Meatball Bombs
Have you ever wondered what makes the perfect party appetizer? Whether it’s game day, a family gathering, or just a night of snacking, Meatball Bombs are guaranteed to impress everyone. These delicious little bites feature a juicy, flavorful meatball stuffed with gooey mozzarella cheese, all wrapped in tender pizza dough and brushed with a buttery garlic topping. Doesn’t that sound amazing?
Let’s dive into how these crowd-pleasers can be made step-by-step. Don’t worry—it’s easier than you might think!
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What You’ll Need to Make Meatball Bombs
Before starting, make sure everything is ready to go. Here’s a handy checklist of ingredients:
For the Meatballs:
- Ground chuck
- Chopped onion
- Plain breadcrumbs
- Egg
- Milk
- Worcestershire sauce
- Ketchup or tomato sauce
- Minced garlic
- Italian seasoning
- Salt and pepper
- Fresh mozzarella balls or mozzarella cut into chunks
For the Dough and Topping:
- Refrigerated or homemade pizza dough
- Egg (for egg wash)
- Butter
- Garlic powder
- Parsley
- Parmesan cheese
- Marinara sauce (for dipping)
Do you already have these ingredients in your kitchen? If not, jot them down for your next grocery run!
Making the Meatballs
Step 1: Mixing the Meatball Mixture
Combine ground chuck, chopped onion, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, garlic, Italian seasoning, salt, and pepper in a large bowl. Gently mix ingredients until full combined.
Tip: Overmixing the meat will make the meatballs tough. A gentle hand works best here!
Step 2: Stuffing the Meatballs with Cheese
Scoop out small portions of the meat mixture using a cookie scoop. Flatten each portion slightly and place a mozzarella ball or chunk in the center. Wrap the meat mixture around the cheese and shape it into a ball.
Once all the meatballs are formed, place them on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for about 12–14 minutes, then set them aside to cool.
Wrapping the Meatballs in Dough
Step 3: Preparing the Pizza Dough
Roll out the pizza dough into a rectangle, about 12 x 15 inches. Use a pizza cutter to slice the dough into squares. Each square should be just big enough to wrap around a meatball.
Place a meatball in the center of a dough square. Wrap the dough around the meatball, making sure to seal it completely. This keeps the cheese from leaking out while baking.
Arrange the wrapped meatballs on a baking sheet with a little space between each one.
Pro Tip: If you’re using homemade dough, letting it rest for a few minutes makes it easier to work with!
Baking the Meatball Bombs
Step 4: Brushing and Baking
In a small bowl, whisk an egg with a tablespoon of water. Use a pastry brush to coat each dough-wrapped meatball with the egg wash.
Bake the Meatball Bombs in a 375°F (190°C) oven for 25–30 minutes, or until the dough is golden brown and the meatballs are heated through.
Adding the Finishing Touches
While the Meatball Bombs are baking, melt butter in a small saucepan. Stir in garlic powder and parsley.
Once the bombs come out of the oven, brush them generously with the garlic butter mixture and sprinkle Parmesan cheese over the top. This step makes them look (and taste!) irresistible.
Serving Your Meatball Bombs
Warm up some marinara sauce for dipping. Arrange the Meatball Bombs on a serving platter, and watch as everyone grabs one and dives into that gooey, cheesy center.
These appetizers are perfect for mingling, cheering on your favorite team, or just enjoying a cozy night in.
Tips for Making Meatball Bombs
- Seal the Dough: Make sure the dough is wrapped tightly around the meatball to keep the cheese inside.
- Prep Ahead: The meatballs can be made and refrigerated a day before assembly.
- Experiment with Cheese: Mozzarella is classic, but cheddar or pepper jack can add a fun twist.
- Freezer-Friendly: Assemble the bombs, freeze them on a baking sheet, and transfer them to a freezer-safe bag. They can go straight from the freezer to the oven—just add a few extra minutes to the baking time.
Storing and Reheating Meatball Bombs
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to five days. Reheat in the oven to keep the crust crispy.
- Freeze: Freeze the unbaked bombs for up to six months. When ready to enjoy, bake them directly from the freezer.
Why Meatball Bombs Are a Crowd Favorite
These bite-sized appetizers are everything you want—savory, cheesy, and wrapped in golden, buttery dough. Whether you’re hosting a party or settling in for a game day, these are sure to be a hit.
What’s your favorite part of this recipe? Is it the cheesy surprise inside or the buttery garlic topping? Let me know if you try these, and feel free to share any creative variations you come up with. Happy cooking, and let’s mix it up!
Try this smoked meat ball recipe too!
Apparel for the foodie & griller
Meatball Bombs
Ingredients
- 2 lb ground chuck
- 1/2 cup onion minced
- 1 cup plain bread crumbs
- 1 large egg
- 1/2 cup milk
- 1 Tbsp worcestershire sauce
- 1/4 cup ketchup tomato sauce
- 2 tsp garlic minced
- 1 tsp salt
- 1 tsp pepper
- 2 tubes pillsbury pizza dough
- 40 mozzarella cheese balls
- 3 Tbsp butter melted
- 1 Tbsp parsley
- 1 tsp garlic powder
- 1/4 cup parmesan cheese grated for topping
Instructions
- Preheat oven to 375 degrees ℉
- In a large bowl, combine the ground chuck, chopped onion, plain breadcrumbs, large egg, milk, Worcestershire sauce, ketchup (or tomato sauce), minced garlic, salt, and pepper. Use your hands to gently mix the ingredients until they are well combined.
- Using a cookie scoop, portion the meat mixture and wrap around 1 cheese ball. Shape each into 1- 1/2 inch balls, ensuring the cheese is sealed inside. Bake the meatballs for 12- 14 minutes. Remove from oven and cool enough to handle.
- Unroll the Pillsbury refrigerated pizza dough roll or stretch pizza crust to about a 12 x 15 square and cut it into 20 squares. They don't have to be perfect you will be pulling them around each meatball. Just large enough to cover each meatball bomb. Carefully wrap each meatball with the dough, ensuring there are no gaps for the cheese to escape during baking. Place the wrapped meatballs on a baking sheet, leaving a 2-inch space between them. Beat an egg with a tablespoon of water and brush each meatball bomb with the egg mixture.
- Place the baking sheet with your Meatball Bombs in a preheated 375 degree Fahrenheit(190°C) oven and bake for 25-30 minutes or until the crust is golden brown and the meatballs are cooked through.
- While your Meatball Bombs bake, melt the butter and add the garlic powder and parsley. Remove from oven and immediately brush each meatball bomb with the butter mixture and top with parmesan cheese. Warm up a side of marinara sauce, arrange them on a serving platter with a bowl of marinara on the side.