Dinner - BBQ & Chipotle Meatballs with Garlic Rice

Meanwhile, roughly chop tomato and cucumber. Slice lime into wedges. Thinly slice long green chilli (if using). Drain the sweetcorn. Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl, then add tomato. Toss to combine and set aside.

TIP: Cover the pan with a lid if the kernels are "popping" out.

In a medium bowl, combine beef mince, barbecue seasoning, fine breadcrumbs, the eggs and a pinch of salt. Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

Return the frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Reserve two portions of meatballs for the kids' dinner and set aside. To the remaining meatballs in the pan, add mild chipotle sauce and a squeeze of lime juice. Turn meatballs to coat.

Reserve two portions of corn salsa for the kids' dinner. To the remaining corn salsa, add cucumber, a drizzle of white wine vinegar and olive oil. Season and toss to combine. Divide garlic rice and charred corn salsa between bowls. Top with BBQ and chipotle meatballs and spoon over any remaining sauce. Tear over coriander and garnish with chilli to serve. Enjoy!

Little cooks: Kids can help tear over the herbs. Serve with coconut sweet chilli mayonnaise and any remaining lime wedges.