Best Meatball Bomb 5 Layers Of Flavor Recipes
MEATBALL BOMBS
These Meatball Bombs are stuffed with marinara, meatball, and cheese, then wrapped in dough and topped with a seasoned garlic butter. They are quick to make and have so much flavor!
Provided by Jessica - The Novice Chef
Categories Beef
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Using your hands or a rolling pin, flatten each biscuit into a 4 inch round.
- Place 1 meatball and 2 tablespoons marinara in center of each dough round. Top with 2 tablespoons of cheese.
- Wrap dough around meatball and cheese, pressing edges to seal. Place seam side down, leaving room for spreading on prepared baking sheet. Continue until all biscuits have been completed.
- In a small bowl, whisk together melted butter, garlic, Italian seasoning and salt. Evenly spoon on top of each biscuit.
- Bake for 18 to 20 minutes, or until golden brown. Serve warm!
Nutrition Facts : Calories 214 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 520 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
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