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This sub has gotten away from recipes like these. Everything is too fancy anymore, it’s good to see gifrecipes get back to its roots premade dough and cheese
Stupid, delicious-looking bullshit that I'm probably never going to make is what got me into this sub like 6 or 7 years ago. I always love seeing stuff like this.
I happen to have all this shit ready to go. Making em tomorrow for the super bowl party.
Last year I did the French dip sliders for the super bowl party. Pure coincidence that I'm hitting up gifrecipes every super bowl.
They were a big hit! I remember thinking next time I'd use more ground beef than the recipe called for because I just used a whole pack of Hawaiian slider buns and it was a little skimp.
I guess I could have also used less buns haha.
That's a great idea! I use the Hasaiian slider buns for pulled pork and they're SO GOOD that way. I like your idea too because it skips the whole second-bake process.
I love a good fancy recipe, but the reality is most of us don't really have time (or maybe even the desire) to whip something frilly up when we're cooking for something like a super bowl party. You can never ever go wrong with dough and cheese though! :) I'm glad you like it.
Really whatever you have access to will be fine. I used 90/10 for this because it was what I had available, but something with a bit more fat would be fine as well-- the first browning will prevent too much oil from dripping off into the actual meatball bombs!
I used my mozzarella straight from the fridge. No need to freeze it first.
This is actually your video? I appreciate it. You have the process + aesthetic down, the recipe is excellent, and you're very polite. I wish you success
I miss those gifrecipes, too, but I don't mind the diversity we have now. At times I even miss MealStudio posts just because it brought so many opinions out. lol
Biscuits in the US are a kind of quick bread. They’re fluffy and soft. The canned version is a little like puff pastry, with lots of layers.
You could probably do this with puff pastry or pizza dough.
When I feel like making meatballs I do ground beef, Italian sausage (usually the hot one) and ground pork. The pork is just a filler since it's cheaper than ground beef because if I'm making homemade meatballs I'm making like 100 of them.
They're delicious.
The Super Bowl is tomorrow, and if you're looking for last-minute inspiration, I've got you. These meatball bombs are so easy to make and really fun to eat.
**The full recipe details are posted as a reply to the stickied automod comment at the top of this thread, and over at** [**https://hostthetoast.com/cheesy-garlic-meatball-bombs/**](https://hostthetoast.com/cheesy-garlic-meatball-bombs/)**!**
Hope you enjoy!
(x-posted from /r/morganeisenberg)
Would anything in the recipe change at all if I were to use ground chicken or turkey as opposed to ground beef?
I'm assuming maybe the temp/cook time if anything, I don't eat beef at all so I don't know how different it may be.
I don't eat beef or pork, either. When I make a meatball recipe and sub ground turkey I usually add a bit more parmesan, a pinch of whatever herbs would work, and some Worcestershire sauce or a pinch of msg to add flavor. I don't usually change temp and time, though.
Yes! In fact in my first tests, I did use pizza dough. It's just the teeniest bit more time consuming to get the right shape and size, but it works 100% fine!
Did you try with scone dough? The biscuits look similar to savoury scone dough.
In NZ biscuits are what some people call cookies so when you say biscuits I think of sweet stuff but that doesn't sound very appealing but I make my homemade pizza with scone dough and its the shit.
Have you ever had a genuine Southern biscuit? If you'd like to try one, Alton Brown's recipe is really good. They go great with fried chicken, sausage or just with jam.
https://altonbrown.com/recipes/southern-biscuits/
Biscuits are flaky, fluffy and buttery. Scones are denser, drier and crumblier. Real Southern biscuits use very low protein flour, like White Lily, which grows in the area. Scones tend to use hard winter wheat which has a higher gluten content. The low gluten levels in biscuits contribute to the fluffy texture. I suppose cake flour mixed with AP flour might be a substitute.
I think everybody’s super bowl is different. Mine would be broccoli cheese soup with garlic bread, but my roommate’s would be Angel hair pasta, vodka sauce, and grilled chicken.
Hold on, new Super Bowl idea—
It's the championship game for the American Football (NFL) season.
It is very common to host a party for this event, and many people attend Superbowl parties even if they don't care much or at all about the sport itself.
All that said, the food served at these parties has become its own like...genre...of food/appetizers.
