Beetroot Relish-Glazed Beef Meatballs

• Meanwhile, finely chop garlic and chives. Cut tomato into wedges. Roughly chop cucumber.

• In a medium bowl, combine beef mince, chicken-style stock powder (see ingredients), fine breadcrumbs, the egg, herb & mushroom seasoning, garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of 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!

• In a large frying pan, heat a generous 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). • Remove the pan from heat, then add beetroot relish and toss meatballs to coat.

TIP: Add a splash of water if the glaze looks too thick.

• While the meatballs are cooking, combine tomato, cucumber, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. • Season with salt and pepper, then toss to combine.