Buffalo Meatball & Sriracha Subs

• Meanwhile, thinly slice brown onion. Halve snacking tomatoes. Roughly chop cucumber and coriander. • In a medium bowl, combine beef mince, fine breadcrumbs, the egg and All-American spice blend. • Using damp hands, take a heaped spoonful of mixture and shape into a small meatballs (4-5 meatballs per person).

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, tossing occasionally, until tender, 4-5 minutes. • Remove pan from the heat and add BBQ sauce and a splash of water, tossing to coat. Transfer to a bowl, season and set aside.

• Wash out frying pan and return to medium-high heat with a generous drizzle of olive oil. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from the heat and add onion glaze, turning meatballs to coat.

• While the meatballs are cooking, slice hot dog buns in half lengthways, 3/4 of the way through. • Place buns on an oven wire rack and bake, for 2-3 minutes or until heated through. • Meanwhile, in a medium bowl, combine tomato, cucumber, coriander, a drizzle of white wine vinegar and olive oil. Season.