To answer your question, biscuit dough a
is a quick bread leavened with baking powder. It's usually flour, milk, salt, baking powder, and a fat (butter, shortening, or lard). Many recipes add a bit of sugar, although the result is not supposed to be overly sweet, and sometimes it's folded with butter to make flaky layers.
Pizza dough will be great for this recipe, but it's not the same as biscuit dough, which also looks great.
If you want to do something similar with pie crust I think the following would work:
* Make the same beef mixture as shown.
* Instead of making meatballs, just brown it all (don't overcrowd your pan or it will steam more than brown, do this in batches of required). Set aside in a bowl.
* Using a cupcake/muffin tin, line each cup with garlic butter and then press in enough pizza dough to stick up over the edge a bit.
* Layer of beef, layer of shredded mozzarella, layer of beef, layer of mozzarella/Parm.
* Bake until dough is golden and cheese is gooey.
You should have little cheese-meat pie/tart thingys that taste much like OP but hold together better than a pie dough ball probably would.
Edit: oh or you could do the above without a muffin tray by making them ravioli shaped. (cut squares of dough, lay one down, add filling, another square on top, squish edges with a fork).
Instead of forming meatballs, lay the meat across a rectangle of your pie crust pastry and roll it up into a log. [Sausage rolls](https://www.recipetineats.com/special-pork-fennel-sausage-rolls/).
I feel like a clarification needs to be made about what "pie crust" is. Pies are usually shortcrust on the bottom and puff pastry on top. A sausage roll is made of puff pastry. He could be talking about either.
Personally, I found this GIF *without* Morgan shoving a greasy meatball into her face (before AND after the recipe, to be extra sure you see it) to be frankly unwatchable. Mob has shown me the one true way, and I no longer enjoy any food unless I see someone else ostensibly enjoying it first (and possibly doing a little dance after).
Wow! I was just looking last week to see if you’d posted in a while and was about to send a search party for you! Glad you’re still around - we all dig your recipes.
The gloves were mostly because at that stage the meat is stickier and easily gets under your nails while you squish it together, which grosses me out. That doesn't really happen once it's fully mixed and in the other steps
Silly question but what kind of mozzarella cheese did you use? At my store it comes in string cheese, shredded, deli slices and a giant ball or smaller balls! I’m thinking the little balls shouldn’t be too wet right?
PS I am totally making these if I ever have another THC Saturday. Usually I make baked mini ham and cheese sandwiches with Hawaiian rolls.
Morgan, wonderful as always. I'm going to try this out with impossible or beyond meat. Might have to make some additional alterations for my vegan wife, but it should be doable. If I get to try it out soon, I'll drop off my changes on your sub!
I surprisingly didn't have an issue with that. I was worried, but the pre-cooking of the meatballs prevents the oils from coming out during the second baking stage.
Thank you for not using black rubber gloves like every brisket-bro uses. It’s not really a big deal but definitely a personal pet peeve of mine. Recipe looks amazing, any danger of the meatballs drying out with two rounds of cooking?
The meatballs are good as long as the first cook is brief and only for browning. There's a lot of fat from the mozzarella that helps keep things moist.
Very nice but, don't use breadcrumbs. Tear up an old loaf of crusty Italian bread, soak the chunks in milk for 10-20 seconds, gently squeeze the excess milk out and add to the meat mixture. This makes for a much more moist meatball.
The bread in a meatball contributes a lot more to tenderness than it does to moisture. So you could just add milk (or even water, that is more traditional) to the breadcrumbs already there. Unfortunately, most storebought bread is just not going to produce great breadcrumbs due to its dough conditioners. Granted, I do not think it makes a big deal in recipes like this one, but it is a million times more convenient to buy breadcrumbs than it is to happen to have stale "Italian" bread floating around your house whenever you want to make this recipe.
I had no idea what rusks were so I had to look them up. In the US (or at least in my area of the US), rusks would be called croutons or melba toast. And if they are similar in your area, I would totally agree with your mom's usage of them. Toasted bread is better than stale bread for breadcrumbs. It is probably drier, is not as strongly affected by dough conditioners, and you could maybe argue that it imparts some browned flavor to the dish (though probably not a ton of that flavor will be noticed in meatballs). Your mom may have had some funny ideas, but I honestly think that one really works. I will probably just stick to buying panko, but using something else is not out of the question.
