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Garlic Bread Meatball Bombs

Garlic bread meatball bombs wrap fully cooked meatballs and mozzarella in refrigerated biscuits, then bake until golden and brush with garlic butter. Each biscuit has a cheesy center and a savory Parmesan-parsley topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the bombs
  • 1 tsp neutral oil for greasing
  • 1 can (16.3 oz) biscuits refrigerated jumbo; 8 biscuits
  • 8 meatballs fully cooked, about 1 ounce each; thawed in the refrigerator if frozen
  • 4 oz low-moisture mozzarella cut into 8 cubes
For the garlic butter
  • 4 tbsp unsalted butter
  • 0.5 tsp garlic powder
  • 1 tbsp fresh parsley chopped
  • 2 tbsp Parmesan cheese grated

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble and bake
  1. Preheat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with the neutral oil.
  3. Separate the biscuits and flatten each into a roughly 4-inch round.
  4. Place one meatball and one mozzarella cube in the center of each round.
  5. Pinch the dough edges firmly together to seal each bomb.
  6. Place each bomb seam-side down in the baking dish.
  7. Bake for 20–25 minutes, until the biscuits are golden brown and the meatballs reach 165°F in the center.
Make and apply the garlic butter
  1. While the bombs bake, melt the butter.
  2. Stir in the garlic powder and parsley.
  3. Brush the garlic butter over the hot bombs.
  4. Sprinkle with the Parmesan.
  5. Let rest for 5 minutes before serving.

Notes

For a secure seal, pinch the biscuit edges firmly together before placing each bomb seam-side down. Refrigerate leftovers for up to 3 days; freezer-friendly. For a dairy-free option, use dairy-free butter, mozzarella, and Parmesan.