1 Combine the lean beef mince, breadcrumbs, zucchini and the peas in a bowl using your hands. Shape heaped teaspoons of the mixture into meatballs.
2 Heat 2 teaspoons of oil in a large, deep non-stick frying pan over high heat. Cook meatballs and chopped onion, stirring, for 2–3 minutes, or until meatballs are browned. Add garlic and basil stems (reserve leaves for later). Cook, stirring, for 1 minute.
3 Add tomatoes and ²/³ cup of water. Bring to the boil. Reduce heat to low; simmer, uncovered, for 10–12 minutes, or until the sauce thickens slightly.
4 Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions, until al dente. Drain. Add the pasta to meatballs and sauce; toss to coat. Garnish pasta with basil leaves and parmesan, and serve with rocket on the side.