Meatball Bombs (a great dinner idea!)

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Just a few ingredients and these Meatball Bombs are ALL YOURS. Cooked Carando® Fresh Italian-Style
Meatballs are dipped in Bertolli® Sauce then encased (with cheese) in biscuit dough, brushed with flavorful garlic butter, and baked.

This post has been sponsored by Carando and Bertolli®. All thoughts and opinions are my own. 

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.

I like easy to put together meals, but I don’t like to sacrifice flavor.  Carando meatballs are high quality, and full of fresh, robust flavor. When making these, I was VERY hard-pressed to not eat all the meatballs before wrapping them in the dough. We very nearly had 5 bombs vs 8…  They’re fresh meatballs made with classic Italian ingredients, and seasoned with carefully selected Italian herbs and spices. Then stuffed with mozzarella. I mean…. hello!!

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. 

Bertolli® Sauce is made with simple ingredients like olive oil and garlic to lock in layers of flavor it tastes amazing right out of the jar! You can absolutely taste the Tuscan difference (aka, a simple way of cooking!) 

The best part is – I was able to grab ALL my ingredients at my local Fry’s Marketplace.

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:

• CARANDO MOZZARELLA RUSTICA FRESH ITALIAN MEATBALLS – find these in the meat aisle. You’ll be happy you did!
• BERTOLLI ORGANIC OLIVE OIL, BASIL, & GARLIC 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

1. Preheat the oven to 375 degrees F.
2. Line a baking sheet with parchment paper, and place Carando Mozzarella Rustica Fresh Italian 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 Bertolli Organic Olive Oil, Basil, & Garlic 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.

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.

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Meatball Bombs

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

5 from 4 votes

Print Pin

Course: Dinner

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 8

Calories: 216kcal

Author: Kylee Cooks

Ingredients

• 8 Carando Mozzarella Rustica Fresh Italian Meatballs
• 1 cup Bertolli Organic Olive Oil Basil, & Garlic 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 pepper
• ½ tsp dried parsley

Instructions

• Pre heat the oven to 375 degrees F.
• Line a baking sheet with parchment paper, and place Carando Mozzarella Rustica Fresh Italian Meatballs 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 Bertolli Organic Olive Oil, Basil, & Garlic 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

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

Calories: 216kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 663mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

Tips for All Recipes on Kylee Cooks

Want to scale a recipe up or down? Simply click on the serving amount and move the slider up or down – the recipe will automatically adjust!

I always use salted butter in my recipes.

Always use a thermometer to test for doneness when cooking meat.

When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.