Chicken meatballs in zesty red sauce with mashed potatoes

Serves 4

1 kg ground chicken
3 tbsp olive oil
2 eggs
50g dry breadcrumbs
2 shots club soda
6 sprigs fresh thyme, finely chopped
For the red wine sauce:
500g chopped tomatoes
300g canned, chopped tomatoes
1 onion finely chopped
1 clove garlic finely chopped
4 tbsp olive oil
100g red wine
1 tbsp tomato puree
1 tbsp sweet paprika
1 tbsp sweet boukovo flakes
1 tbsp smoked paprika
For the mashed potatoes:
500g potatoes peeled
40g butter
100 ml milk or fresh cream
Salt
Freshly ground pepper

Cube the potatoes evenly. Add to a large pot filled with cold water and place on the stove. Turn heat to high. Add salt. Bring to a boil. Lower heat and simmer for about 30 min. To check that the potato cubes are done, insert the tip of a small knife into the potato flesh. Turn heat off. Transfer potato cubes in a colander. Drain all water from the pot. Let potatoes rest for 5 min until the moisture collected from the cooking has evaporated.
Transfer potato cubes back to the pot. Add the butter and some of the milk. With a potato masher begin pressing down on the potatoes gradually adding the rest of the milk.
Your mashed potatoes are ready when the mixture is completely smooth. Taste to see if it needs more salt. Add freshly ground pepper.
In a large, stainless steel bowl, mix the ground chicken, olive oil, eggs, dried breadcrumbs, club soda, fresh thyme, salt, and freshly ground pepper.
Knead well. Shape into small, round chicken meatballs. Refrigerate meatballs for about 30 min.