Preheat oven to 200°C. Combine chicken mince with egg, garlic and paprika in a large bowl. Form into golf ball size meatballs and place on two lined baking trays. Bake in oven for about 40 minutes until golden.

While the meatballs are in the oven make the sauce. Heat olive oil in a large skillet and add onion. Cook until softened then add mushrooms and cook until browning. Add sun-dried tomatoes. Stir in plain flour until it dissolves in the oil and pan juices. Stir in milk until a thick and creamy sauce forms. Stir through the baby spinach leaves. Season to taste with salt and pepper. Add the meatballs to the pan and coat with the sauce.

Garnish with parsley or celery leaves. Serve with rice of your choice, pasta or polenta.