Can I use frozen meatballs for this recipe?

Yes, you can use frozen meatballs, but for the best texture and flavor, homemade is ideal. If using frozen, thaw them first and press a small cube of mozzarella into each before wrapping with dough. Just be sure they’re fully cooked before baking with the biscuit dough to avoid sogginess.

How do I keep the cheese from leaking out?

The key is to seal the meat around the cheese tightly and double-check for cracks. Use your hands to firmly shape and smooth the meatball before wrapping. Also, avoid overstuffing with cheese—about a ¾" cube is perfect.

What type of biscuit dough works best?

Refrigerated flaky-layer biscuits like Pillsbury Grands work best. They peel apart easily, giving you two thinner rounds per biscuit. Avoid buttermilk-style or non-layered doughs, as they can be dense and harder to wrap.

Can these be made in the air fryer?

Absolutely. Preheat your air fryer to 350°F and cook the assembled bombs for 8–10 minutes , flipping halfway through. Brush with garlic butter before and after cooking for that golden, garlicky finish.

Cheesy Meatball Bombs – The Best 1-Gooey Appetizer Recipe

Name: Cheesy Meatball Bombs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 cup Italian seasoned breadcrumbs; 1 large egg; 1/4 cup chopped parsley, divided; 8 garlic cloves, minced, divided; 1/4 cup grated Parmesan cheese, plus more for topping; Kosher salt & black pepper, to taste; 1 pound mozzarella cheese, cut into small cubes; 2 cans refrigerated flaky-layer biscuits (such as Pillsbury Grands); 1/2 stick (4 tablespoons) butter, melted; 1 tablespoon Italian seasoning; Marinara sauce, for serving

Cheesy Meatball Bombs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cheesy Meatball Bombs are the ultimate party appetizer—mozzarella-stuffed meatballs wrapped in flaky biscuit dough, brushed with garlic butter, and baked until golden. Perfectly dippable and crowd-pleasing.

Author: Catherine
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 32 meatball bombs
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

1 pound ground beef
1 cup Italian seasoned breadcrumbs
1 large egg
1/4 cup chopped parsley, divided
8 garlic cloves, minced, divided
1/4 cup grated Parmesan cheese, plus more for topping
Kosher salt & black pepper, to taste
1 pound mozzarella cheese, cut into small cubes
2 cans refrigerated flaky-layer biscuits (such as Pillsbury Grands)
1/2 stick (4 tablespoons) butter, melted
1 tablespoon Italian seasoning
Marinara sauce, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450°F.
In a large bowl, combine ground beef, breadcrumbs, egg, half of the parsley, 1 tablespoon garlic, half of the Parmesan, salt, and pepper. Mix well.
Form meatballs using about 1½ tablespoons of the mixture. Flatten slightly and place a mozzarella cube in the center. Seal and roll smooth.
Place meatballs on a baking sheet and bake for 6–8 minutes until browned. Remove and reduce oven temperature to 350°F.
Separate each biscuit into two layers to make 32 rounds.
Wrap each meatball in a dough round and pinch to seal. Place seam-side down on a lined baking sheet arranged in a ring around a small bowl.
Mix melted butter, remaining garlic, and Italian seasoning. Brush over dough-wrapped meatballs.
Bake at 350°F for 10–12 minutes until golden. Brush again with garlic butter and bake 5 more minutes.
Remove center bowl, fill with marinara sauce, and sprinkle bombs with remaining Parmesan and parsley. Serve warm.

Notes

You can use frozen meatballs—just thaw and stuff with mozzarella before wrapping.
Use low-moisture mozzarella to avoid sogginess and cheese leakage.
To freeze, assemble raw and bake directly from frozen for 20–25 minutes.
Great alternative: try turkey or chicken instead of beef.
Air fryer option: cook at 350°F for 8–10 minutes, flipping halfway.

Find it online: https://recipeshots.com/cheesy-meatball-bombs-recipe/