Place the minced steak, egg, breadcrumbs, onion, garlic and parsley in a large bowl. Mix well and divide into 16 balls, roughly 40g each.

Heat oil in a large ovenproof pan over medium-high heat and brown the meatballs for 5 minutes. Transfer to a plate.

Add chopped onion, carrot, leek, garlic and paprika to the pan and cook for 5 minutes until soft. Stir in stock, chopped tomatoes and passata. Boil for a few minutes until the sauce thickens.

Remove from the heat, stir in spinach and return the meatballs to the pan. Sprinkle with cheese and bake for 20 – 25 minutes until golden and bubbling.

Serve with green salad and crusty bread.