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 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, then add BBQ sauce and a splash of water, tossing to coat. Transfer to a bowl, season 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 the 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.