Pork Meatballs with Sweet Potato Ribbons

Preheat oven to 210°C. Place spinach in a heatproof bowl and cover with boiling water. Set aside for 2 minutes, then rinse under cold water. Drain and squeeze out as much excess water as possible. Chop spinach.

Place spinach in a bowl with the mince, breadcrumbs, barbecue sauce, mustard, salt and pepper, and cheese. Mix until combined. Roll spoonfuls of mixture into walnut-size balls. Place on a baking tray lined with baking paper. Bake meatballs for 15 minutes or until cooked through.

Meanwhile, cut the sweet potato into ribbons using a vegetable peeler. Scatter over a baking tray lined with baking paper and spray with olive oil spray. Cook for 10 minutes or until golden.

Serve meatballs on baked sweet potato ribbons.