Messy Meatball Buns Recipe

This Messy Meatball Buns recipe is a cheesy and saucy dish, which is made with minced beef and green pesto. It’s a quick and easy weeknight meal, ready in about 25 minutes.

Messy Meatball Buns Recipe Ingredients

• 500g lean minced beef
• 8 heaped teaspoons green pesto
• 1 x 400g tin of plum tomatoes
• 1 x 125g ball of mozzarella
• 4 soft burger buns
• 1 tablespoon of olive oil
• Sea salt and freshly ground black pepper

How To Make Messy Meatball Buns

1. Form the Meatballs: In a large bowl, use your clean hands to scrunch the minced beef with half of the pesto (4 heaped teaspoons) and a good pinch of sea salt and black pepper. Divide the mixture into 12 equal pieces and, with wet hands, roll them into balls.
2. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large, non-stick frying pan over a high heat. Add the meatballs and brown them on all sides, shaking the pan regularly so they get golden and gnarly.
3. Make the Tomato Sauce: Once the meatballs are browned, pour in the tin of plum tomatoes, breaking them up with a wooden spoon. Add a quarter of a tin’s worth of water. Bring the sauce to a boil.
4. Melt the Cheese: Slice the mozzarella and lay the slices over the meatballs in the simmering sauce. Place a lid on the pan, reduce the heat to medium, and let it thicken for about 5 minutes, until the cheese is melted and gooey.
5. Assemble and Serve: While the cheese melts, warm the burger buns in a dry frying pan or in a low oven. Split each bun and spread the inside with the remaining pesto. Divvy up the cheesy meatballs and a little sauce into each bun, serving any extra sauce on the side for dunking.

Recipe Tips

• How to keep the meatballs moist? This quick recipe uses a simple method. The key is to not overwork the meat when you’re mixing it. Just scrunch it together until the pesto and seasoning are combined.
• What’s the best way to roll the meatballs? Using slightly wet hands is a classic kitchen trick that prevents the raw meat mixture from sticking to your palms, making it much easier to roll smooth, uniform balls.
• Can I make this ahead of time? Absolutely. You can prepare the meatballs in the tomato sauce completely, let them cool, and store them in an airtight container in the refrigerator for up to 2 days. Simply reheat gently on the stove before assembling the buns.
• Can I add other seasonings? For sure. A pinch of dried oregano or some finely chopped garlic added to the meat mixture would be a delicious addition for an even more Italian-style flavor.

What To Serve With Messy Meatball Buns

These saucy and cheesy meatball buns are a hearty meal on their own. For a complete and satisfying dinner, they pair perfectly with:

• Crispy French fries or potato wedges
• A simple green salad with a vinaigrette to cut the richness
• Creamy coleslaw

How To Store Leftover Meatball Buns

• Refrigerate: It is best to store the leftover meatballs and sauce separately from the buns to prevent them from getting soggy. The meatball mixture will keep in an airtight container in the refrigerator for up to 3 days.
• Freeze: The cooked meatballs in their tomato sauce freeze beautifully. Let them cool completely and store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Messy Meatball Buns Nutrition Facts

• Serving: 1 bun
• Calories: 780 kcal
• Carbohydrates: 55g
• Protein: 45g
• Fat: 42g
• Saturated Fat: 18g
• Sodium: 1450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Epic Rib-Eye Steak Recipe
• Beef Shin Ragu with Creamy Polenta Recipe
• Meatloaf Recipe