American BBQ Beef Meatballs

While the fries are baking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

In a medium bowl, combine the beef mince, egg, fine breadcrumbs (see ingredients list), All- American spice blend (see ingredients list) and a generous pinch of salt. Using damp hands, shape a heaped spoonful of the beef mixture into a small meatball. Transfer to a plate. Repeat with the remaining beef mixture (you should get about 4-5 meatballs per person).

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook until browned and cooked through, 8-10 minutes. Remove the pan from the heat. Add the BBQ sauce and a small splash of water and toss to coat the meatballs, 30 seconds.

While the meatballs are cooking, halve the cherry tomatoes. Add the tomatoes and mixed salad leaves to the bowl with the corn. Season to taste. Add the white wine vinegar and a drizzle of olive oil and toss to combine.