Start by making mashed potatoes. Peel and slice the potatoes into smaller pieces, then place them in a large pot and cover with cold water. Add a teaspoon of salt.

Bring to the boil and cook for 15–20 minutes or until the potatoes are tender when pierced with a fork.

Drain thoroughly and return to the warm pot. Add 4 tablespoons of butter and mash until smooth. Season to taste with salt and black pepper. Cover and keep warm.

While the potatoes are cooking, place 1 lb (450 g) of ground beef and Italian sausage in a large bowl. Add ½ cup (30g) of panko breadcrumbs, ¾ cup (75g) of finely grated Parmesan cheese and 2 large eggs.

Grate 2 small shallots. Mince or grate 3 garlic cloves. Crush 1 teaspoon of fennel seeds slightly. Add the shallots, garlic and fennel seeds to the mixture.

Season with ½ teaspoon of Calabrian chili pepper, 1 teaspoon of Worcestershire sauce, 1 teaspoon of kosher salt and ½ teaspoon of black pepper.

Mix gently with a spoon or your hands until just combined.

Shape the mixture into 25-27 meatballs, each about the size of a golf ball.

Warm a large, deep frying pan over a medium-high heat and melt 1 tablespoon of butter.

Working in batches if needed, brown the meatballs on all sides for about 6–8 minutes. They do not need to be fully cooked through.

Transfer the precooked meatballs to a plate.

Reduce the heat to medium, then melt 2 tablespoons of butter in the same skillet.

Add 2 jars of marinara sauce, ½ teaspoon of Calabrian chili pepper, 2 teaspoons of honey and 1 teaspoon balsamic vinegar.

Stir well and bring to a gentle simmer.

Return the meatballs and any accumulated juices to the skillet.

Cover partially and simmer gently for 15 minutes or until the meatballs are tender and cooked through.

Sprinkle 1 cup (110 g) of shredded Fontina and ½ cup (55 g) of shredded mozzarella evenly over the meatballs.

Broil for 2–4 minutes, just until the cheese has melted and turned golden brown.

Spoon the warm mashed potatoes onto plates and top with the cheesy meatballs and plenty of sauce. Finish with fresh basil, extra Parmesan, and a pinch of red pepper flakes if you like, and enjoy!