Buffalo Meatball & Sriracha Sub Feast

• 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 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 heat, then add BBQ sauce and a 
splash of water, tossing to coat. Transfer to a bowl, 
season to taste with salt and pepper and set aside.  

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

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

Little cooks: Take the lead by tossing the salsa!