Hoisin Beef Meatball Tacos

• In a second medium bowl, combine garlic, beef mince, lemon pepper seasoning, the egg and fine breadcrumbs (see ingredients). Season. • Using damp hands, shape heaped spoonfuls of the mixture into meatballs (4-5 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine and roll the meatball mixture! Make sure to wash your hands well afterwards.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes.

• Meanwhile, combine hoisin sauce, the water and the rice wine vinegar (for the glaze) in a small bowl. • When the meatballs are ready, add hoisin glaze mixture to the pan. Cook, turning meatballs to coat, until slightly reduced, 1 minute. Transfer the meatballs to a chopping board and slice in half.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. Set aside. • To the bowl with the dressing, add cucumber and slaw mix. Toss to combine.

Little cooks: Lend a hand by tossing the slaw to combine.