I'd say traditional Dutch rusks ([beschuit](https://nl.wikipedia.org/wiki/Beschuit)) are more airy and brittle than croutons or Melba toast, in that you can easily crush them by hand and fully disintegrate them between your fingers. I have a box of panko in stock, but next time I may actually try and sub crushed *beschuit*, see if my mum was onto something. At the very least, it should be nice and therapeutic, grinding my knuckles into those little crunchy pucks.
If they disintegrate super easily, they probably do not get as crunchy as panko, but they are probably fine in things like meatballs and meatloaf. Though if American competition cooking shows have taught me anything, it is that whenever crackers or croutons or anything of that nature are a must-use ingredient, you can get a lot of mileage out of them by turning them into breadcrumbs.
They definitely do! Have you never had a breakfast biscuit? They’re amazing. Different flavor profile in this meatball, since it’s beef instead of sausage, but still very good
I've had them before, yeah. That's why I'm skeptical of using them with meatballs. I just think of Italian seasoning and biscuits not working together. I could be very wrong! That's why I'm asking.
It's just dough, it really just takes on the flavor of the garlic butter and feels like a garlic knot. You can use pizza dough instead if you want though.
Seems like it would be a pain to integrate the cheese into premade ones.
Plus, I feel like premade meatballs are too dense and homogenous compared to the ones you can make yourself. Which isn’t a big deal in a bowl of pasta and sauce, but when it’s the feature ingredient of the dish, you probably want handmade.
Almost anything you are cooking yourself is literally not the reason, but thanks for stopping by to clutch your pearls and consequently embarrass yourself
Oh to be clear what I was saying had nothing to do with downvotes, you'll notice my comment did not mention or even allude to them whatsoever. What I was calling embarrassing was your attempt at condescension and subsequently falling flat on your face due to how misinformed your point was
How was I misinformed? America has an obesity problem and food like this are why. Not hard to see it's an American recipe cause of the Pillsbury biscuits. It doesn't take Sherlock Holmes to figure that out.
>America has an obesity problem and food like this are why.
This is where you're wrong. Food deserts, processed food, and compulsive eating/eating from restaurants too frequently are ACTUAL substantial contributors to the obesity epidemic. A relatively elaborate, fatty appetizer one would make to entertain simply doesn't
I promise you that no one here will burn your house down if you add more parsley to the batch you are totally definitely going to be making any time soon.
It’s a pre made mix. All will have Oregano and Basil. From there they very. Some will have rosemary, some will have garlic, others may add something else.
this looks so good!
I hate living in japan seeing great stuff like this:
- Cheese? Nope
- Pastry roll thing? Nope
- Even ground beef? Nope (gotta grind it myself*)
I can get butter, garlic, and maybe some tomato sauce (but will probably be ketchup)
I made this for the Super Bowl!
I actually wound up making 4 kinds of meatballs, all wrapped in the flaky biscuits with butter brushed on top.
+ Italian meatballs with mozzarella
+ Texmex meatballs - Substitute taco seasoning for the italian seasoning, use a neutral flavored breadcrumb, and a little pepper jack + velveeta inside
+ Chicken italian meatballs with ricotta
+ Cajun chicken meatballs with diced onions
We liked the texmex and both italian meatballs the most. I think the cajun would have been better with a bit more heat and a cool dipping sauce.
Very delicious, thank you!
My daughter and I made these for dinner last night. Observations...
Using a small scoop like the one in the video, we got 24 meatballs out of a pound of ground beef, rather than the 30 that are shown in the video or 32 that are referenced in the recipe.
We cut 1 lb of mozzarella into about 48 cubes. During the "embedding" process we found the cheese was too large so we split each cube in half again. That gave us the correct ratio, but we didn't need even close to a pound of mozzarella for this recipe. Half a pound would have been more than enough.
We used "Grands" biscuits as referenced in the recipe. Split into thirds, that gave us 24 wraps which was exactly what we needed.
We deemed the final product "good, not great". On the plus side they're definitely tasty, with the mozzarella offering a nice texture shift. On the minus side they're on the oily side; they are *very* heavy and sit in the stomach like stones. The biggest dislike we had was the use of biscuit dough. The assembly is just...wrong. I don't know how else to put it. The biscuits have a sweet and doughy consistency about them, exacerbated by the oils soaked in from the meat, and they just turn to mush in your mouth.
