Meatball Bread Bowl


Apr 13, 2023

1 min read

Bread Bowl
500 gr Bread Flour​ 
80 gr Sugar​ 
5 gr Salt​
6 gr Yeast​ 
1 gr Bread Improver​ 
140 gr Water​ 
164 gr Milk​ 
50 gr Egg​ 
75 gr Butter 
500 gr Minced Pork​ 
500 gr Minced Beef​
20 gr Oyster sauce​ 
    As needed White Pepper​
30 gr Soy Sauce
50 gr Fresh Breadcrumbs​
1 no Yellow Onion
2 cloves Garlic (minced)​ 
5 gr Dried Chili Flakes
2 sprig Coriander(chopped)
Assembly​ (per Bread Bowl)
5 gr Sriracha Chili​ 
20 gr Tomato Puree​ 
100 gr Anchor Extra Stretch+ Mozzarella 
Bread Bowl:
  1. In a mixer with dough hook attachment, mix flour, improver, sugar, salt, yeast, eggs, milk and water ​ 
  2. At low speed knead for approx. 7mins, then increase to 2nd speed, knead for a further 3 mins​ 
  3. Add in butter and continue to knead for a further 4 mins on low speed and 1 mins on 2nd speed until the dough is well developed​ 
  4. Transfer to a tray, cover with cling wrap and leave inside chiller overnight​ 
  5. Scale the dough to 100g and shape round.​ 
  6. Proof the dough in a proofer at 32°C for 30-45 minutes.​ 
  7. Brush with egg wash​ 
  8. Bake in a pre-heated deck oven at 180°C for 20 minutes or 160°C in convection oven for approximate 15 minutes​ 
  9. Allow the buns to cool on wire rack  
  1. In a mixing bowl, add all ingredients and mix well. ​ 
  2. Leave in chiller to marinate for at least 30 minutes. ​ 
  3. Scale and shape into mini meatballs.​ 
  4. Store in chiller until ready to use. ​ 
  5. In a frying pan, heat oil and pan-fry meatball until golden brown.
  1. Cut off the top of the baked bread bowl.​ 
  2. Cut out the interior of the bottom half of the bread bowl.​ 
  3. Mix sriracha and tomato then fill the base of bread bowl.​ 
  4. Add the meatballs.​ 
  5. Add mozzarella cheese on top of the meatballs.​ 
  6. Place the bread bowl in the oven until the mozzarella cheese has fully melted and has a nice blistering appearance.​ 
  7. Serve with dip of your choice.



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