BBQ-Style Beef Meatballs

In a medium bowl, combine the beef mince, fine breadcrumbs (see ingredients list), All-American spice blend and egg. Take 1 heaped spoonful of beef mixture and using damp hands, shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get around 4-5 meatballs per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 8-10 minutes.

TIP: Don't worry if the meatballs char a little, this adds to the flavour!

While the meatballs are cooking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 5 minutes of cook time, add the green beans to a colander and place on top of the saucepan. Cover with a lid and steam until tender. In the last 1 minute of potato cook time, add the baby spinach leaves to the colander with the green beans, cover with a lid and steam until wilted. Transfer the beans and spinach to a bowl, drizzle with a little olive oil, season with salt and pepper and cover to keep warm.

Drain the potato and return to the saucepan. Add the butter, milk and the salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Stir through the shredded Cheddar cheese. Cover with a lid and set aside.

Transfer the meatballs to a plate and return the frying pan to a low heat. Add the plain flour and cook, stirring into the beef fat until browned, 1 minute. Add the water, BBQ sauce, Dijon mustard (see ingredients list) and chicken stock (1/2 sachet for 2 people / 1 sachet for 4 people). Stir until well combined and simmer until thickened slightly, 2 minutes. Return the meatballs to the pan and toss to coat in the sauce.

TIP: Add a dash more water if the sauce gets too thick.