowl. Season with ground black pepper. Roll tablespoons of mixture into balls.
Step 2 Place a large frying pan over medium-high heat and spray lightly with oil. Add meatballs in batches and cook for 2–3 minutes, until browned all over. Remove and set aside.
Step 3 Place a large saucepan over medium heat and spray with oil. Add onion and cook, stirring occasionally, for 5 minutes, or until softened. Add chilli flakes and tomato passata and stir to combine. Bring to the boil, then simmer for 5 minutes.
Step 4 Add meatballs into the saucepan, return to the boil, then reduce heat to low and simmer gently for 5–10 minutes, until meatballs are cooked through. Season with ground black pepper.
Step 5 Meanwhile, cook pasta in a large saucepan of water, according to packet instructions, adding peas in the last 3 minutes of cooking. Drain well. Serve meatballs with pasta and peas.