Yield: 8 servings
Meatball Bombs
Stuffed with a saucy meatball and gooey melted cheese, these easy to make Meatball Bombs are topped with garlic butter for maximum flavor! They pack all the flavors of a classic meatball sub into a perfect handheld appetizer.
Ingredients
- 1 (12 oz) can Homestyle Butter Tastin’ refrigerated biscuits, or buttermilk biscuits
- 8 cooked Italian meatballs, if using frozen, let thaw completely
- 1 cup marinara sauce, or pizza sauce
- 1 cup shredded cheese, mozzarella or Italian blend
- 4 tablespoons butter, melted
- 2 large garlic cloves, minced
- ½ teaspoon Italian seasoning
- pinch of salt
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Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Using your hands or a rolling pin, flatten each biscuit into a 4 inch round.
- Place 1 meatball and 2 tablespoons marinara in center of each dough round. Top with 2 tablespoons of cheese. Wrap dough around meatball and cheese, pressing edges to seal. Place seam side down, leaving room for spreading on prepared baking sheet. Continue until all biscuits have been completed. Do not overstuff or they can bust open when baking.
- In a small bowl, whisk together melted butter, garlic, Italian seasoning and salt. Evenly spoon on top of each biscuit.
- Bake for 18 to 20 minutes, or until golden brown. Serve warm!
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Notes
Store: These meatball bombs are best served fresh and warm, once stored they can get soggy. However, you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: I highly recommend reheating them in the air fryer at 350°F for 2 to 3 minutes to try to regain that fresh baked texture. The oven will also work at 350°F for about 7 minutes, until warmed through.
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Nutrition
Serving: 1 serving, Calories: 154kcal, Carbohydrates: 2g, Protein: 7g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 290mg, Potassium: 165mg, Fiber: 1g, Sugar: 1g, Vitamin A: 406IU, Vitamin C: 3mg, Calcium: 83mg, Iron: 1mg