• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine pork mince, Aussie spice blend,fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). • Transfer meatballs to a medium baking dish. Drizzle with olive oil and turn to coat. Bake until browned, 15-20 minutes. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

• While the meatballs are baking, slice bake-at-home ciabatta in half lengthways. • In a heatproof bowl, combine half the butter and half the garlic paste. Microwave in 10 second bursts or until melted. Season with salt. Brush garlic butter over the cut sides of the ciabatta. • Remove meatballs from oven, then add passata, chicken-style stock powder (see ingredients), the brown sugar and remaining garlic paste and butter. Turn meatballs to coat, then bake until sauce is slightly thickened, a further 8-10 minutes. • Meanwhile, place ciabatta directly on an oven rack and bake until golden, 6-7 minutes.

• While the meatballs are in the oven, halve snacking tomatoes. • Grate carrot. • In a second medium bowl, combine deluxe salad leaves, snacking tomatoes, carrot and a drizzle of vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salad!

• Divide oven baked pork meatballs and cherry tomato salad between bowls. • Top meatballs with Parmesan cheese. Serve with toasted ciabatta. Enjoy!