Meatball Stuffed Buns

I got inspired to make baozi (steam buns) only, I didn’t really want to make Chinese food, so I decided to put an Italian spin on them, and make focacce-style bread and stuff with meatballs and mozzarella.

First, I made the bread dough. 3 cups of flour (a mix of whole wheat and all-purpose) with 1/2 oz. of yeast, salt, a sprinkle of mixed dried herbs, and a cup of beer. Mixed that all together into a dough with a drizzle of olive oil, and let rise for an hour or so.

In the meantime, make the meatballs. 1 Lb ground beef (or whatever protein preferred). 1/2 onion, finely chopped. 1/2 cup panko crumbs. 1 egg. Salt, pepper, minced garlic, dash of Maggi. Thoroughly mixed, formed into balls, and then baked in the oven at 350 F for 25 minutes.

Cut up a big hunk of mozzarella into small pieces.

Break the bread dough into small balls–about 1-inch diameter spheres, and then roll out into circles. Wrap one meatball and one hunk of cheese, making sure to full close the seams or the cheese will leak out in the oven. Place seam side down in an oiled baking dish. Brush the buns with olive oil, and sprinkle with sea salt or grated parmesan. Bake at 350F 20-30 minutes, or until golden. Serve with tomato sauce or Sriracha aioli (seriously, put it on everything). These are easy and neat to transport to work and are re-warmed nicely in the oven or microwave.


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