Mini focaccia sliders

In a large mixing bowl combine ground beef, seasoned breadcrumbs and egg. Mix with a fork until well combined and moist. Add paprika, salt and pepper, mix well.

Roll a handful of the mixture into a large ball (to fit in your palm) and place on a baking sheet or tray. Repeat until all of the meat mixture is used. Place the tray of meatballs into the fridge for 20 minutes to firm up.

Heat a large, wide frying-pan on medium heat with enough olive oil to coat the bottom of the pan.

Add the meatballs to the pan, in a single layer, without them touching. Allow the meatballs to brown on the first side in the oil, and then gently turn the meatballs to cook on the another side.

Some of the meatballs may stick, so use a flexible spatula or spoon to nudge the meatball from underneath. Repeat until all sides have been seared and browned, and have a well-formed crust on the outside of the meat.

If the pan is not wide enough to cook all of the meatballs at once, sear the meatballs in batches.