BBQ-Glazed Pork Meatballs

• In a medium bowl, combine the pork mince, fine breadcrumbs (see ingredients), All-American spice blend and egg. • Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. • In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

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, 10-15 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 and cover to keep warm.

• Drain the potato and return to the saucepan. • Add the butter, milk and salt, then mash until smooth. • Stir through shredded Cheddar cheese. 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 (see ingredients) 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.