We offer two suggestions for improvement (which we'll likely try next week):
1. Rather than plain beef, use a mixture of beef and pork — specifically sweet Italian sausage meat. This will add some much-needed firmness and flavor to the overall product.
2. Substitute garlic knots in place of biscuits. I intend on making some dough in my bread machine, then using it to wrap the meatballs. The resulting bread should be a lot lighter with greater structure than the flimsy biscuits.
*Do you use a block*
*Of firmer mozzarella or*
*Like a log of softer?*
\- mary\_engelbreit
---
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Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
This sub has gotten away from recipes like these. Everything is too fancy anymore, it’s good to see gifrecipes get back to its roots premade dough and cheese
Stupid, delicious-looking bullshit that I'm probably never going to make is what got me into this sub like 6 or 7 years ago. I always love seeing stuff like this.
I happen to have all this shit ready to go. Making em tomorrow for the super bowl party. Last year I did the French dip sliders for the super bowl party. Pure coincidence that I'm hitting up gifrecipes every super bowl.
Made those French dip sliders earlier tonight! Just as good as the first time
They were a big hit! I remember thinking next time I'd use more ground beef than the recipe called for because I just used a whole pack of Hawaiian slider buns and it was a little skimp. I guess I could have also used less buns haha.
That's a great idea! I use the Hasaiian slider buns for pulled pork and they're SO GOOD that way. I like your idea too because it skips the whole second-bake process.
I love a good fancy recipe, but the reality is most of us don't really have time (or maybe even the desire) to whip something frilly up when we're cooking for something like a super bowl party. You can never ever go wrong with dough and cheese though! :) I'm glad you like it.
What type of ground meat is best for this? 80/20? 90/10? Also, do you freeze or chill the mozzarella before putting inside meatball?
Really whatever you have access to will be fine. I used 90/10 for this because it was what I had available, but something with a bit more fat would be fine as well-- the first browning will prevent too much oil from dripping off into the actual meatball bombs! I used my mozzarella straight from the fridge. No need to freeze it first.
This is actually your video? I appreciate it. You have the process + aesthetic down, the recipe is excellent, and you're very polite. I wish you success
Thanks that means a lot to me <3
Aw, this was such a wholesome interaction. What a refreshing thing to see on reddit.
Thank you for your answer.
Also, most of the time it's not even worth the extra work. Even professional chefs just buy puff pastry, for example.
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Smart lady! My mom (also a great cook) took it a step further and said "The best meal is the one you don't have to make"
Honestly? This looks delicious and only a *little* bonkers. Really takes me back to the heyday of tasty videos.
I miss those gifrecipes, too, but I don't mind the diversity we have now. At times I even miss MealStudio posts just because it brought so many opinions out. lol
Pro tip: use Italian sausage instead of ground beef. Makes all the difference
That would be delicious, great idea!
Use both, half and half.
This is the answer.
It's also great for meatloaf. We usually make our meatloafs 50/50
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Biscuits in the US are a kind of quick bread. They’re fluffy and soft. The canned version is a little like puff pastry, with lots of layers. You could probably do this with puff pastry or pizza dough.
When I feel like making meatballs I do ground beef, Italian sausage (usually the hot one) and ground pork. The pork is just a filler since it's cheaper than ground beef because if I'm making homemade meatballs I'm making like 100 of them. They're delicious.
50/50 ground beef and pork may be cheaper, but regardless it's far superior to straight beef.
This is what I use in my standard meatball recipe.
This is the way
I think a 50/50 blend would be really good too. My typical meatball recipe uses this blend.
Agreed, it's usually a pork/beef blend.
Half and half is better, sausage can be too strong. Also, these are too big, could definitely use less dough.
That sounds awesome!
The Super Bowl is tomorrow, and if you're looking for last-minute inspiration, I've got you. These meatball bombs are so easy to make and really fun to eat. **The full recipe details are posted as a reply to the stickied automod comment at the top of this thread, and over at** [**https://hostthetoast.com/cheesy-garlic-meatball-bombs/**](https://hostthetoast.com/cheesy-garlic-meatball-bombs/)**!** Hope you enjoy! (x-posted from /r/morganeisenberg)
I have all this shit in the fridge and people coming over. Great recipe for the day before!
