• 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 a pinch of chilli flakes (if using). Microwave in 10 second bursts or until melted. Season with salt. • Brush chilli butter over the cut sides of the ciabatta. • Remove meatballs from oven, then add passata, chicken-style stock powder(see ingredients), garlic paste, the brown sugar and remaining 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, roughly chop tomato. Grate carrot. • In a second medium bowl, combine mixed salad leaves, tomato, carrot and a drizzle of the vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salad!

• Divide oven baked pork meatballs and garden salad between bowls. • Top meatballs with shaved Parmesan cheese. Serve with toasted chilli-butter ciabatta Enjoy!