Delectables with Dan: DANTASTIC MEATBALLS

Today, we'll be playing with meat...balls of meet...my balls of meat.

Anyway, welcome back to another installment of Delectables with Dan! 

I'm going to be sharing my favourite recipe for meatballs and turning them

into amazingly flavourful sliders! 

<You can use this method with your own quantities of ingredients. I change the amounts every time I make it. >

You're going to start off with some plain bread crumbs (I used about 300g. Really, when I do this, I just eyeball it) and add your Italian seasonings. Three tablespoons of basil, three of oregano and two of garlic salt. Mix evenly throughout the the breadcrumbs. Next you'll want to add your minced beef to your seasoned breadcrumbs. Coat the meat evenly. With your mixture form about 3cm sized balls. You can chill them before hand, but I don't as I take the mince right out of the fridge before I start making them. :3 

Gorgeous aren't they?
*Gordon Ramsay Voice*

Coat the base of your pan with a thin layer of olive oil to sure they don't stick and to enhance the flavour.  Allow the oil to warm for about 5 minutes on medium heat before placing the meatballs evenly in. As they start to cook your kitchen will become a Heaven of aroma. No joke. If Heaven is a real place, I think it would smell like this. Be sure to turn your balls with tongues at even time intervals to ensure that they cook fully and evenly. (No want wants a raw ball now, do they?)

Look at them, browning up all gorgeous for Daddy?
Getting a bit carried away there...back to the recipe! 

I allowed mine to cook on medium heat for about 20 minutes until they had a nice deep brown colour to their appearance. Remove pan from cooktop and turn heat to low. Drain extra fat/oil out of pan so that when you add your tomato sauce and parmesan cheese it won't be laden with grease. Allow to simmer on low heat for 2 hours or so flavouring the sauce. You can put it with noodles, or serve it in grinders, which is what we'll be doing. 

You're going to want to use Italian bread, not that French shit. Not that I have anything against the French, I don't, well, maybe the smell of the Metro stations, but the bread just doesn't have the right texture for what I want to do with it. Before breadding your meat add a small amount of garlic butter to either side of the roll or sliced bread and lightly toast it. It just adds another layer of flavour to the sandwich. You can fit three meatballs on an average roll, top with some of the sauce then sprinkle with your favourite Italian cheeses. There ya have it. Dantastic Meatballs! I just was lazy in the end and stuck some regular crisps with it. But hell, go all out if you want to. 

All the things I used (except rolls)   I got from Aldi. You can shop here or visit your local.

https://www.aldi.co.uk/c/groceries

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