Description

These Cheesy Meatball Stuffed Buns are the ultimate cozy indulgence. Tender meatballs wrapped in soft, buttery dough and oozing with melted mozzarella make these irresistible for appetizers, dinners, or game day bites. Serve them warm with marinara sauce for dipping, and you’ve got a crowd-pleaser on your hands.

Ingredients

For the meatballs

1 lb (450g) lean ground beef

1 large yellow onion, grated

2 garlic cloves, minced

2 tsp kosher salt

¼ tsp black pepper

1 egg

6 tbsp chopped fresh mint

½ cup breadcrumbs

For the dough

¾ cup (1½ sticks) unsalted butter

1 tbsp vegetable oil (for greasing)

4¾ cups all-purpose flour

¼ cup sugar

2 packets 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 egg wash

1 egg

1 tsp whole milk

For topping

1 tbsp sesame seeds

1 tbsp hemp hearts

For garlic butter

2 tbsp unsalted butter

1 tbsp minced garlic

1 tbsp chopped parsley

Pinch of flaky sea salt

For serving

Warmed marinara sauce

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Instructions

Make the meatballs
Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper. In a bowl, mix the beef, onion, garlic, salt, pepper, egg, mint, and breadcrumbs. Shape into small meatballs (about 1 tablespoon each). Bake for 15 minutes, then broil on low for 5 minutes until browned. Let cool.
Brown the butter
Melt butter in a skillet over medium heat. Stir until it turns chestnut brown (about 4–5 minutes). Transfer to a heat-safe bowl and cool.
Prepare the dough
Grease a large bowl with oil. In a mixer bowl, combine flour, sugar, yeast, and salt. Add warmed milk and beaten egg. Mix until combined and knead 5–10 minutes until smooth.
Slowly knead in ½ cup of the browned butter until the dough is soft and cohesive (it may separate at first—keep kneading). Place in the greased bowl, turn to coat, and cover. Let rise 1 hour or until doubled.
Shape and fill the buns
Preheat oven and the baking dish with some reserved browned butter. Punch down the dough and press into an 8×10-inch rectangle. Cut into 12 pieces.
Flatten each piece into a 3½-inch square, place 1 tablespoon mozzarella and a meatball inside, then seal and shape into a ball. Place in the buttered pan.
Proof, top, and bake
Cover and let rise 40 minutes to 1 hour until doubled. Preheat oven to 350 °F (175 °C). Mix egg wash and brush onto buns. Sprinkle with sesame seeds and hemp hearts. Bake for 15–20 minutes until golden.
Finish with garlic butter
Melt 2 tbsp butter with garlic and cook 1–2 minutes until fragrant. Stir in parsley and brush over hot buns. Sprinkle with sea salt. Let rest 10 minutes before serving with marinara.

Notes

Swap mozzarella with cheddar or provolone.
Use chopped basil or oregano instead of mint.
Make mini versions for party snacks.
Use dairy-free substitutes to make vegan.
Buns can be frozen after baking—reheat in the oven for best texture.

Prep Time: 30 minutes (plus rising)
Cook Time: 2 hours
Category: beef
Method: Baking
Cuisine: American