Cheesy Meatball Bombs are a must-try for all Italian food lovers. This appetizer is a delicious, bite-sized roll stuffed with melty mozzarella and Carando Abruzzese Meatballs. This recipe is so simple to make that anyone can make it without much hassle. It only involves simple, budget-friendly, ingredients and a few minutes of prep time, so you can spend less time in the kitchen making them and more time enjoying your family.
Thank you to Carando® for sponsoring this post.
Look at these beauties!
Simple cheese and meatball stuffed rolls, aka bombs. So delicious!
I’ve made something similar to these cheesy meatball bombs before. Those ricotta sausage bombs were made with homemade dough and they were a bit time-consuming. That’s why today, I am sharing a simpler version that tastes just as good, if not better.
This post may contain affiliate links. Please see my disclosure policy for more details.
Harry and I loved this new version of cheesy bombs. We both enjoy trying new ingredients and often find some amazingly good items in Kroger. That’s why I couldn’t pass up Carando Abruzzese Meatballs when I saw them. They are made with a blend of Italian cheeses and herbs and the highest quality pork. Sounds pretty good, right?
To keep in theme with the Italian flavors I stuffed these meatballs inside balls of dough with fresh mozzarella cheese. Just imagine warm crusty bread oozing with melty cheese and bursting with Italian meatballs. It’s like a real taste of Italy!
To keep these cheesy meatball bombs simple and budget friendly, I opted to use refrigerated biscuits instead of making the dough from scratch. If you have the time to make the dough from scratch, you can make half of my favorite pizza dough recipe. But today we’re keeping things simple.
Besides, the focus is all about the meatballs. Just look how plump and delicious these beauties are.
The meatballs need to be cooked through before going into the center of the rolls. Follow the instructions on the back of the package for cooking them.
Once fully cooked, allow the meatballs to cool enough to be handled and cut each one in half.
Flatten out each piece of biscuit dough then cut those in half as well. It’s okay if the cut pieces are not perfectly round. You really just need a flat surface to top with cheese and meatballs.
Place a cube of cheese in the center of the dough and lay half a meatball over the cheese, then pull the sides of the dough up and over to fully encase the filling. Pinch the seams to seal it so none of the gooey cheese seeps out.
The cheesy sausage bombs are best right out of the oven because the rolls are crispy on the outside and tender on the inside. I like to brush them with garlic butter immediately after they’re done baking. There’s nothing better than fresh, hot buttered bread.
The flavorful meatballs and melty mozzarella in the center is fantastic. Enjoy the bombs just as they are or serve them with warm marinara sauce for dipping.
I’m already pondering other ways to enjoy Carando Abruzzese Meatballs from Kroger. I bet they’d make a hearty addition to spaghetti and homemade sauce.
Cheesy Meatball Bombs
- 1 (16 ounce) package Carando Abruzzese Meatballs*
- 3 (7.5 ounce) cans refrigerated biscuits
- 8 ounces mozzarella cheese, cut into 24 pieces
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon garlic powder
- fresh parsley, chopped fine, for garnish
- marinara sauce for dipping, optional
- Cook the sausage according to the package directions. Set aside to cool until the sausage can easily be handled.
- Preheat the oven to 375°F.
- Open the biscuit can and separate the biscuits. Flatten each piece of dough out into a thin circle and cut in half. Lay a piece of mozzarella in the center of each biscuit half. Cut the meatballs in half and place one half over each piece of mozzarella. Carefully wrap the biscuit around the filling and pinch the seams to seal. Place seam side down on an ungreased baking sheet about 1 inch apart. Bake for 10 minutes or until golden brown.
- Mix butter and garlic in a small bowl. Brush butter over the tops of rolls and sprinkle with fresh parsley. Serve warm with marinara sauce.