Marry Me Chicken Mince Meatballs With Mash

Boil a full kettle

Add your chicken mince to a large bowl with your ground paprika and your panko breadcrumbs

Add a generous pinch of salt and pepper and a drizzle of olive oil and give everything a good mix up until well combined

Divide and shape into meatballs (5 per person!) – these are your chicken meatballs

Peel your potatoes and chop them into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Heat a large, wide-based pan (preferably non-stick, with a matching lid) over a high heat with a drizzle of olive oil

Once hot, add the meatballs to the pan and cook for 2 min on each side or until lightly browned

Tip: Cooking for 3 or more? Use 2 pans!

Once browned, set aside on a plate, reserve the pan

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Wash your spinach and pat it dry with kitchen paper

Return the reserved pan to a medium-high heat

Once hot, add the sliced shallot and cook for 2-3 min or until starting to soften

Once slightly softened, the chopped garlic and your tomato paste with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1 min or until fragrant

Once fragrant, add your soft cheese and your chicken stock mix with 250ml [325ml] [425ml] boiled water and give everything a good mix up

Add the browned meatballs and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for an initial 10 min

After 10 min, add the spinach and cook for a further 3-4 min or until the spinach has wilted and the meatballs are cooked through (no pink meat!) – this is your marry me chicken meatballs

Return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and mash until smooth

Chop your basil finely, including the stalks