Easy Cheesy Meatball Bombs

Fully cooked meatballs and mozzarella are wrapped in refrigerated biscuit dough, brushed with garlic-Parmesan butter, and baked until golden. Serve the hot bombs with warm marinara sauce for dipping.

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Prep Time 15

Cook Time 15

Total Time 35

Servings: 8 servings

Ingredients Method Notes

Ingredients

Meatball Bombs

1 tube, about 16 ounces/454 g Refrigerated biscuit dough, 8 biscuits, or refrigerated pizza dough cut into 8 pieces
8 meatballs Fully cooked meatballs, frozen or refrigerated, about 1 ounce/28 g each
8 cubes, about 4 ounces/113 g total Mozzarella cheese cubes, about 1/2 ounce/14 g each

Garlic-Parmesan Butter

3 tablespoons Unsalted butter, melted
1/2 teaspoon Garlic powder
1/2 teaspoon Italian seasoning
2 tablespoons Grated Parmesan cheese

For Serving

1 cup Warm marinara sauce

Method

Step-by-Step

Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
If using frozen meatballs, thaw them enough to handle easily. Use fully cooked meatballs only; this recipe is not intended for raw meatballs.
Separate the biscuits and flatten each one into a round about 4–5 inches wide.
Place one mozzarella cube in the center of each dough round, then set one meatball on top.
Pull the dough up and around the filling, pinching the seams firmly closed. Put each bomb seam-side down on the prepared baking sheet.
Stir together the melted butter, garlic powder, Italian seasoning, and Parmesan. Brush the mixture over the tops and sides of the dough.
Bake for 15–20 minutes, or until the dough is puffed and deeply golden and the centers are hot. Cold or unusually large meatballs may need a few additional minutes.
Let the bombs rest for 3–5 minutes before serving. Serve with 1 cup of warm marinara sauce for dipping.

Notes

Seal every dough seam firmly and keep the bombs seam-side down to reduce cheese leakage. Do not use raw meatballs. Rest the baked bombs briefly because the melted cheese will be extremely hot.