In a large mixing bowl, add all the ingredients for meatball, and mix until combined.
Shape meatballs into golf ball size and set aside.
In a pan over medium heat, add olive oil.
Then saute onion until translucent and soft.
Add garlic to cook for 30 seconds.
Pour in tomato puree, diced tomatoes, basil, oregano, parsley, thyme, and carob.
Season with salt and black pepper.
Bring to a simmer then drop meatballs into pan.
Bring back up to a boil, cover and reduce heat to medium low.
Cook 15 - 20 minutes until meatballs are completely cooked through, stirring once or twice.
Serve over spiralised zucchini, garnish with chopped Italian parsley.