Cheesy Meatball Stuffed Buns

These Cheesy Meatball Stuffed Buns combine tender, flavorful meatballs with gooey mozzarella, all wrapped in soft, buttery buns. Perfect as an indulgent appetizer or a playful main dish with a side salad and warm marinara sauce.

Why You’ll Love This Recipe

• Savory and comforting: Rich ground beef meatballs wrapped in fluffy, golden-brown buns make every bite irresistible.

• Cheese pull guaranteed: Melted mozzarella inside adds a gooey, satisfying element.

• Multistep delight: From roasting meatballs to browning butter, this recipe is a culinary journey with impressive results.

• Perfect for sharing: Great for parties or cozy dinners—fun to serve and satisfying to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• 450 g (1 lb) lean ground beef

• 1 large yellow onion, grated

• 2 garlic cloves, minced

• 2 tsp kosher salt

• ¼ tsp ground black pepper

• 1 egg

• 6 tbsp fresh chopped mint

• ½ cup breadcrumbs

For the buns:

• 3⁄4 cup (1½ sticks) unsalted butter

• 1 tbsp vegetable oil (for greasing)

• 4¾ cups all-purpose flour

• ¼ cup sugar

• 2 packages rapid-rise (instant) yeast

• 1½ tsp kosher salt

• 1½ cups whole milk, warmed to 120–125 °F

• 1 large egg, beaten

• 1–1½ cups shredded mozzarella cheese

For the egg wash:

• 1 egg

• 1 tsp whole milk

For the topping:

• 1 tbsp sesame seeds

• 1 tbsp hemp hearts

For the garlic butter:

• 2 tbsp unsalted butter

• 1 tbsp minced garlic

• 1 tbsp chopped fresh parsley

• Pinch of flaky sea salt

For serving:

• Warmed marinara sauce

Directions

1. Make the meatballs

• Preheat oven to 400 °F. Line a baking sheet with parchment.

• Combine ground beef, grated onion, garlic, salt, pepper, egg, mint, and breadcrumbs. Form into meatballs (about 1 tbsp each).

• Bake meatballs for 15 minutes, then broil on low for 5 minutes until browned. Set aside to cool.

2. Brown the butter

• Melt butter in a skillet over medium. Stir until it turns chestnut brown (about 4–5 minutes). Transfer to a heat-proof bowl to cool.

3. Prepare the dough

• Grease a large bowl with vegetable oil. In a mixer bowl, mix flour, sugar, yeast, and salt.

• Heat milk to 120–125 °F and add to the dry ingredients. Stir, then mix in beaten egg. Knead until smooth (5–10 minutes).

• Gradually knead in ½ cup of the browned butter—dough may separate but will come back together. Knead until soft and cohesive.

• Place dough in greased bowl, turning to coat. Cover and let rise until doubled (about 1 hour).

4. Shape and fill buns

• Preheat the oven baking dish with reserved butter.

• Punch down dough and press into an 8×10-inch rectangle. Cut into 12 portions.

• Flatten a piece (3½-inch square or round), add a tablespoon of mozzarella and one meatball. Pinch edges closed, shape into a ball, and place in the prepared pan. Repeat for all buns.

5. Proof, top, and bake

• Cover buns and let rise until doubled (40 minutes to 1 hour).

• Preheat oven to 350 °F. Make egg wash by mixing the egg and milk, then brush over buns. Sprinkle evenly with sesame seeds and hemp hearts.

• Bake for 15–20 minutes or until golden brown.

6. Finish with garlic butter & serve

• Melt butter with garlic over low heat and cook until fragrant (1–2 minutes). Stir in parsley and brush generously over hot buns. Sprinkle with sea salt.

• Let rest in the pan for 10 minutes, then serve with warmed marinara for dipping.

Servings and timing

• Yield: 12 buns

• Prep time: 30 minutes (plus dough rising/resting)

• Cook time: 40 minutes

• Resting time: 2 hours

• Total time: Approximately 3 hours 10 minutes

• Calories: ~413 kcal per bun

Variations

• Cheese options: Substitute mozzarella with cheddar or provolone.

• Herb changes: Use chopped basil or oregano in place of mint.

• Mini versions: Make smaller buns to serve as party appetizers.

• Dairy-free variation: Use dairy-free butter, non-dairy milk, and vegan cheese.

Storage / reheating

• Store cooled buns in an airtight container at room temperature for up to 2 days.

• To reheat, wrap in foil and warm in the oven at 325 °F until heated through (~10 minutes).

FAQs

1. Can I use pre-cooked meatballs?

Yes—just skip baking and insert the cooked meatball into the dough before baking the buns.

2. Do I need a stand mixer?

No—a bowl and strong hands work fine. Knead until the dough is smooth and elastic.

3. Can I freeze these?

Yes—freeze after baking and cooling. Thaw, then warm in the oven for best texture.

4. Is hemp hearts necessary?

No—omit or replace with poppy seeds or omit topping entirely.

5. Can I make a vegetarian version?

Absolutely—substitute lentil or bean-based filling for the meatballs and use vegan cheese and butter.

6. Why brown the butter?

It adds a nutty, caramel richness to the dough that deepens flavor.

7. Why mint in the meatballs?

Mint adds a bright, refreshing contrast to the rich, cheesy meatballs—optional but recommended.

8. Can I prep ahead?

Yes—prepare meatballs and dough the night before. Assemble and bake when ready.

9. Can I make the buns without cheese?

Yes—skip the cheese for a minimal meatball-filled bun.

10. Best way to serve?

Cool slightly and serve warm with a bowl of marinara sauce for dipping—perfect for gatherings.

Conclusion

These Cheesy Meatball Stuffed Buns are comfort and indulgence wrapped in golden, buttery dough. With rich meat filling and melted mozzarella, each bite brings layers of flavor and joy—perfect for party dishes or cozy meals. Let me know if you’d like wine pairing suggestions, sides, or tips for making these in advance!

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