Meatball Bombs

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.

These gooey cheese filled biscuit bombs are good for a quick meal or appetizer and super easy to make.

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! For game day spreads, serve these alongside crescent roll pigs in a blanket. Add something crunchy on the side like bacon crackers for a simple snack board situation.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Why you’ll love this

• 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.

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!

More meatball recipes:

• Thai Chicken Meatballs
• Turkey Meatballs
• 4 ingredient Meatball Casserole

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!

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

• 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

Cook the meatballs. Pre heat the oven to 375°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).

Make the seasoned garlic butter. Combine all ingredients in a small bowl and set aside.

Make the meatball bombs. 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.

Wrap dough around the meatball, pinching to secure.

Brush and bake. 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 recipes to love

• 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

5 from 7 votes

Meatball Bombs

Author Kylee Ayotte

Servings 8

Prep Time: 5 minutes mins

Cook Time: 45 minutes mins

5 minutes mins

Total Time: 55 minutes mins

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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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Equipment

• Muffin Pan
• Kitchen Knife
• Small Bowl
• Baking Sheet
• Pastry brush

Ingredients

 

1x2x3x

• ▢ 8 raw meatballs
• ▢ 1 cup marinara sauce
• ▢ ½ cup shredded mozzarella cheese
• ▢ 8 refrigerated biscuits I like the flaky kind

SEASONED GARLIC BUTTER

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

Instructions

• Pre heat the oven to 375℉.
• Line a baking sheet with parchment paper, and place 8 raw 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 ¼ cup melted butter, 1 teaspoon garlic powder, ½ teaspoons salt¼ teaspoons cracked pepper and ½ teaspoons dried parsley and set aside.
• Take the 8 refrigerated biscuits and flatten with a rolling pin.
• Roll the meatballs in 1 cup 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.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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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

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.

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Update: This recipe was originally published in January of 2021. It was updated and republished in April of 2025.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee