Cheesy Meatball Stuffed Bun
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Prep Time
30 mins
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Cook Time
40 mins
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Additional Time
2 hrs
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Total Time
3 hrs 10 mins
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Servings
12 buns
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Calories
413 kcal
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Course
Baked Goods
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Cuisine
American
Cheesy Meatball Stuffed Bun
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This cheesy meatball Stuffed Bun recipe is everything you need in your life. It is cheesy, it's tasty, and so dang delicious!
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Ingredients
For the meatballs
- 450 g ground beef lean, 1 lb
- 1 onion large yellow, grated
- 2 garlic cloves, minced
- 2 tsp kosher salt
- 1/4 tsp black pepper ground
- 1 egg
- 6 tbsp mint fresh, chopped
- 1/2 cup breadcrumbs
For the buns
- 1 1/2 ticks butter unsalted, 3/4 cup
- 1 tbsp vegetable oil
- 4 /4 all-purpose flour cups
- 1/4 cup sugar
- 2 instant yeast rapid rise, packages
- 1 1/2 tsp kosher salt
- 1 1/2 cups milk whole
- 1 egg large, beaten to blend
- 1 - 1 1/2 cups mozzarella cheese shredded
Egg wash
- 1 egg
- 1 tsp milk whole
Topping
- 1 tbsp sesame seeds
- 1 tbsp hemp hearts
Garlic Butter
- 2 tbsp butter unsalted
- 1 tbsp garlic minced
- 1 tbsp parsley chopped, fresh
- sea salt flaky
For serving
- marinara sauce warmed
Instructions
For the meatballs
- Preheat the oven to 400F. Line a large baking sheet with parchment paper and set aside.
- Mix together ground beef, grated onion, minced garlic, salt, pepper, egg, chopped mint and breadcrumbs. Once combined, form into meatballs using about 1 tablespoon per meatball and place spaced apart on the baking sheet.
- Bake meatballs for 15 minutes and then turn to low broil for 5 minutes, watch carefully so they don't burn. Set meatballs aside.
For the buns
- In a medium skillet, melt the butter over medium heat. The butter will foam up and might spatter a bit. Continue cooking, stirring often, until the butter turns golden brown and the milk solids turn from yellow to chestnut red to brown, 4 to 5 minutes. Immediately transfer to a heat-proof bowl and let cool.
- Grease a large bowl with the vegetable oil.
- In a large bowl or the bowl of a stand mixer fitted with a dough hook, mix the flour, sugar, yeast, and salt. In a small saucepan, heat the milk until a thermometer registers 120°F - 125°F.
- Add the milk to the dry ingredients and stir until mixed. Add the egg and stir to mix well. Knead until a smooth dough forms, 5 to 10 minutes.
- Gradually mix in ½ cup of the cooled browned butter. The dough will separate a bit, but keep on mixing and it will come together. Knead until the dough is soft and completely combined. Transfer the dough to the greased bowl and turn to coat. Cover with a tea towel and set in a warm place until doubled in volume, about 1 hour.
- Meanwhile, butter a 9x13-inch baking pan with the reserved brown butter.
- Transfer the dough to a work surface. Press into an 8x10-inch rectangle. Using a sharp knife, cut the rectangle into 12 equal pieces.
- Working with 1 piece at a time, press into about a 3 ½-inch square or round. Sprinkle with 1 rounded tablespoonful of the shredded mozzarella cheese and place one cooled meatball in the middle. Pinch the edges firmly together, then turn over and roll into a ball. Place in the prepared baking dish. Repeat with the remaining dough - you’ll use 12 meatballs so whatever is leftover you can enjoy another time!
- Cover the rolls with a tea towel and set in a warm area until doubled in volume, 40 minutes to 1 hour.
- Preheat the oven to 350°F and place the oven rack in the bottom third of the oven. In a small bowl, make the egg wash by whisking the egg and milk together. Brush the egg wash generously over the tops and sides of the rolls. Mix together the hemp hearts and sesame seeds and sprinkle over the rolls.
- Bake the rolls on the rack in the bottom third of the oven until deep golden brown, about 15-20 minutes. Transfer the pan to a rack.
- Make the garlic butter by melting the butter with the minced garlic, once the butter is melted, cook for 1-2 minutes until the garlic is fragrant. Remove from the heat and stir in the parsley. Immediately brush over the buns and sprinkle with flaky sea salt.
- Let cool in the pan for 10 minutes. While the buns cool, warm the marinara sauce in a small pot over medium-low heat.After 10 minutes, serve the buns with the warm marinara sauce for dipping.
Notes
- Serve these cheesy meatball stuffed buns as a fun appetizer!
Or, make this into a main dish by serving with one of our delicious salads as a side -
Original Caesar Salad Dressing Recipe Maroulosalata aka my Mama's Salad Italian Chopped Salad
- Original Caesar Salad Dressing Recipe
- Maroulosalata aka my Mama's Salad
- Italian Chopped Salad
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
47g
(16%)
Protein
16.1g
(32%)
Fat
17.7g
(27%)
Saturated Fat
10.1g
(51%)
Polyunsaturated Fat
1.5g
(9%)
Monounsaturated Fat
5g
(25%)
Cholesterol
95.5mg
(32%)
Sodium
391.8mg
(16%)
Fiber
2g
(8%)
Sugar
6.5g
(13%)
Nutrition Facts
Serving: 12buns
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 16.1g | 32% |
| Fat | 17.7g | 27% |
| Saturated Fat | 10.1g | 51% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 95.5mg | 32% |
| Sodium | 391.8mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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