Chicken Meatballs with Sicilian Herbs & Broccoli

Melt a knob of butter in a frying pan over medium-high heat. Fry the meatballs for 3 - 4 minutes until evenly browned. Turn down the heat and cover with the lid, then fry for 6 - 7 minutes or until done.

Slice the onion into thin half rings. Boil plenty of salted water in a pot or saucepan. Cut the head of the broccoli into florets and dice the stem, then boil for 5 - 7 minutes, covered. In the meantime, finely chop the sundried tomatoes. Drain the broccoli, then return it to the pan and stir in the sundried tomatoes. Season to taste with salt and pepper.

Discard the rosemary stems and finely chop the leaves. Take the meatballs out of the pan and set aside. Reheat the same pan over medium-high heat and fry the rosemary with the onion for 2 - 3 minutes. Add the strawberry sauce, balsamic vinegar and the water (see pantry for amount). Mix well and allow to reduce for 2 minutes, then turn off the heat. Shortly before serving, stir in a knob of butter and season to taste with salt and pepper.

Mash the potatoes with the Sicilian herbs, the mustard and a splash of milk. Add a splash of the reserved cooking liquid as necessary if the mash is too dry, then season to taste with salt and pepper.