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Meatball buns

Meatball buns


Use bread mix to make these super easy bites – served with a spicy tomato dipping sauce.

  • Feeds 18 Feeds 18
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    744kj 177kcal
  • Fat
    Med 9%
  • Saturates
    Med 10%
  • Sugar
    Low 3%
  • Salt
    Med 9%

% of adult’s reference intake | Carbohydrates per serving : 17g


  • 500g pack Co-op white bread mix
  • 3½ tbsp Co-op olive oil, plus extra for greasing and brushing
  • 100g breadcrumbs
  • 150ml Co-op semi-skimmed milk
  • 500g Co-op 5% fat British beef mince
  • ½ tsp fennel seeds
  • 1 tsp dried oregano
  • 1 garlic clove, crushed
  • 1 Co-op British free range egg, beaten
  • 4 tbsp grated Co-op Parmigiano Reggiano
  • Co-op plain flour, for dusting
  • 300g tub Co-op arrabbiata pasta sauce


  1. Tip the bread mix into a large bowl. Combine 3 tbsp of the oil with 325ml warm water, then add to the bowl and stir to form a rough dough. Tip out onto a work surface and knead for about 10 mins, until smooth and elastic. Transfer to an oiled bowl, cover and leave for an hour or until doubled in size.
  2. Meanwhile, make the meatballs. Tip the breadcrumbs into a bowl and cover with the milk. Leave for 5 mins. Add the mince, fennel seeds, most of the oregano, the garlic, egg and half the cheese. Season, mix well, then shape into 18 balls. Heat the remaining oil in a large nonstick frying pan, brown the meatballs, then set aside to cool completely.
  3. Once the dough has doubled in size, divide it into 18 pieces. Flour your hands, then wrap each meatball in a piece of dough, and gently roll into little balls. Place onto 2 lined baking trays, leaving space between the buns. Cover and leave to rise for 30-45 mins.
  4. Preheat the oven to 180°C/fan 160°C/Gas 4. Brush the buns with a little olive oil and sprinkle over the remaining cheese and oregano. Bake for 20-25 mins, until golden. Heat the pasta sauce according to the pack instructions, then serve alongside the warm buns for dipping.

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