• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine beef mince, the egg, fine breadcrumbs, Aussie spice blend, Cheddar cheese and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

• Transfer meatballs to a large baking dish with a drizzle of olive oil, turning to coat. • Bake until browned, 15-20 minutes.

• Meanwhile, boil the kettle. Cut bake-at-home ciabatta into slices (4 per person). • Thinly slice pear into wedges. Pick thyme leaves. Finely chop garlic. • In a medium heatproof bowl, combine gravy granules, thyme and the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people), whisking, until smooth, 1 minute. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts or until melted. Season with salt and pepper.

• Brush garlic butter over cut sides of ciabatta slices. • Bake ciabatta on a wire rack until golden, 5-7 minutes. Little cooks: Take charge by brushing the garlic butter over the ciabatta!

• When meatballs have finished baking, remove from oven, drain oil, then and add gravy mixture to baking dish. • Turn meatballs to coat. TIP: For best results, drain the oil from the baking dish before adding the gravy.

• In a second medium bowl, combine pear, mixed salad leaves, a drizzle of the vinegar and olive oil. Season. • Divide cheesy beef meatballs, garlic dippers and pear salad between plates. • Spoon remaining herbed gravy from the baking dish over meatballs to serve. Enjoy!