Meatballs in bread

Meatballs in dough (or 'coated' meatballs) are something I've made a few times when I had ground meat and some leftover dough from bread. The recipe has been circulating for a while; I've seen it with several people, and I decided to try it out of curiosity and because it doesn't involve complicated steps. If you already have dough made, the meatball part goes quickly, and overall, it's not a lot of work.

Quick Info

Total time: about 1 hour and 20 minutes
Preparation time: 40-50 minutes (including forming the meatballs and filling the dough)
Baking time: 30-40 minutes
Servings: 8-10 pieces (depending on the size of the meatballs and the dough used)
Difficulty: easy-medium
Recipe type: snack, appetizer, lunch

Ingredients

300 g ground meat (beef + pork)
1 onion
1 potato
1 egg
1 bunch of fresh parsley
1 teaspoon Mirodenia base (Fuchs)
1 tablespoon oil (for greasing the tray)
Dough – according to the yogurt bread recipe (or any simple bread dough)

Preparation Method

1. Boil the potato whole, then peel it and mash it well. Let it cool before mixing it with the other ingredients.
2. Chop the onion finely and the parsley the same.
3. In a bowl, combine the ground meat, mashed potato, chopped onion, egg, parsley, and Mirodenia base. Mix everything by hand or with a spoon until the mixture is homogeneous.
4. Form round meatballs, about the size of a small ping-pong ball, so they are not too large. Set them aside.
5. Take the dough (see the yogurt bread recipe, or any bread dough you have prepared). Tear off pieces of dough, each about the size of a tennis ball.
6. Roll each piece of dough by hand or with a rolling pin, forming a round or square sheet, about 0.5-1 cm thick.
7. Place a meatball in the center of each piece of dough.
8. Fold the edges of the dough over the meatball, sealing well. Turn the package with the sealed edge down.
9. Grease a ceramic dish or a tray with a little oil.
10. Arrange the meatballs in dough in the dish, seam side down. Leave space between them – they won't stick much, but it's better not to crowd them.
11. Cover with a towel and let them rise for 20 minutes at room temperature.
12. In the meantime, preheat the oven to 170 degrees, so it's well heated when you put the tray in.
13. After rising, place the tray in the oven on the middle rack and bake for 30-40 minutes, until the dough is golden and the meatballs are cooked inside.
14. Remove the tray and let them cool for a few minutes before serving.

Why I make the recipe often

It's a simple way to combine meatballs with bread, especially when you already have dough on hand. I like that they can be eaten cold or warm, they hold up pretty well the next day. They're easy to pack or serve as an appetizer.

Tips and Variations

Tips

If the dough seems too soft, sprinkle a little flour when rolling it out.
Don’t make the meatballs too large, so they don't remain raw inside after baking.
You can use any shape of tray you have available, ideally ceramic or heat-resistant glass.

Substitutions

You can replace the Mirodenia base with any meat spice mix.
If you don’t have fresh parsley, dried works too, but the flavor is milder.
The meat mixture is flexible – you can use only pork or only beef if that's what you have.

Variations

You can add other greens to the meat, to taste.
The dough can be any type of bread dough you usually use (with or without yogurt).
The meatballs can also be made with chicken meat.

Serving Ideas

You can serve them as an appetizer or snack, alongside a simple yogurt or mustard sauce.
They pair well with a green salad or pickles.

Frequently Asked Questions

1. Can I use store-bought dough?
Yes, bread or pizza dough from the store works too. Just make sure it’s not too salty.

2. How long do they keep?
They hold up pretty well for 1-2 days in the fridge, covered with foil.

3. Can they be frozen?
Yes, you can freeze them after baking. When reheating, put them directly in the oven.

4. Can I use only chicken meat?
Yes, the meatballs can also be made with chicken, but the texture is a bit fluffier.

5. What do I do if the dough tears?
If it tears when you seal the edges, stick it back together with a little water and re-roll the edges to cover the meatball well.

Nutritional Values

Estimate for one meatball in dough (from 8 pieces):
Calories: 180-220 kcal
Protein: 9-10 g
Carbohydrates: 20-25 g
Fats: 6-8 g
Values depend on the exact amount of dough and type of meat used. These are estimates.

Storage and Reheating

They store well in the fridge, in a sealed container, for up to 2 days. For reheating, the best way is to put them in the oven for a few minutes to regain their texture. In the microwave, the dough gets too soft. If you have more, you can freeze them and reheat directly in the oven.

 Ingredients: 300 g minced beef + pork 1 onion 1 potato 1 egg 1 teaspoon Fuchs Spice Base a bunch of fresh parsley 1 tablespoon oil for greasing the mold Dough See the dough from the yogurt bread

 Tags:  the base spice (fuchs)