👉CheesyMeatballBombs – Recipes on a Budget

Cheesy Meatball Bombs

Description: Cheesy Meatball Bombs are a delightful and savory snack, perfect for parties, family dinners, or a cozy night in. These flavorful, bite-sized wonders combine tender, juicy meatballs stuffed with melty mozzarella cheese, wrapped in soft, buttery biscuit dough, and baked to golden perfection. Served with warm marinara sauce, they offer an irresistible combination of flavors and textures that will have everyone coming back for more.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8-10 servings (depending on size)

Ingredients:

For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Bombs:
- 1 can (8 pieces) refrigerated biscuit dough
- 1/4 cup marinara sauce (for dipping)
For the Butter Glaze:
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1/2 tsp dried parsley (optional)

Instructions:

Preheat the Oven:
Set the oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Prepare the Meatballs:
In a large bowl, mix together the ground beef, breadcrumbs, egg, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Use your hands to form small meatballs, about 1-inch in diameter. Heat a skillet over medium heat and cook the meatballs for about 5-6 minutes, turning to brown on all sides. The meatballs should be mostly cooked through but will finish baking in the oven. Once browned, remove from the skillet and set aside to cool slightly.
Stuff the Meatballs with Cheese:
Using your finger or a small spoon, create an indentation in the center of each meatball. Insert a small cube or ball of mozzarella cheese into the indentation, sealing the meatball around the cheese so it’s fully enclosed.
Assemble the Bombs:
Flatten each biscuit dough round and place a stuffed meatball in the center of each. Fold the edges of the dough over the meatball, sealing the edges tightly so the cheese stays inside while baking.
Brush with Butter:
In a small bowl, mix the melted butter with garlic powder and dried parsley (if using). Brush this garlic butter mixture generously over the top of each meatball bomb.
Bake:
Place the assembled bombs onto the prepared baking sheet and bake for 12-15 minutes, or until the dough is golden brown and cooked through. If you’d like an extra crispy top, broil for 1-2 minutes at the end of baking.
Serve:
Remove from the oven and allow to cool slightly before serving. Serve the cheesy meatball bombs with warm marinara sauce on the side for dipping.

Variations:

Chicken Meatball Bombs: Use ground chicken instead of beef for a lighter version of this recipe. You can even use turkey for a leaner option.
Vegetarian Meatballs: Try making meatless balls using plant-based ground meat or a mixture of cooked lentils, breadcrumbs, and cheese.
Spicy Meatball Bombs: Add a teaspoon of crushed red pepper flakes to the meatball mixture for a little heat. You could also stuff the meatballs with pepper jack cheese.
BBQ Meatball Bombs: Replace the marinara sauce with a tangy BBQ sauce for a fun, smoky twist. You can also drizzle BBQ sauce over the top before serving.
Extra Cheesy Bombs: Add a bit of ricotta or cream cheese to the filling for an extra creamy bite.

Serving Tips:

Appetizer or Snack: Serve these cheesy meatball bombs as appetizers at your next gathering with a variety of dipping sauces, including marinara, ranch, or even a spicy sriracha mayo.
Family Dinner: Pair these meatball bombs with a fresh green salad or roasted vegetables for a fun and filling dinner.
Game Day Treat: These bombs make an excellent finger food for game day or a casual get-together. Serve them with chips, salsa, and guacamole for a well-rounded spread.

FAQ:

Can I make these ahead of time?
Yes! You can prepare the meatballs and assemble the bombs, then refrigerate them until ready to bake. Just make sure to bake them fresh when you’re ready to serve.
Can I freeze the meatball bombs?
Absolutely! After assembling the bombs, freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen at 375°F for 20-25 minutes.
How do I prevent the cheese from leaking out?
Be sure to seal the meatballs tightly around the cheese. It helps to press the edges of the dough firmly so there’s no gap where cheese can escape.
Can I use homemade biscuit dough instead of refrigerated?
Yes, you can use homemade dough, though it may require a longer baking time depending on thickness.
Can I use a different type of cheese?
Yes, feel free to swap mozzarella with cheddar, provolone, or even gouda for a different flavor profile.
What if I don’t like garlic?
You can easily omit the garlic powder from both the meatball mixture and the butter glaze for a milder taste.
How do I keep the dough from being too doughy inside?
Make sure to flatten the dough thoroughly when wrapping the meatballs, and bake them until they’re golden brown all over. Don’t underbake!
Can I make these without breadcrumbs?
Yes, you can substitute breadcrumbs with oat flour, crushed crackers, or even grated cheese.
How can I spice up the marinara sauce?
Add some red pepper flakes, fresh basil, or a splash of balsamic vinegar to your marinara for extra flavor.
Can I use beef and pork for the meatballs?
Yes, mixing beef and pork will make for a juicier meatball with added flavor.
How can I ensure the meatballs stay juicy?
Don’t overcook the meatballs before wrapping them, as they’ll cook further in the oven. Adding breadcrumbs and egg will help keep them moist.
Can I serve these without dipping sauce?
Of course! They’re great on their own, but the dipping sauce does enhance the flavor.
Can I make these gluten-free?
Yes, simply use gluten-free biscuit dough and substitute the breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
Can I use lean ground beef?
Yes, but leaner meats may be a little drier. You can add a bit of olive oil to help with moisture.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in the oven for best results.
Can I add vegetables to the meatballs?
Absolutely! Finely chop or grate vegetables like zucchini, mushrooms, or bell peppers and add them to the meatball mixture.
How do I make sure the biscuit dough cooks through?
Flatten the dough well and bake until the tops are golden brown. If you’re unsure, you can always check the center with a toothpick.
Can I bake these in a muffin tin?
Yes, baking them in a muffin tin can help them hold their shape and cook evenly.
What is a good alternative to marinara sauce for dipping?
You could try ranch dressing, creamy buffalo sauce, or even a spicy mustard dip.
Can I make a double batch?
Yes! Simply double the ingredients and bake in batches, or use two baking sheets.

20 Best Tips to Make Perfect Cheesy Meatball Bombs:

Use lean meat for the meatballs to avoid greasy bombs.
Mix breadcrumbs and egg gently so the meatballs stay tender.
Don’t overcook the meatballs before baking them in the dough.
Ensure the cheese is fully enclosed in the meatball to prevent leakage.
Flatten the biscuit dough enough to cover the meatball completely.
Brush the garlic butter generously to create a golden, crispy exterior.
Use fresh mozzarella for the best melting effect.
Preheat the oven fully to avoid uneven baking.
Freeze the assembled bombs if you want to prep ahead for a party.
Add a bit of seasoning to the marinara sauce for an extra kick.
To ensure even cooking, rotate the baking sheet halfway through.
Try adding fresh herbs like basil or oregano to the butter glaze for a burst of flavor.
Use a cookie scoop to make uniform meatballs for consistent cooking.
Top with grated parmesan after baking for an extra cheesy finish.
Serve these with a side of Italian salad for a complete meal.
For a sweeter dip, try serving with a balsamic glaze instead of marinara.
Do not skip the butter glaze – it adds a crucial flavor layer!
For extra flavor, season the biscuit dough with a pinch of garlic or onion powder.
Use a thermometer to ensure the meatballs are cooked through (160°F).
Make sure the dough is sealed well so that no cheese escapes while baking.