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Add the chicken mince, 1 tbsp dried oregano and breadcrumbs to a mixing bowl. Season with salt and pepper.
Use your hands to combine all of the ingredients until the breadcrumbs are no longer visible.
Divide the chicken into around 22-24 evenly sized meatballs. Rolling them firmly in the palms of your hand.
Heat a good glug of oil in a large, non-stick soup pan. Add the meatballs and fry on a medium heat for 5-7 minutes, turning regularly until browned all over. Set them aside (they may not be cooked through yet).
Drizzle a little more oil in the pan. Add the celery, onion and carrot. Fry on a medium heat for 5 minutes, stirring occasionally.
Add the garlic to the pan and fry for 2 minutes.
Stir in the stock, single cream, sun-dried tomatoes, and fresh thyme. Return the meatballs to the pan and bring to the boil. Simmer for 5 minutes, until the carrot is soft and the meatballs are cooked through.
Add the parmesan, spinach and parsley. Season with salt and pepper and give it a really good stir. Gently heat through and serve.