• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (no need to peel). 
• Pop the potatoes onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer (leaving room for the meatballs).

• In a large bowl, mix together the beef mince, breadcrumbs, mustard, Worcester sauce, salt, and pepper.
• Use your hands to form 10 meatballs (double for 4p). IMPORTANT: Wash your hands and equipment after handling raw meat.

• When the oven is hot, roast the potatoes and beef meatballs in the oven for 15 mins.

TIP: Use two baking trays if necessary.

• After 15 mins of roasting, remove the meatballs from the oven (leaving the potatoes to cook).
• Add the meatballs to an oven dish.
• Stir in the spinach, chopped tomatoes, salt and pepper. 
• Roughly tear the mozzarella and spread it on top.

• Return the meatballs to the oven.
• Bake for another 10-15 mins until the mozzarella has melted and the spinach has wilted. IMPORTANT: The mince is cooked when no longer pink in the middle.

• Divide the meatballs between plates.
• Serve with the crispy potatoes alongside.