2) Add the ground beef and combine well. Using your hands or a scoop, roll the meat into 4cm to 5cm balls and place on a baking tray. Use a baking tray that has a lip on it, as the meatballs will create a lot of moisture.
3) Bake for approximately 20 minutes or until the balls are sizzling and brown on the outside but still nice and pink in the centre.
For the buns:
1) Add warm water and yeast to the mixing bowl of a stand mixer. Let the yeast work for approximately 10 minutes. Add the flour, salt and sugar and mix on low for approximately 10 minutes. Check the consistency and add more flour or water to create a sticky ball that is slightly moist to the touch.
2) Turn the mixer up a notch and mix until the dough is nice and soft. It should not stick to the bowl and should be able to be lifted out with ease.
3) On a cornmeal dusted work surface roll the dough into a flat round approximately 15cm wide. Brush with olive oil and sprinkle sesame seeds on top. Place the dough on a sheet pan.
4) Cut the round into 4 equal wedges, but do not separate. Bake in the oven until golden brown (approximately 10 minutes). Do not over-bake, as there is still 1 more bake to go.
For the sauce:
1) Place all the sauce ingredients in a large bowl and whisk well.
For The Albert:
1) Cut the buns in half, horizontally. Place the bun halves side by side on a baking sheet. Cut 5 or 6 meatballs in half and pile on the buns. Ladle approximately 225ml of sauce on top of the meatballs. Put as much of the grated mozzarella cheese on top as will stay and lightly sprinkle with oregano and basil.
2) Put the baking tray in the oven and bake until the cheese has melted and the edges of buns are nicely toasted.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.