For the meatballs: Place the mince into a bowl, crack the egg and add, sprinkle in the herbs, add a pinch of salt and freshly ground black pepper and mix together. Form the mince into balls of 4cm diameter. Heat a non stick frying pan with 1 tablespoon of olive oil then put in the meatballs, not too close to each other, and cook for 12-15 minutes or until golden brown, turning halfway through cooking time.
For the stew; Wash, peel and dice the onion and sweet potato. Wash the green beans and cut in half length ways. Heat a large non stick casserole pan, add the onion and cook on a medium heat until it begins to brown. Then stir in the flour, sweet potato and green beans, tomatoes, beef stock, paprika, a pinch of salt and black pepper. Bring to a boil, then simmer with the lid on for 15 minutes or until the potatoes are tender. Then add in the meatballs and simmer for a further 5 minutes. Stew done.