Pulse the shallots and garlic in a mini chopper or finely mince by hand.
Heat 1 tbsp of olive oil in a large pot and sweat the shallots and garlic for a couple of minutes. Add the sugar and bay leaf.
Pulse the tomatoes in a the mini chopper then add to the pot together with the wine/water. Stir then simmer for about 15 minutes while the meatballs are baking. Taste and season with salt and pepper.
Preheat the oven to 180C | 350F. Lightly oil a large heavy tray so it doesn't stick.
Pulse the shallots, garlic and herbs in a mini chopper until finely minced. Alternatively, finely chop everything by hand.
Put all the ingredients in a large bowl and thoroughly mix together with your hands.
Form small meatballs, about the size of a walnut, with wet hands and place on the tray slightly spaced apart.
Bake for about 15 minutes then add to the sauce for a further 10-15 minutes.
Use your spiralizer or a julienne peeler to create the courgetti then put in a large bowl with a pinch of salt. Toss then set aside. The salt will soften the courgette and it will release some water. You may want to drain it before serving if it appears too moist.
Divide on plates and top with the meatballs. Scatter a few capers on top and sprinkle with a little grated Parmesan and some thyme leaves.
Notes
You can use lean pork mince or even beef to make the meatballs and can fry instead of baking them.