Buffalo Meatball Sub

In a medium bowl, combine the beef mince, fine breadcrumbs, egg and barbecue seasoning. Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the meatballs, 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 the onion and cook until tender. Remove the pan from the heat, then add the BBQ sauce, sriracha and a drizzle of water. Turn the meatballs to coat.

While the meatballs are cooking, place the corn chips on a lined oven tray. Sprinkle over the bacon, corn and shredded Cheddar cheese. Bake the nachos until the cheese is melted, 5-8 minutes. Meanwhile, place the ciabatta directly on a wire oven rack and bake until heated through, 5 minutes.

In a medium bowl, combine the tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.