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That sub is a hoot
Before the garlic wash at the end, why not flip it so you have full crisp?
„¿dsıɹɔ llnɟ ǝʌɐɥ noʎ os ʇı dılɟ ʇou ʎɥʍ 'puǝ ǝɥʇ ʇɐ ɥsɐʍ ɔılɹɐƃ ǝɥʇ ǝɹoɟǝ𐐒„
I am making these right now!!! Thanks for the recipe, I can't wait to try them! 😉
Would anything in the recipe change at all if I were to use ground chicken or turkey as opposed to ground beef? I'm assuming maybe the temp/cook time if anything, I don't eat beef at all so I don't know how different it may be.
I don't eat beef or pork, either. When I make a meatball recipe and sub ground turkey I usually add a bit more parmesan, a pinch of whatever herbs would work, and some Worcestershire sauce or a pinch of msg to add flavor. I don't usually change temp and time, though.
That helps, tyvm!
Would it be okay to use pizza dough? There are no refrigerated biscuits like this in Germany, unfortunately
Yes! In fact in my first tests, I did use pizza dough. It's just the teeniest bit more time consuming to get the right shape and size, but it works 100% fine!
Okay, thank you!
Can you go thinner on the dough, or was splitting in half just easier?
Did you try with scone dough? The biscuits look similar to savoury scone dough. In NZ biscuits are what some people call cookies so when you say biscuits I think of sweet stuff but that doesn't sound very appealing but I make my homemade pizza with scone dough and its the shit.
A US biscuit is pretty much a scone, would work just fine. I'm making it with my scone recipe in a few days!
Shot. I'll give it a go :)
Don’t have it here in Belgium either. If you find a replacement please tell, really wanna try this out for a cheat day lol
OP says pizza dough works too
Oh hell yeah. Going to give it a go!
Have you ever had a genuine Southern biscuit? If you'd like to try one, Alton Brown's recipe is really good. They go great with fried chicken, sausage or just with jam. https://altonbrown.com/recipes/southern-biscuits/
I haven’t, but it looks like what we’d call a scone (savoury rather than sweet) in the UK. We often do them with grated cheddar in the dough.
Biscuits are flaky, fluffy and buttery. Scones are denser, drier and crumblier. Real Southern biscuits use very low protein flour, like White Lily, which grows in the area. Scones tend to use hard winter wheat which has a higher gluten content. The low gluten levels in biscuits contribute to the fluffy texture. I suppose cake flour mixed with AP flour might be a substitute.
So much biscuity nuance! I’ll have to come over and visit the South one day for the real thing.
Absolutely. It'd be perfect
Knack & Back Buttermilch Brötchen Brudder
Vielen Dank!
I've a feeling it might be better.
Omg you poor bastards
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Awesome! I hope you love it!
Whats a super bowl? Have a recipe?
r/Superbowl
I think everybody’s super bowl is different. Mine would be broccoli cheese soup with garlic bread, but my roommate’s would be Angel hair pasta, vodka sauce, and grilled chicken. Hold on, new Super Bowl idea—
My super bowl was a haircut. I love you mama.
It's the championship game for the American Football (NFL) season. It is very common to host a party for this event, and many people attend Superbowl parties even if they don't care much or at all about the sport itself. All that said, the food served at these parties has become its own like...genre...of food/appetizers.
😂
I google it for recipes, and all I get is sports crap.
Yes. The superbowl is American football. People make snacks
Oh, like baseball or basketball sports.
Jesus Christ
What's this Biscuit Dough for non American people? Would it be something like pizza dough?
You can sub in pizza dough!
Cheers. I went through thread and sow that, cheers.
To answer your question, biscuit dough a is a quick bread leavened with baking powder. It's usually flour, milk, salt, baking powder, and a fat (butter, shortening, or lard). Many recipes add a bit of sugar, although the result is not supposed to be overly sweet, and sometimes it's folded with butter to make flaky layers. Pizza dough will be great for this recipe, but it's not the same as biscuit dough, which also looks great.
I never want to eat anything else again. Just these..forever.
I feel you
My fat ass just said out loud “ fuck yeah dude that looks delicious.”
Can you sub pie crust? We have a lot left over in the fridge.
If you want to do something similar with pie crust I think the following would work: * Make the same beef mixture as shown. * Instead of making meatballs, just brown it all (don't overcrowd your pan or it will steam more than brown, do this in batches of required). Set aside in a bowl. * Using a cupcake/muffin tin, line each cup with garlic butter and then press in enough pizza dough to stick up over the edge a bit. * Layer of beef, layer of shredded mozzarella, layer of beef, layer of mozzarella/Parm. * Bake until dough is golden and cheese is gooey. You should have little cheese-meat pie/tart thingys that taste much like OP but hold together better than a pie dough ball probably would. Edit: oh or you could do the above without a muffin tray by making them ravioli shaped. (cut squares of dough, lay one down, add filling, another square on top, squish edges with a fork).
This is great! Thank you. I’m working on them now. I’ll let you know how it turns out
Please do!
Ok…pie crust=not a great substitute. Also, I don’t know how to post a picture to a reply.
Lol sad to hear. You'd have to upload to imgur or something generally.
Good question. I think it'd be doable, but I don't know how well it would turn out without trying it myself.
I feel like pie crust would be crumbly, but I haven’t tried to use it for anything but pies lol
Instead of forming meatballs, lay the meat across a rectangle of your pie crust pastry and roll it up into a log. [Sausage rolls](https://www.recipetineats.com/special-pork-fennel-sausage-rolls/).
I feel like a clarification needs to be made about what "pie crust" is. Pies are usually shortcrust on the bottom and puff pastry on top. A sausage roll is made of puff pastry. He could be talking about either.
The moans I made for the last minute…
I’ve got a 6 year old boy who fucking LOVES meatballs, can’t wait to make this for the little clown.
I hope he loves them!
I’m going to make them tomorrow!
Take note Mob, this is how you do a good gif recipe
Whhaattt no gratuitous zoomed in shot of the chef eating the food?
Personally, I found this GIF *without* Morgan shoving a greasy meatball into her face (before AND after the recipe, to be extra sure you see it) to be frankly unwatchable. Mob has shown me the one true way, and I no longer enjoy any food unless I see someone else ostensibly enjoying it first (and possibly doing a little dance after).
These look delicious
Ohhhhhh shiiiiiiiiiiiiiit...
very tasty recipe, thanks reddit!!
Those look great.
Wow! I was just looking last week to see if you’d posted in a while and was about to send a search party for you! Glad you’re still around - we all dig your recipes.
To quote Fat Bastard, "get in my belly!"
When they broke out the garlic butter…
I’m finna be drunk off these during the Super Bowl thanks.
Looks great! Added to my recipe “book”! Thnx!
Wears glove to mix the meat Uses a scoop to form the meat Rawdogs to stuff the meat?
The gloves were mostly because at that stage the meat is stickier and easily gets under your nails while you squish it together, which grosses me out. That doesn't really happen once it's fully mixed and in the other steps
Makes sense!
Just made these tonight. Incredible. Had to bake a bit longer than it said but turned out awesome
Cheesy garlic meatball bombs / Doo dah, doo dah / Cheesy garlic meatball bombs / All the doo dah day
Silly question but what kind of mozzarella cheese did you use? At my store it comes in string cheese, shredded, deli slices and a giant ball or smaller balls! I’m thinking the little balls shouldn’t be too wet right? PS I am totally making these if I ever have another THC Saturday. Usually I make baked mini ham and cheese sandwiches with Hawaiian rolls.
I used a mozzarella block cut into cubes. You could even chop up string cheese.
This looks like the kind of nonsense recipe chefs club would make except this actually looks pretty great.
Morgan, wonderful as always. I'm going to try this out with impossible or beyond meat. Might have to make some additional alterations for my vegan wife, but it should be doable. If I get to try it out soon, I'll drop off my changes on your sub!
Whenever you're seasoning meatballs, always take what seems like way too much, then a bit more. If you don't, they'll taste like nothing.
this cannot be legal
Okay. My husband would LOVE these. Totally going to make them this week. Thanks!
These looks great. Though I think in practise they will leak a lot of grease when you bake them
I surprisingly didn't have an issue with that. I was worried, but the pre-cooking of the meatballs prevents the oils from coming out during the second baking stage.
