Cheesy Meatball Bombs

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 01/13/22
meatball bombs
Leah Maroney
Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 16 servings
Yield: 16 pastries
Nutrition Facts (per serving)
173 Calories
12g Fat
8g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 173
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 26%
Cholesterol 44mg 15%
Sodium 571mg 25%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 9g
Vitamin C 2mg 8%
Calcium 117mg 9%
Iron 1mg 6%
Potassium 193mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cheesy and saucy meatball bombs are exploding with Italian flavor. Biscuits stuffed with hearty meatballs, marinara sauce, and shredded mozzarella are topped with the most decadent garlic butter. Perfect for any party appetizer or even for a light weeknight meal, this recipe is like a meatball sub but without all the mess.

Below we provide a delicious Italian meatball recipe, but you can also use any frozen premade meatball (just make sure to thaw them in the refrigerator before using them for this recipe) or your own favorite meatball recipe. It's even a great way to use up leftover meatballs.

Ingredients

Meatballs:

  • 1 tablespoon finely chopped parsley

  • 1/4 cup grated Parmesan cheese

  • 1 large egg

  • 3/4 cup Italian seasoned breadcrumbs

  • 1/4 cup milk

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 onion, finely minced

  • 3 cloves garlic, finely minced

  • 1/2 pound ground beef

  • 1 sweet Italian sausage, casing removed

Bomb Dough and Toppings:

  • 2 (12-ounce cans) Pillsbury Southern Homestyle refrigerated biscuits, not the flaky kind

  • 1 1/2 cups marinara sauce, or other tomato sauce of your choice

  • 1 1/2 cups shredded mozzarella cheese

  • 1/4 cup grated Parmesan cheese, plus more for garnish

  • 2 tablespoons extra-virgin olive oil

  • 5 tablespoons (2 1/2 ounces) unsalted butter, melted

  • 3 cloves garlic, minced

  • 1 teaspoon finely minced parsley, plus more for garnish

  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2.  Preheat the oven to 400 F. Line a baking sheet with parchment paper.

  3. To prepare the meatballs, combine the parsley, Parmesan cheese, egg, breadcrumbs, milk, salt, and pepper in a large bowl. Whisk them together until completely combined. Gently fold in the onion, garlic, ground beef, and sausage until completely combined. 

  4. Using a cookie scoop, scoop the meatball mixture into balls, roll, and place them on the parchment paper.

  5. Bake in the oven for about 25 to 30 minutes or until completely cooked. 

  6. Remove them from the oven and allow them to cool slightly. 

  7. Line 2 baking sheets with parchment paper. Preheat the oven to 325 F. 

  8. Roll out each biscuit into about a 4-inch circle. Place a meatball in the center and top with 1 to 2 tablespoons of the marinara sauce and some of the shredded mozzarella and Parmesan cheese. 

  9. Seal the dough closed by pulling the edges together and pinching them closed. Place the meatball seam-side down onto the parchment-lined baking sheet. Brush with the olive oil and repeat with the remaining meatballs.

  10. Bake for about 20 minutes, or until the dough is firm and golden brown. 

  11. While they are baking, melt the butter in the microwave with the minced garlic. Whisk in the chopped parsley and salt after the butter has melted. 

  12. Remove the meatball bombs from the oven and brush them with the butter mixture.

  13. Serve with extra marinara sauce, if desired, and enjoy.