Buffalo Meatball Sub

• While the tortilla chips are baking, in a medium bowl, combine beef mince, fine breadcrumbs, the egg and All-American spice blend. • Using damp hands, shape heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

• Return frying pan to a medium-high heat with a drizzle of olive oil. • Add meatballs and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • In the last 5 minutes of cook time, add onion and cook, stirring, until tender. • Remove pan from the heat and add BBQ sauce and a drizzle of water. Turn meatballs to coat.

• While the meatballs are cooking, place tortilla chips in a baking dish. • Sprinkle over bacon, corn and Cheddar cheese. Bake in the oven until the cheese is melted, 5-8 minutes. • Meanwhile, slice hot dog buns in half lengthways, three-quarters of the way through. • Place buns on an oven wire rack and bake for 2-3 minutes or until heated through.

• In a second medium bowl, combine tomato, cucumber, coriander and a drizzle of the white wine vinegar and olive oil. Season. • SPICY! The jalapeños are hot, use less if you're sensitive to heat. Divide meatballs between hot dog buns. Spoon over onion and sauce from the pan. Top with pickled jalapeños (if using).