Place the mince in a mixing bowl and add the all the ingredients needed. Mix through well with your hands.
Use a little oil to rub on your hands, and roll your meatball in a ball, to fit in your palm.
In an oven-safe saucepan or casserole dish, heat the olive oil and brown the meatballs for a few minutes on each side. Remove the meatballs from the pan.
Add the onion, garlic and chili and saute for a few minutes.
Add the stock and tomato puree.
Replace the meatballs in the pot and arrange it in the sauce. Add thyme and finish off in a preheated oven at 180 degrees Celsius for 20 minutes.
For the mash, peel and chop the potatoes and boil in salted water until soft.
Add the butter, parmesan and milk and mash until smooth. Season with salt and black pepper.