1

Preheat oven to 180ºC or 160ºC fan-forced. Place mince, onion, garlic, zucchini, oregano, breadcrumbs and rind in a large bowl. Season with salt and freshly ground black pepper. Mix with your hands until well combined.

2

Using wet hands, roll tablespoons of mince mixture into balls. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the meatballs in batches until browned. Place on baking tray and drizzle with juice. Bake for 10 minutes or until cooked through.

3

Meanwhile, combine couscous and stock in a small saucepan. Bring to the boil, reduce heat and simmer, covered, for 10 minutes, stirring occasionally until tender. Remove from heat, stand then fluff up with a fork.

4

Sprinkle meatballs with sumac and serve with couscous and tomato passata. Garnish with fresh basil.