Name: Garlic Bread Meatball Bombs
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Cuisine: American-Italian
Ingredients: 1 can refrigerated biscuit or pizza dough (16 oz); 12 cooked meatballs, thawed; 1 cup shredded mozzarella cheese; 4 tbsp unsalted butter, melted; 2 cloves garlic, minced; 1 tsp dried Italian seasoning; 1 tbsp fresh parsley, chopped; 1/4 cup grated Parmesan cheese

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These Garlic Bread Meatball Bombs are the ultimate comfort food twist—gooey mozzarella, juicy meatballs, and golden garlic butter bread all wrapped into a delicious bite-sized package. Whether I’m feeding a crowd or just want something warm and cheesy, these never fail to satisfy.

Garlic Bread Meatball Bombs

Why You’ll Love This Recipe

I love how incredibly easy and fast these are to make. With just a few ingredients and hardly any prep, I can have something hot and satisfying on the table in under 30 minutes. The combination of cheesy, garlicky bread and tender meatballs feels like the perfect mashup of garlic bread and meatball subs. Plus, they’re fun to eat and perfect for dipping in marinara sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can refrigerated biscuit or pizza dough (16 oz)
12 cooked meatballs, thawed
1 cup shredded mozzarella cheese
4 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tsp dried Italian seasoning
1 tbsp fresh parsley, chopped
1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Separate the dough into individual pieces and flatten each into about a 4-inch circle.
Add a meatball to the center of each circle, sprinkle some mozzarella on top, and fold the dough around the meatball. I make sure it’s sealed tightly and place it seam-side down on the baking sheet.
Mix the garlic butter by combining melted butter, minced garlic, Italian seasoning, and chopped parsley.
Brush each dough ball with the garlic butter and sprinkle with Parmesan cheese.
Bake for 15–18 minutes or until golden brown and cooked through.
Let cool slightly and serve warm with marinara sauce on the side.

Servings and timing

This recipe makes 12 Garlic Bread Meatball Bombs. I usually find it serves 4 people as a main or 6–8 as an appetizer. From start to finish, it takes about 30 minutes—10 minutes for prep and 15–18 minutes to bake.

Variations

I sometimes swap in Italian sausage or mini meatballs for a different flavor.
For a spicy kick, I add crushed red pepper flakes to the garlic butter.
I’ve also tried using crescent roll dough for a flakier texture.
Adding a cube of cheese inside with the meatball makes it extra gooey.
For a vegetarian twist, I use meatless meatballs and add sautéed mushrooms.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 350°F (175°C) for about 8–10 minutes to keep the exterior crispy. The microwave works too, but the texture won’t be as crisp.

FAQs

What kind of meatballs work best for this recipe?

I like using fully cooked, frozen meatballs that I thaw ahead of time. Beef, turkey, or even plant-based all work well.

Can I make these ahead of time?

Yes, I prepare them up to the baking step and refrigerate for a few hours. When ready, I bake them fresh so they’re warm and crispy.

What dipping sauces go well with these?

I always go for classic marinara, but ranch, garlic aioli, or even spicy mayo are great choices too.

Can I freeze the baked bombs?

Yes, once baked and cooled, I freeze them in a sealed container. I reheat them in the oven from frozen at 350°F (175°C) for 15–20 minutes.

Do I need to cook the meatballs before assembling?

Yes, the meatballs should be fully cooked and thawed before I wrap them in the dough. This ensures everything bakes evenly.

Conclusion

Garlic Bread Meatball Bombs are one of my go-to recipes when I want something comforting, quick, and totally satisfying. Whether it’s a game day, party appetizer, or just a weeknight dinner, these always hit the spot. With simple ingredients and big flavor, they’re bound to become a regular in my kitchen.