Double BBQ-Glazed Beef "Funny Face" Meatballs

• In a medium bowl, combine beef mince, fine breadcrumbs, All-American spice blend and the egg. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (5-6 per person). Transfer to a plate. • 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 (cook in batches if your pan is getting crowded). Transfer to a plate.

Little cooks: Join the fun by combining the meatball mixture! TIP: Don't worry if the meatballs char a little, this adds to the flavour!

• While the meatballs are cooking, cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 6-7 minutes of cook time, add baby broccoli to a colander or steamer basket and place on top of the saucepan. Cover with a lid and steam until tender. • Transfer baby broccoli to a medium bowl, then add the baby leaves. Drizzle with a little olive oil, season with salt and pepper. Toss to combine and cover to keep warm.

Little cooks: Take the lead by tossing the baby leaves!

• Drain the potato and return to the saucepan. Add the butter, milk and shredded Cheddar cheese to potato. Mash until smooth. Set aside.

Little cooks: Get those muscles working and help mash the potatoes!

• Return the frying pan to low heat. Add the water, BBQ sauce, dijon mustard and chicken-style stock powder (see ingredients). Stir until well combined and simmer until thickened slightly, 2-3 minutes. • Return the meatballs to the pan and toss to coat in the sauce.

TIP: Add a dash more water if the sauce gets too thick.