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Just a few ingredients and these cheesy 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.
Step by step photos and instructions below!
These gooey cheese filled biscuit bombs are good for a quick meal or appetizer and super easy to make.
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.
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 whole family was ALL about this. As am I.
These are great for game day or a quick snack, too!
Why you’ll love this recipe
- Short prep time. Which means the time from start to in your face, is short.
- Easy to make. Seriously.
- Simple ingredients, easily found at the local grocery store.
More meatball recipes:
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 mainly hands-off. I actually make these ahead and refrigerate them. See my notes below about that!
Kylee’s Notes & FAQs
Make them minis! Halve each meatball, and split the biscuit dough, use a mini muffin tin. These make a wonderful appetizer.
Add parmesan cheese to the seasoned butter, or sprinkle it on top before and after baking.
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.
Recommended Equipment/Tools
- Muffin tin. If you don’t have one, a cake pan or cast iron skillet will also work.
- Mixing Bowls.
- Baking sheet.
- Pastry brush.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Fresh Italian Meatballs. Find fresh ground beef meatballs in the meat aisle, grab a bag of frozen meatballs or make your own homemade meatballs.
- Marinara Sauce. Make your own marinara sauce, or pick this up in the pasta aisle. You can also use barbecue sauce in place of red sauce.
- 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. You can also use the dough I use for garlic knots, or dinner rolls that you find in the frozen section, be sure to thaw. Pizza dough can also be used.
- Seasoned Garlic Butter. Melted butter, garlic powder, salt, pepper, and dried parsley. You can also use Italian seasoning.
How to make Meatball Bombs
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Pre heat the oven to 375 degrees F.
- Line a baking sheet with parchment paper, and place fresh 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 ingredient sin a small bowl 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 flattened biscuit, add the meatball and wrap dough around the meatball, pinching to secure.
- Add bombs (seam side down) 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.
More appetizer recipes to enjoy
- Baked Coconut Shrimp. These easy baked coconut shrimp are the perfect appetizer or light dinner. Crispy, crunchy and with a dipping sauce, this one is a winner!
- Ham & Pineapple Cheese Ball. Easy and fast to mix up, and place in the fridge for later. A great make ahead appetizer, this Ham & Pineapple Cheese Ball is sure to please the majority of guests!
- Buffalo Chicken Dip. Super easy to make, and always the first to be devoured, this Buffalo Chicken Dip is a great appetizer recipe for parties and gatherings!
- Sausage Stuffed Mini Peppers. These little beauties are the best appetizer in town! A yummy mix of spicy sausage, cream cheese, onion and garlic mean these disappear fast! Make a double batch for a crowd.
- ALL APPETIZER RECIPES
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Meatball Bombs
Recommended Equipment
- Muffin Pan
- Knife
- Small Bowl
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
Directions
- 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
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
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in January of 2019. It was updated and republished in November of 2022.
Ramona Brunswick says
Made this last night and everyone loved it! I bought fresh meatballs in a 12 pack, so adjusted the recipe accordingly. Used fresh mozzarella that I sliced along with homemade marinara sauce. I used house brand jumbo butter flavored canned biscuits. They stuck while rolling out, so I had to use flour. They also didn’t seal well, but baking in the muffin tin fixed that. Will make again, but with different canned biscuits.
Karly says
These are the best!! Thanks for sharing!
Leslie says
This recipe is literally the bomb! The title alone is awesome! This is going to be a huge hit with my family! Can’t wait to make this one!
Catherine says
This is such a fabulous idea! These sound and look delicious and are so easy to make too! Will definitely be making this for my next party!
Mahy says
I just made similar ones for one of the parties I had, and they were a hit! Love the amount of cheese that you used. And I’ve got to try the sauce that you are using – it looks delicious!
Danielle says
These meatball bombs are trully… culinary bombs! Just look at that cheese – oh my… And that sauce to dip these cuties in makes me soooo hungry! 🙂
Byron E Thomas says
Seriously? I was reading through your introduction and I couldn’t help but think of the whole Turducken thing. 🙂 I love this idea though; what a great appetizer! I know you mentioned that one could split the meatball in half to make them mini and appetizer size, but I like my appetizers a little on the large side, so those meatballs are staying whole! And, pass over the dipping sauce, because that Bertolli sauce looks delicious!
Kate says
My kids love meatballs – wrapping them in dough would be amazing for them.