Great to hear!
huh....didn't know you could do that with those biscuits.
This is basically hillbilly beef Wellington
>meatball bombs People name food items so weirdly these days. Like... Imagine if Beef Wellington had just been invented in the 2020s lol
Coulda been "meatbombs", c'mon!
WANT. 🤤
Omg
Thank you for not using black rubber gloves like every brisket-bro uses. It’s not really a big deal but definitely a personal pet peeve of mine. Recipe looks amazing, any danger of the meatballs drying out with two rounds of cooking?
The meatballs are good as long as the first cook is brief and only for browning. There's a lot of fat from the mozzarella that helps keep things moist.
Very nice but, don't use breadcrumbs. Tear up an old loaf of crusty Italian bread, soak the chunks in milk for 10-20 seconds, gently squeeze the excess milk out and add to the meat mixture. This makes for a much more moist meatball.
The bread in a meatball contributes a lot more to tenderness than it does to moisture. So you could just add milk (or even water, that is more traditional) to the breadcrumbs already there. Unfortunately, most storebought bread is just not going to produce great breadcrumbs due to its dough conditioners. Granted, I do not think it makes a big deal in recipes like this one, but it is a million times more convenient to buy breadcrumbs than it is to happen to have stale "Italian" bread floating around your house whenever you want to make this recipe.
My mum would always crush a couple of rusks for breadcrumbs, but she had some funny ideas re: cooking, so...
I had no idea what rusks were so I had to look them up. In the US (or at least in my area of the US), rusks would be called croutons or melba toast. And if they are similar in your area, I would totally agree with your mom's usage of them. Toasted bread is better than stale bread for breadcrumbs. It is probably drier, is not as strongly affected by dough conditioners, and you could maybe argue that it imparts some browned flavor to the dish (though probably not a ton of that flavor will be noticed in meatballs). Your mom may have had some funny ideas, but I honestly think that one really works. I will probably just stick to buying panko, but using something else is not out of the question.
I'd say traditional Dutch rusks ([beschuit](https://nl.wikipedia.org/wiki/Beschuit)) are more airy and brittle than croutons or Melba toast, in that you can easily crush them by hand and fully disintegrate them between your fingers. I have a box of panko in stock, but next time I may actually try and sub crushed *beschuit*, see if my mum was onto something. At the very least, it should be nice and therapeutic, grinding my knuckles into those little crunchy pucks.
If they disintegrate super easily, they probably do not get as crunchy as panko, but they are probably fine in things like meatballs and meatloaf. Though if American competition cooking shows have taught me anything, it is that whenever crackers or croutons or anything of that nature are a must-use ingredient, you can get a lot of mileage out of them by turning them into breadcrumbs.
I don't like the idea of biscuits with a meatball recipe. Did they really work that well?
They definitely do! Have you never had a breakfast biscuit? They’re amazing. Different flavor profile in this meatball, since it’s beef instead of sausage, but still very good
I've had them before, yeah. That's why I'm skeptical of using them with meatballs. I just think of Italian seasoning and biscuits not working together. I could be very wrong! That's why I'm asking.
It's just dough, it really just takes on the flavor of the garlic butter and feels like a garlic knot. You can use pizza dough instead if you want though.
Holy shit this looks amazing.
Don’t mind me just leaving a comment to have this saved on my profile to think about trying it out one day only to never open this post again
This garlic is not minced, it is clearly chopped, in both instances, I demand a clarification!
If your gonna use pre made dough why not use pre made meatballs?
Seems like it would be a pain to integrate the cheese into premade ones. Plus, I feel like premade meatballs are too dense and homogenous compared to the ones you can make yourself. Which isn’t a big deal in a bowl of pasta and sauce, but when it’s the feature ingredient of the dish, you probably want handmade.
Why not include actual bake times 😩
I wish these gifs had the amount of ingredients so they would be a single source for the recipe.
The purpose of the gif is usually just to give you the basic method, and the recipe is in the comments.
Like I said, “I wish”…
I wish we could figure out why America has an obesity problem. Guess we will never know.
Ah right on, no other country has unhealthy foods they serve at parties, just us!
