Buffalo Meatball Sub

• 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 a small meatball. • Transfer to a plate and repeat with remaining mixture to make around 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 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 the heat and add BBQ sauce and a drizzle of water. Turn meatballs to coat.

• While the meatballs are cooking, place corn chips (see ingredients) in a medium baking dish. • Sprinkle over bacon, corn and shredded cheddar cheese. Bake in the oven until the cheese is melted, 5-8 minutes. • Meanwhile, slice hot dog buns in half lengthways, 3/4 of the way through. • Place on an wire oven rack and bake until heated through, 2-3 minutes.

Little cooks: Take the lead and help assemble the nachos!

• In a second medium bowl, combine tomato, cucumber, coriander, a drizzle of white wine vinegar and olive oil. Season. • Divide the 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).