If cooking straight away, pop the oven on to warm up (190°C, Gas Mark 5).

Take the sundried/blush tomatoes and peppers and dice them finely. Put into a large bowl with the mince. Add the herbs, and a little salt and pepper.

Smoosh the mince in your hands until all the ingredients are combined, and then ball into meatballs - aim for about 20 meatballs in total (so around 25grams ish per ball. Over or under a little doesn't matter).

You can then refrigerate these for later, or if you're cooking straight away, pop them onto a tray, and into the oven for around 15-20 minutes.

Heat some oil in a deep frying pan.

Dice the spring onion/onion and pop into the pan to cook. Meantime, chop up the tomatoes.

Once the onions are translucent, add the garlic. Cook until just goldent, then add the tomatoes. Let them cook down until they're soft and juicy.

Add the water and your stockpot/cube and dissolve. When everything is combined and bubbly, turn the heat down a little and add the cream cheese. Stir until combined.

Your meatballs should now be lovely and brown, and cooked through. So take them out of the oven and add them to the sauce.

Finally, wilt in the spinach. It looks like loads, but it really isn't! Once they're wilted in, check your seasoning. Then you're ready to serve.

This works great with rice and more veggies, with pasta, or even with some mashed potatoes. whatever works for you.