Cheesy Meatball Bombs
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Cheesy Meatball Bombs
Category
Appetizers
Ingredients
- 1 lb ground beef
- 1/2 cup bread crumbs
- 2 garlic cloves, minced
- 2 tablespoons Fustini's Espresso Bean balsamic
- 1 tablespoon Fustini's Tuscan Spice blend
- 1/4 cup fresh Italian parsley, chopped
- Kosher salt and ground black pepper
- 1 1/2 cans refrigerated flaky biscuits
- 2 oz shredded Mozzarella cheese
- 1 cup Panko crumbs
- 1 tablespoon Fustini's Tuscan Spice blend
- 2 tablespoons Fustini's Tuscan Herb olive oil, plus more for greasing
- chopped Italian parsley, garnish
- 2 cups marinara sauce, serving
Ingredients
Bombs
Directions
- Preheat oven to 375 degrees F. In a large bowl combine ground beef, bread crumbs, seasoning, garlic, balsamic, parsley, salt and pepper. Roll into meatballs approx 1 1/2 -2 inches.
- Generously grease 2 regular-size muffin tins. Separate 12 biscuit layers into two layers. Press each into a 3 1/2" diameter circle.
- Place a small amount of cheese in the center and place a meatball on top of the cheese. Gently stretch the dough up and around the meatball and cheese. Pinch firmly to seal. Place in each muffin cup, seam side down.
- In a small bowl, combine Panko and olive oil until well mixed. Sprinkle panko mixture on top of each ball. Bake 15 - 20 minutes until golden brown and meatballs are cooked through. Garnish with parsley and serve with warmed marinara sauce.
Recipe Note
Substitute your favorite herb-infused olive oil. To reheat place in the microwave for 1 1/2 minutes and then air-fry for 3 minutes.