Meatball Bombs (a great dinner idea!)

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Just a few ingredients and these Meatball Bombs are ALL YOURS. Cooked
meatballs are dipped in marinara sauce then encased (with cheese) in biscuit dough, brushed with flavorful garlic butter, and baked.

Ever get sick of the “meat/potatoes/vegetables” kind of dinners, or the usual spaghetti and meatballs? Us too! We LOVE Italian inspired dinners, and I especially love taking a few shortcuts and getting a head start on my homemade meals. I’ve stepped outside my usual dinner-on-auto-pilot box and created these Meatball Bombs to shake things up. They’re kind of dreamy.

The smell alone is so enticing. I left these to cool on my counter, took a break, and came back to only 4 left. My family was ALL about this. As am I. 

WHAT TO SERVE WITH MEATBALL BOMBS?

For dinner, I pair this with a simple salad for a complete meal. For an appetizer, just extra sauce and extra napkins!

The time to make this IS 45 minutes, but it’s predominantly hands-off. I actually make these ahead and refrigerate them. See my notes below about that!

INGREDIENTS:

Ingredients

The full list of ingredients and quantities is found in the printable recipe card below. 

• Fresh Italian Meatballs – find these in the meat aisle, or make your own
• Marinara Sauce – pick this up in the pasta aisle. 
• Shredded Mozzarella Cheese – shred your own, or use store-bought. You may also use sliced mozzarella
• Canned Biscuit Dough – these are the kind you get in the dairy section, I like the flakey kind.
• Seasoned Garlic Butter – melted butter, garlic powder, salt, pepper, and dried parsley

How to make Meatball Bombs

Full, printable recipe below – just scroll down to the recipe card!

1. Preheat the oven to 375 degrees F.
2. Line a baking sheet with parchment paper, and place fresh meatballs on the tray.
3. Cook the meatballs for 15 minutes, then flip them over and cook for a further 12 minutes. 
4. Allow to cool, 5 minutes (so they can be handled easily).
5. Prepare the seasoned garlic butter by combining all ingredients and set aside.
6. Take the biscuit dough and flatten with a rolling pin.
7. Roll the meatballs in marinara sauce.
8. Add 1 Tbs mozzarella to the center of each dough circle, add the meatball and wrap the dough around the meatball, pinching to secure.
9. Add bombs (seam side down) to a muffin pan and brush the tops of each with the prepared seasoned garlic butter.
10. Bake at 375 for 10-12 minutes, until tops are golden brown.
11. Remove from oven, allow to cool.
12. Serve with extra sauce for dipping.
13. Devour.

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5 from 4 votes

Meatball Bombs

Just a few ingredients and these Meatball Bombs are ALL YOURS. Cooked meatballs dipped in marinara sauce are encased (with cheese) in biscuit dough, brushed with flavorful garlic butter, and baked.

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Suggested Equipment

Prep: 5 minutes

Cook: 45 minutes

Rate

yield: 8

Ingredients

• ▢ 8 raw meatballs
• ▢ 1 cup marinara sauce
• ▢ ½ cup shredded mozzarella cheese
• ▢ 8 Refrigerated biscuit dough I like the flaky kind

SEASONED GARLIC BUTTER

• ▢ ¼ cup butter melted
• ▢ 1 tsp garlic powder
• ▢ ½ tsp salt
• ▢ ¼ tsp cracked pepper
• ▢ ½ tsp dried parsley

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.

Tips & Notes:

FAQs and Kylee’s Notes  

• Make them minis! Halve each meatball, and split the biscuit dough, use a mini muffin pan. These make a wonderful appetizer.
• Switch out the mozzarella for provolone, cheddar or swiss – whatever you like, is whatever goes!
• Eat these cold! Pack them in a lunch box with some extra sauce for dipping. Your family will thank you.
• Make ahead and freeze, right before the baking step. No need to thaw, just add an extra 8 minutes in the oven and keep the garlic butter with the frozen meatball bombs.

nutrition facts

Calories: 216kcal (11%) Carbohydrates: 15g (5%) Protein: 6g (12%) Fat: 15g (23%) Saturated Fat: 6g (38%) Cholesterol: 31mg (10%) Sodium: 663mg (29%) Potassium: 212mg (6%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 357IU (7%) Vitamin C: 2mg (2%) Calcium: 56mg (6%) Iron: 1mg (6%)

Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks

Course:Dinner

Cuisine:Italian

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