Cheesy Meatball Bombs

Use lean meat for the meatballs to avoid greasy bombs.
Mix breadcrumbs and egg gently so the meatballs stay tender.
Don’t overcook the meatballs before baking them in the dough.
Ensure the cheese is fully enclosed in the meatball to prevent leakage.
Flatten the biscuit dough enough to cover the meatball completely.
Brush the garlic butter generously to create a golden, crispy exterior.
Use fresh mozzarella for the best melting effect.
Preheat the oven fully to avoid uneven baking.
Freeze the assembled bombs if you want to prep ahead for a party.
Add a bit of seasoning to the marinara sauce for an extra kick.
To ensure even cooking, rotate the baking sheet halfway through.
Try adding fresh herbs like basil or oregano to the butter glaze for a burst of flavor.
Use a cookie scoop to make uniform meatballs for consistent cooking.
Top with grated parmesan after baking for an extra cheesy finish.
Serve these with a side of Italian salad for a complete meal.
For a sweeter dip, try serving with a balsamic glaze instead of marinara.
Do not skip the butter glaze – it adds a crucial flavor layer!
For extra flavor, season the biscuit dough with a pinch of garlic or onion powder.
Use a thermometer to ensure the meatballs are cooked through (160°F).
Make sure the dough is sealed well so that no cheese escapes while baking.