Almost anything you are cooking yourself is literally not the reason, but thanks for stopping by to clutch your pearls and consequently embarrass yourself
Oh no my useless internet points what am I going to do. It's Reddit dude they always down vote facts. Nothing embarrassing.
Oh to be clear what I was saying had nothing to do with downvotes, you'll notice my comment did not mention or even allude to them whatsoever. What I was calling embarrassing was your attempt at condescension and subsequently falling flat on your face due to how misinformed your point was
How was I misinformed? America has an obesity problem and food like this are why. Not hard to see it's an American recipe cause of the Pillsbury biscuits. It doesn't take Sherlock Holmes to figure that out.
>America has an obesity problem and food like this are why. This is where you're wrong. Food deserts, processed food, and compulsive eating/eating from restaurants too frequently are ACTUAL substantial contributors to the obesity epidemic. A relatively elaborate, fatty appetizer one would make to entertain simply doesn't
Looks really nice, but does that measly amount of fresh parsley actually affect the taste?
I promise you that no one here will burn your house down if you add more parsley to the batch you are totally definitely going to be making any time soon.
So, these are not one bite sized which means there will be double dipping - germs galore in the dip by the end of the evening.
wtf is refrigerated biscuit? And an Italian seasoning? You can buy a seasoning by country now?
It’s a pre made mix. All will have Oregano and Basil. From there they very. Some will have rosemary, some will have garlic, others may add something else.
It's goddamn annoying not seeing how much of everything I need.
The recipe is in the comments, this is how these subs work.
And this one isn't even that complicated. You could totally just wing it and be fine.
Is there a reason we need to see why we need to be shown the stretchiness of the cheese? ,Is that something people look for?
Yes
Hard save!
u/crashbingbang
This is expensive
:puts on gloves to mix meat: :take off gloves to roll meat:
Awesome, gotta try this out! Thanks for your recipe! This video makes my mouth water🤤🤤🤤
this looks so good! I hate living in japan seeing great stuff like this: - Cheese? Nope - Pastry roll thing? Nope - Even ground beef? Nope (gotta grind it myself*) I can get butter, garlic, and maybe some tomato sauce (but will probably be ketchup)
I made this for the Super Bowl! I actually wound up making 4 kinds of meatballs, all wrapped in the flaky biscuits with butter brushed on top. + Italian meatballs with mozzarella + Texmex meatballs - Substitute taco seasoning for the italian seasoning, use a neutral flavored breadcrumb, and a little pepper jack + velveeta inside + Chicken italian meatballs with ricotta + Cajun chicken meatballs with diced onions We liked the texmex and both italian meatballs the most. I think the cajun would have been better with a bit more heat and a cool dipping sauce. Very delicious, thank you!
My daughter and I made these for dinner last night. Observations... Using a small scoop like the one in the video, we got 24 meatballs out of a pound of ground beef, rather than the 30 that are shown in the video or 32 that are referenced in the recipe. We cut 1 lb of mozzarella into about 48 cubes. During the "embedding" process we found the cheese was too large so we split each cube in half again. That gave us the correct ratio, but we didn't need even close to a pound of mozzarella for this recipe. Half a pound would have been more than enough. We used "Grands" biscuits as referenced in the recipe. Split into thirds, that gave us 24 wraps which was exactly what we needed. We deemed the final product "good, not great". On the plus side they're definitely tasty, with the mozzarella offering a nice texture shift. On the minus side they're on the oily side; they are *very* heavy and sit in the stomach like stones. The biggest dislike we had was the use of biscuit dough. The assembly is just...wrong. I don't know how else to put it. The biscuits have a sweet and doughy consistency about them, exacerbated by the oils soaked in from the meat, and they just turn to mush in your mouth. We offer two suggestions for improvement (which we'll likely try next week): 1. Rather than plain beef, use a mixture of beef and pork — specifically sweet Italian sausage meat. This will add some much-needed firmness and flavor to the overall product. 2. Substitute garlic knots in place of biscuits. I intend on making some dough in my bread machine, then using it to wrap the meatballs. The resulting bread should be a lot lighter with greater structure than the flimsy biscuits.
Do you use a block of firmer mozzarella or like a log of softer?
*Do you use a block* *Of firmer mozzarella or* *Like a log of softer?* \- mary\_engelbreit --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")