Add all the meatball ingredients, except the olive oil, to a bowl and mix using your hands until just combined.

Heat the olive oil in a large, heavy-based pan over medium–high heat. Cook the meatballs for 3–4 minutes, turning regularly, until browned all over. Set aside on a plate.

Turn the heat down to medium–low, add the butter and, once melted, add the onion and garlic. Cook, stirring, for 1–2 minutes.

Stir the flour through for 30 seconds to create a paste. Slowly add the beef stock, Worcestershire sauce, and thyme. Bring to a simmer.

Return the meatballs to the pan and simmer, uncovered, for 6–8 minutes on low heat, or until the meatballs are cooked through and the gravy has thickened.

Heat the olive oil in a large frying pan over medium–high heat. Add the garlic and cook, stirring, for 30 seconds until fragrant.

Add the spinach and cook, stirring, for 1 minute or until wilted. Add the peas and cook, stirring, for a further 1 minute.

Turn the heat off and stir through the salt, pepper, and lemon juice.

Serve the meatballs, gravy, and sautéed spinach and peas on a bed of creamy mashed potatoes.