Buffalo Meatball & Jalapeño Subs

• While the tortilla chips are baking, in a medium bowl, combine beef mince, fine breadcrumbs, the egg and All-American spice blend. • Using damp hands, take heaped spoonfuls of mixture and shape into small meatballs. • Transfer to a plate and repeat with remaining mixture (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.

• Return frying pan to a medium-high heat with a drizzle of olive oil. • Add meatballs and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • In the last 5 minutes of cook time, add onion and cook, stirring, until tender. • Remove pan from heat and add BBQ sauce and a drizzle of water. Turn meatballs to coat.

• While the meatballs are cooking, place tortilla chips into a baking dish. • Sprinkle over bacon, corn and Cheddar cheese. Bake nachos in the oven until the cheese is melted, 5-8 minutes. • Meanwhile, slice hot dog buns in half lengthways, three quarters of the way through. • Place buns on an oven wire rack and bake for 2-3 minutes or until heated through.

• In a second medium bowl, combine tomato, cucumber, coriander, a drizzle of white wine vinegar and olive oil and season. • Divide meatballs between hot dog buns. Spoon over onion and sauce from the pan. • SPICY! The jalapenos are hot, use less if you're sensitive to heat. Top with pickled jalapenos (if using).