Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of olive oil. Fry the onion for 5 min until translucent. Add the garlic and fry for 2 min further. Transfer half of the onion and garlic to a large bowl, leave the rest in the pan.

Grate the Parmesan. Add the grated Parmesan (reserve a handful for garnish), the beef mince, panko bread crumbs, sour cream, eggs, salt and pepper to the bowl with half of the fried onion and garlic. With clean hands, knead the mixture for 3-5 min until tender and sticky. Divide into 6/9/12 pieces and shape each piece into a large meatball. 

Add the chopped tomatoes to the pan with the remaining fried onion and garlic. Bring to a simmer. Add the sugar, oregano, salt and pepper. Simmer for 5 min.

Drizzle a baking dish with olive oil. Place the meatballs into the dish. Pour the tomato sauce over the meatballs. Bake in the oven for 20 min.

Meanwhile, bring a pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min to 'al dente' or until cooked to your liking. While the spaghetti is boiling, slice the zucchini very thinly lengthwise. Then cut the slices into long ribbons. Add the zucchini ribbons to the boiling pasta for the last 30 sec, then drain.

Serve the baked meatballs and tomato sauce over the spaghetti and zoodles. Garnish with the fresh basil and the reserved grated Parmesan. Drizzle with good quality olive oil and finish with a grind of black pepper.