This recipe for Cheesy Meatball Pockets brings together tender beef meatballs, gooey melted cheese, and savory marinara, all wrapped in soft, golden biscuit dough. It’s a quick and comforting handheld meal that reminds me of a childhood favorite—but with a satisfying, grown-up twist.

Cheesy Meatball Pockets

Why I’ll Love This Recipe

I love how easy this recipe is to throw together, especially when I’m short on time. Using pre-cooked frozen meatballs and store-bought biscuit dough means I can have a warm, cheesy, satisfying meal on the table in just about 30 minutes. The melty cheese, flavorful meatballs, and golden-brown crust make it a hit every time. Plus, it’s customizable—I can switch up the sauce, cheese, or even the dough depending on what I have on hand.

Ingredients

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

1 pound frozen fully-cooked beef meatballs, thawed and thinly sliced
1 can (16.3 ounces) refrigerated biscuit dough
1 cup marinara sauce
1 cup diced tomatoes, drained
1½ cups shredded Italian blend cheese, divided
½ teaspoon Italian seasoning
Marinara or Alfredo sauce (optional, for serving)

Directions

I preheat the oven to 400°F.
On a lightly floured surface, I roll each biscuit into a 6-inch disc, about 1/8-inch thick.
I divide the sliced meatballs evenly among the dough discs, placing them in the center.
On top of each portion, I add 2 tablespoons of marinara sauce, diced tomatoes, and shredded cheese.
I fold the dough over the filling and press the edges with a fork to seal them. (A little water on the edges helps them stick better.)
I place the pockets on a greased, shallow-rimmed baking sheet and cut a few small slits on top to vent.
I sprinkle the tops with the remaining cheese and Italian seasoning.
I bake them for 10 to 12 minutes, or until golden brown and crispy.
I like to serve these with warm marinara or Alfredo sauce on the side for dipping.

Alternate Cooking Method

If I’m using a pizza oven, I preheat it to 500°F and bake the pockets for 3 to 5 minutes until puffed and browned on the bottom.

Servings and Timing

This recipe makes 8 servings, with each person getting one cheesy meatball pocket. From start to finish, it takes about 30 minutes—perfect for a quick weeknight dinner or a fun party appetizer.

Variations

Spicy Kick: I sometimes add red pepper flakes or use spicy marinara for an extra kick.
Cheese Swap: Mozzarella, provolone, or even pepper jack can be used instead of Italian blend cheese.
Different Dough: Crescent roll dough or pizza dough works just as well if I want a slightly different texture.
Veggie Boost: I mix in sautéed onions, bell peppers, or mushrooms for added flavor and texture.
Sauce Twist: Pesto or Alfredo instead of marinara gives these pockets a totally different vibe.

Storage/Reheating

To store leftovers, I let the pockets cool completely, then place them in an airtight container in the fridge for up to 3 days. For longer storage, I wrap them individually and freeze for up to 2 months.

When reheating, I pop them in the oven or toaster oven at 350°F for about 10 minutes if refrigerated, or 20 minutes if frozen, until warmed through. Microwaving is quick, but I prefer the oven to keep the crust crispy.

FAQs

What kind of meatballs should I use?

I use fully-cooked frozen beef meatballs for convenience, but any kind of fully-cooked meatballs (turkey, chicken, or even homemade) can work as long as they’re thawed and sliced thin.

Can I make these pockets ahead of time?

Yes, I assemble the pockets, store them in the fridge (uncooked) for up to 24 hours, then bake them when I’m ready. I don’t recommend storing them with sauce inside for longer than that to prevent soggy dough.

Can I air fry these instead of baking?

Absolutely. I preheat my air fryer to 370°F and cook the pockets for 8–10 minutes, checking for a golden brown crust and warm filling.

Are these good for kids?

They’re perfect for kids! The handheld size and cheesy, saucy filling make them fun and easy to eat. I sometimes leave out the diced tomatoes for picky eaters.

What should I serve with Cheesy Meatball Pockets?

I like to serve them with a side salad, steamed veggies, or just some extra marinara sauce for dipping. They also pair well with roasted potatoes or garlic bread if I want to make it a bigger meal.

Conclusion

Cheesy Meatball Pockets are one of those comforting, satisfying meals I can count on when I need something fast, fun, and flavorful. Whether I’m feeding my family or whipping up a snack for game night, these pockets always hit the spot. With just a few ingredients and less than 30 minutes, I can bring a warm, cheesy, nostalgic dish to the table that everyone loves.