Ingredients

• 200g smoky bacon rashers, rind removed, chopped
• 300g beef mince
• 60ml (1/4 cup) tomato sauce
• 2 teaspoons ground allspice
• 1 tablespoon olive oil
• 200g pkt plain round corn chips
• 80g (1 cup) coarsely grated cheddar
• 1 small red onion, finely chopped
• 2 tomatoes, finely chopped
• Shredded iceberg lettuce, to serve
• Fresh coriander leaves, to serve
• Chipotle barbecue sauce, to serve
• Kewpie Mayonnaise, to serve

Pineapple and chilli salsa

• 100g (1 ⁄2 cup) caster sugar
• 2 tablespoons cider vinegar
• 439g can pineapple chunks, drained
• 1 long fresh red chilli, deseeded, finely chopped

Quick pickled cucumber

• 2 tablespoons white wine vinegar
• 1 tablespoon caster sugar
• 1⁄2 teaspoon salt
• 2 small Lebanese cucumbers, thinly sliced

Method

• Step 1 To make the salsa, place sugar, cider, pineapple and chilli in a small saucepan. Stir over low heat for 3 minutes or until the sugar dissolves. Increase the heat to medium. Simmer for 10-15 minutes or until the mixture thickens and becomes syrupy. Transfer to a bowl. Set aside to cool.

• Step 2 Process the bacon in a food processor until finely minced. Transfer to a bowl. Add mince, tomato sauce and allspice. Season. Use wet hands to roll 2 teaspoonfuls of the mixture into a ball. Place on a tray. Repeat with remaining mixture to make 30 balls.
• Step 3 Heat oil in a large frying pan over medium heat. Cook meatballs, in 2 batches, turning, for 5 minutes or until browned all over.
• Step 4 Meanwhile, for the pickled cucumber, whisk the vinegar, sugar and salt in a bowl. Add the cucumber. Toss to combine. Set aside for 8 minutes to pickle. Drain.
• Step 5 Preheat oven to 180C/160C fan forced. Place corn chips in a large baking dish. Top with meatballs, cheddar, onion and tomato. Bake for 20 minutes or until cheese melts. Sprinkle with lettuce and coriander. Drizzle with barbecue sauce and mayonnaise. Serve with pickled cucumber and salsa.