American BBQ Beef Meatballs

While the fries are baking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.

In a medium bowl, combine the beef mince, eggs, fine breadcrumbs (see ingredients), All-American spice blend (see ingredients) and a generous pinch of salt. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. The mixture should make around 4-5 meatballs per person.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).Remove the pan from the heat and drain away the fat. Add the BBQ sauce and water and toss with the meatballs until well coated and heated through, 30 seconds.

While the meatballs are cooking, slice the cherry tomatoes in half. Add the tomatoes and mixed salad leaves to the bowl with the corn and season with salt and pepper. Add the white wine vinegar and a drizzle of olive oil and toss to combine.