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Add all the ingredients, except the olive oil, to a bowl and mix using your hands until just combined (try not to overmix as this can produce tough meatballs).
Heat the oil in a large, heavy-based pan over medium–high heat, Cook the meatballs for 3–4 minutes, turning regularly, until browned all over. Set aside on a plate. The meatballs will still be raw in the centre but will continue cooking in the gravy later.
Turn the heat down to medium–low, add the butter and, once melted, add the onion and garlic. Cook, stirring, for 1–2 minutes.
Stir the flour through for 30 seconds to create a paste. Slowly add the beef stock, Worcestershire sauce and thyme. Bring to a simmer.
Return the meatballs to the pan and simmer, uncovered, for 6–8 minutes on low heat, or until the meatballs are cooked through and the gravy has thickened.
Heat the oil in a large frying pan over medium–high heat. Add the garlic and cook, stirring, for 30 seconds until fragrant.
Add the spinach and cook, stirring, for 1 minute or until wilted. Add the peas and cook, stirring, for a further 1 minute.
Turn the heat off and stir through the salt, pepper and lemon juice.
Serve the meatballs, gravy and sauteed spinach and peas on a bed of creamy mashed potatoes. Sprinkle with thyme leaves and more cracked black pepper, if desired.