Cheesy Garlic Meatball Bombs
What do you get when you combine garlic knots, melty mozzarella, and mini Italian meatballs? You get the perfect party appetizer: Cheesy Garlic Meatball Bombs. It's like a garlic-butter-slathered meatball sub, but snack-sized, and minus the mess.
Ingredients
- ground beef1 lb
- italian seasoned breadcrumbs1 c
- egg1 large
- chopped parsley¼ c
divided
- garlic cloves8
minced, divided
- parmesan cheese¼ c
plus more for serving
- kosher salt & black pepperto taste
- mozzarella cheese1 lb
cubed
- refrigerated biscuits2 cans
such as pillsbury flaky grands
- butter½ stick
melted
- italian seasoning1 tbsp
- marinara sauce
to serve
Directions
- 1
Preheat the oven to 450°F.
- 2
In a large bowl, add ground beef, breadcrumbs, egg, half of the parsley, 1 tablespoon of the minced garlic, half of the Parmesan cheese, and the salt and pepper. Mix until well-combined.
- 3
Scoop the meatball mixture into small balls-- about 1 1/2 tablespoons each-- and press a cube mozzarella into the center. Seal the meat tightly and evenly around the cheese. Place on a nonstick baking sheet.
- 4
Cook the meatballs in the oven until just browned, about 6-8 minutes. Reduce the oven temperature to 350°F and let the meatballs sit until cool enough to handle.
- 5
Meanwhile, open the refrigerated biscuits. Split the biscuits in half horizontally by carefully peeling apart the layers, to create a total of 32 biscuit dough rounds.
- 6
Line a baking sheet with parchment paper and place a small bowl in the center. Arrange the biscuit-wrapped meatballs snuggly around the bowl. Remove the bowl and bake until lightly golden, about 10-12 minutes.
- 7
In a small bowl, combine the melted butter, Italian seasonings, and remaining garlic. Brush generously over the biscuits. Return to the oven for 5 more minutes.
- 8
Sprinkle the meatball bombs with the remaining parmesan cheese and parsley, if desired. Place a small bowl of marinara sauce in the center for dipping. Serve warm.