Place chicken mince, zucchini, egg, crumbs, onion, parsley, cheese and nutmeg in a large bowl and finely grate in the rind of half a lemon. Season to taste then knead with your hands until mix is sticky. For best results – refrigerate for 30 minutes to firm up before rolling.

Preheat the oven to 200C. Take a heaped tablespoon of the chicken mixture and flatten into a pattie in your hand, top with a baby bocconcini ball and wrap the meat mixture around the cheese to enclose. The mixture should yield around 16 meatballs.

Scatter sweet potatoes across the bottom of a baking paper lined roasting dish. Slice the lemon and add to the tray with smoked paprika, oil, salt and pepper and toss to coat the potatoes. Arrange meatballs over the potatoes and spray lightly with olive oil. Bake for 40-45 minutes, or until sweet potatoes are tender and meatballs are golden brown. If the meatballs are browning too much before the potatoes are soft, cover the tray with foil.

When it’s ready, scatter any leftover baby bocconcini across the dish and place it back in the oven for a minute to melt slightly. Sprinkle with parsley to serve.