Preheat oven to 200c.
In a bowl mix together the mince, oregano, breadcrumbs, egg, salt and pepper.
Roll the mince mixture into golf ball size balls
Add the olive oil to a large frying pan over medium heat. Place the meatballs in the pan and brown on each side. Turning after roughly 2-3 minutes on each side
Remove the meatballs from the pan and place in a large heatproof baking dish
In the previous pan, mix together the garlic, passata, tomato paste, basil and water. Let it simmer for 2 minutes before mixing in the baby spinach. Simmer for a further 2 minutes.
Add the sauce to the dish with the meatballs and top with cheese. Bake for 20 minutes
Meanwhile, spiralize the zucchini (or peel it into ribbons) and cook spaghetti according to packet instructions. After the spaghetti has cooked, don’t tip out the water.
In the pasta water, blanch the zoodles for 2 minutes and then mix it with the cooked pasta
Serve the zoodles and spaghetti with the meatballs and sauce.