Placer beef, onion, oregano, grated zucchini, carrot and egg in a large bowl and using hands, mix well and form into small sized balls.
Heat a large non stick frypan and cook meatballs in batrches, over medium heat, until browned and cooked through.
Add tomato sauce a bring to the boil, reduce heat, cover with alid or foil and simmer for 20 minutes and then add broccoli florets for last 2 minutes of cooking.
Meanwhile cook spaghetti until tender and drain and toss together with meatballs and serve with parmesan cheese.
LEFT OVERS - Meatball Salad (serves 2 preperation time 10 minutes) - make the salad by combining lettuce leaves, halved cherry tomatoes, blanched broccoli florets, diced lebanese cucumber and crumbled feta cheese and drizzle with 2 tablespoons olive oil and 1 tablespoon vinigar. Place leftover meatballs on top of salad and serve. ALTERNATIVELY - serve meatballs with batons of cut/raw vegetables such as capsicum, cherry tomatoes, carrot and celery.