Double Spiced Pork Meatballs & Caramelised Onion

• While potatoes are roasting, thinly slice brown onion. • Halve snacking tomatoes. • Thinly slice cucumber. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar (for the onion), brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• In a large bowl, combine pork mince, fine breadcrumbs, the egg, Aussie spice blend and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs. Transfer to a plate. You should get 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.

• Wipe 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). Transfer to a plate and cover to keep warm.

• While the meatballs are cooking, in a large bowl, combine tomato, cucumber, mixed salad leaves and a drizzle of balsamic vinegar (for the salad). Little cooks: Take the lead by tossing the salad!