BBQ-Style Beef Meatballs

In a medium bowl, combine the beef mince, fine breadcrumbs (see ingredients list), All-American spice blend and egg. Take a heaped spoonful of mixture and, using damp hands, shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get 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! Transfer the meatballs to a plate.

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. Transfer the beans to a bowl, drizzle with 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 salt and mash with a potato masher or fork until smooth. Stir through the shredded Cheddar cheese, baby spinach leaves and chives until the spinach has wilted. TIP: For the low-calorie option, omit the Cheddar cheese. Cover the mash and set aside.

Return the frying pan to a low heat. Add the plain flour and cook, stirring constantly, until browned, 1 minute. Add the water, BBQ sauce, Dijon mustard and crumble in the chicken stock (1/2 cube for 2 people / 1 cube 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.