Meatball Bombs
User Reviews
5
Meatball Bombs
Description
The recipe begins by baking raw meatballs on a lined sheet until cooked and browned. After cooling slightly, biscuit dough rounds are flattened and filled with a meatball coated in marinara sauce and a tablespoon of shredded mozzarella. The dough is wrapped securely around the meatball to form a pocket, which is placed in a muffin pan.
Before baking, each is brushed with a seasoned garlic butter made from melted butter combined with garlic powder, salt, black pepper, and dried parsley. Baking at 375°F for 10-12 minutes yields golden brown tops and flaky biscuit texture around the savory meat and melted cheese inside. Serving with extra marinara sauce offers a bright contrast for dipping.
These meatball bombs can be customized by changing the cheese type or resizing for bite-sized portions using a mini muffin pan. Eating them cold is an option for packed lunches, keeping the dipping sauce separately. Freezing before baking allows for convenient make-ahead preparation; just extend baking time slightly when cooking from frozen.
Ingredients
- 8 meatballs raw
- 1 cup marinara sauce
- ½ cup mozzarella cheese shredded
- 8 biscuit dough I like the flaky kind, refrigerated
SEASONED GARLIC BUTTER
- ¼ cup butter melted
- 1 teaspoon garlic powder
- ½ teaspoons salt
- ¼ teaspoons black pepper cracked
- ½ teaspoons parsley dried
Instructions
- Pre heat the oven to 375 degrees F.
- Line a baking sheet with parchment paper, and place mjeatballs on the tray.
- Cook the meatballs for 15 minutes, then flip them over and cook for a further 12 minutes.
- Allow to cool, 5 minutes (so they can be handled easily).
- Prepare the seasoned garlic butter by combining all ingredients and set aside.
- Take the biscuit dough and flatten with a rolling pin.
- Roll the meatballs in marinara sauce.
- Add 1 Tbs mozzarella to the center of each dough circle, add the meatball and wrap the dough around the meatball, pinching to secure.
- Add to a muffin pan and brush the tops of each with the prepared seasoned garlic butter.
- Bake at 375 for 10-12 minutes, until tops are golden brown.
- Remove from oven, allow to cool.
- Serve with extra sauce for dipping.
- Devour.
Notes
- For appetizer-sized portions, halve meatballs and dough, using a mini muffin pan to create mini Meatball Bombs.
- Cheese inside can be varied; provolone, cheddar, or Swiss are good alternatives to mozzarella.
- These can be eaten cold and packed with extra marinara sauce for dipping, suitable for lunchboxes.
- For make-ahead convenience, assemble and freeze before baking; no thawing needed, bake an additional 8 minutes and keep garlic butter for topping fresh out of the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 663mg | 28% |
| Potassium | 212mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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