Savory Meatball Bombs with Garlic Bread
Buttery, garlic-brushed biscuit bombs stuffed with melty mozzarella and juicy meatballs. Perfect for game night or an easy dinner.
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Servings:
Ingredients
Main Ingredients
- 16 oz refrigerated biscuit dough (8-count) keep cold for easier sealing
Filling and Topping
- 12 oz fully cooked mini beef meatballs thawed if frozen; about 12 pieces
- 6 oz low-moisture mozzarella, cut into 12 cubes
- 4 tbsp unsalted butter, melted
- 2 tsp minced garlic
- 1 tbsp chopped fresh parsley
- 3 tbsp grated Parmesan cheese
- 1 tsp Italian seasoning
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes optional heat
- 1 tbsp olive oil for the pan
- 1 cup marinara sauce, warmed for dipping
Instructions
Preparation Steps
- Preheat oven to 400°F. Brush a sheet pan or 10-inch skillet with olive oil.
- Stir together melted butter, minced garlic, Italian seasoning, salt, pepper, parsley, and red pepper flakes.
- Separate biscuits. Gently flatten each to a 4–5 inch round without tearing.
- Place one mozzarella cube and one meatball in the center of each round.
- Pinch dough edges together to seal well. Roll seams under and set seam-side down on the pan.
- Brush tops with about half of the garlic butter.
- Bake 12–14 minutes until puffed and golden and the centers are hot.
- Brush with remaining garlic butter. Sprinkle Parmesan over the tops and bake 2 more minutes.
- Rest 5 minutes. Serve warm with marinara for dipping.
Notes
Variation: Swap biscuit dough for pizza dough and add a basil leaf under the meatball for a Caprese twist. Air fryer option: cook at 350°F for 9–11 minutes, brushing with butter halfway. Storage: Refrigerate up to 3 days; reheat at 350°F for 8–10 minutes.
This recipe is an original creation inspired by classic Savory Meatball Bombs with Garlic Bread flavors. All ingredient ratios and instructions are independently developed.