Pre-heat oven 350ºF

In a large bowl, mix all ingredients together by hand until well combined – for true donair texture, pulse the meat in a food processor, in small batches, until smooth. (P: I pulsed it in my food processor but I was able to do it in one batch. I have a pretty big food processor!)

Roll into small balls and bake on parchment lined baking sheet 22-24 minutes – remove from oven and set aside until ready to serve. (P: mine were done after 15 minutes using convection setting, so I'd suggest checking them a bit early. I also kept them in the fridge after cooking and used them the next day.)

When ready to serve, cook meatballs in a hot skillet over medium heat until browned and slightly crispy.

Slice red onion as thin as you can – place into a small dish and cover with red wine vinegar – set aside. (P: did this one day in advance.)

Heat a small skillet over medium to high heat (P: I added a little oil to the pan)– once hot, add pre-baked donair meatballs and cook until browned and slightly crisped on the outside – reduce heat to minimum to keep warm.

Tear or cut the sourdough bread into bite-sized pieces – place bread pieces in a large bowl with torn fresh mozzarella, sliced sundried tomatoes, slices of pickled red onion and warm crisped donair meatballs – drizzle with sweet creamy garlic dressing and toss to coat – add more dressing to taste if desired – serve garnished with a sprinkle of kosher salt and fresh basil leaves. (P: I did not find that it needed any extra salt on top, and be generous with the basil!)