• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (peeling optional).
• Place in a pot. Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
• Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the parsley (stalks and all).

• In a large bowl, mix the breadcrumbs, half the garlic, (per 2P), 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
• Add the pork mince and half a sachet of dried Italian herbs (per 2P).
• Season with pepper and mix together by hand.
• Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing 'pork' with 'beef' where necessary.

• Pop the meatballs onto a lined baking tray.
• When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.

• Place a pan over medium-high heat with a drizzle of oil.
• Fry the onion and remaining garlic until slightly softened, 3-4 mins.
• Add the stock, passata, Worcester sauce, 1 tsp sugar (per 2P) and 50ml water (per 2P). Simmer until slightly thickened, 5-7 mins.
• Add the spinach and half the parsley.
• Stir through the meatballs, season to taste with salt and pepper, then stir through a knob of butter.

• Divide the creamy mashed potato between bowls.
• Top with pork meatballs and spinach sauce.
• Garnish with a sprinkling of the remaining parsley.