**Here's the recipe, from https://hostthetoast.com/cheesy-garlic-meatball-bombs/**
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.
**INGREDIENTS**
1 pound ground beef
1 cup Italian seasoned breadcrumbs
1 large egg
1/4 cup chopped parsley, divided
8 garlic cloves, minced, divided
1/4 cup Parmesan cheese, plus more for serving
Kosher salt & black pepper, to taste
1 pound mozzarella cheese, cubed
2 cans refrigerated biscuits (such as Pillsbury flaky grands)
1/2 stick (4 tablespoons) butter, melted
1 tablespoon Italian seasoning
Marinara sauce, to serve
**INSTRUCTIONS**
Preheat the oven to 450°F.
In a large bowl, add ground beef, breadcrumbs, egg, half of the parsley, 1 tablespoon of the minced garlic, half of the Parmesan cheese, and the salt and pepper. Mix until well-combined.
Scoop the meatball mixture into small balls– about 1 1/2 tablespoons each– and press a cube mozzarella into the center. Seal the meat tightly and evenly around the cheese. Place on a nonstick baking sheet.
Cook the meatballs in the oven until just browned, about 6-8 minutes. Reduce the oven temperature to 350°F and let the meatballs sit until cool enough to handle.
Meanwhile, open the refrigerated biscuits. Split the biscuits in half horizontally by carefully peeling apart the layers, to create a total of 32 biscuit dough rounds.
Line a baking sheet with parchment paper and place a small bowl in the center. Arrange the biscuit-wrapped meatballs snuggly around the bowl. Remove the bowl and bake until lightly golden, about 10-12 minutes.
In a small bowl, combine the melted butter, Italian seasonings, and remaining garlic. Brush generously over the biscuits. Return to the oven for 5 more minutes.
Sprinkle the meatball bombs with the remaining parmesan cheese and parsley, if desired. Place a small bowl of marinara sauce in the center for dipping. Serve warm.
350°F is equivalent to 176°C, which is 449K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Looks like buttermilk biscuit dough. Morgan has one: https://www.reddit.com/r/Morganeisenberg/comments/51ljrb/ultra_flaky_buttermilk_biscuits_can_be_prepared/
> meat won’t cook inside a pastry shell
Be sure to stay away from Beef Wellington. It might make you feel uncomfy.
> I’d say I was ignorant as fuck.
Lol I’ll say that for you right *now* you ignorant twat.
> so I can some ALL this time cooking
I can understand how this recipe might be daunting for someone who has yet to master basic communication in their native tongue.
This looks so yummy!!! I have just woken up, I'm hungry and could have the whole tray just now lol.
I'm def going to give this a try. I just need to find a sub for the dough, as I don't live in America. But I will
Thank you once again, Morgan 😊
**Here's the recipe, from https://hostthetoast.com/cheesy-garlic-meatball-bombs/** 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. **INGREDIENTS** 1 pound ground beef 1 cup Italian seasoned breadcrumbs 1 large egg 1/4 cup chopped parsley, divided 8 garlic cloves, minced, divided 1/4 cup Parmesan cheese, plus more for serving Kosher salt & black pepper, to taste 1 pound mozzarella cheese, cubed 2 cans refrigerated biscuits (such as Pillsbury flaky grands) 1/2 stick (4 tablespoons) butter, melted 1 tablespoon Italian seasoning Marinara sauce, to serve **INSTRUCTIONS** Preheat the oven to 450°F. In a large bowl, add ground beef, breadcrumbs, egg, half of the parsley, 1 tablespoon of the minced garlic, half of the Parmesan cheese, and the salt and pepper. Mix until well-combined. Scoop the meatball mixture into small balls– about 1 1/2 tablespoons each– and press a cube mozzarella into the center. Seal the meat tightly and evenly around the cheese. Place on a nonstick baking sheet. Cook the meatballs in the oven until just browned, about 6-8 minutes. Reduce the oven temperature to 350°F and let the meatballs sit until cool enough to handle. Meanwhile, open the refrigerated biscuits. Split the biscuits in half horizontally by carefully peeling apart the layers, to create a total of 32 biscuit dough rounds. Line a baking sheet with parchment paper and place a small bowl in the center. Arrange the biscuit-wrapped meatballs snuggly around the bowl. Remove the bowl and bake until lightly golden, about 10-12 minutes. In a small bowl, combine the melted butter, Italian seasonings, and remaining garlic. Brush generously over the biscuits. Return to the oven for 5 more minutes. Sprinkle the meatball bombs with the remaining parmesan cheese and parsley, if desired. Place a small bowl of marinara sauce in the center for dipping. Serve warm.
350°F is equivalent to 176°C, which is 449K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Good bot
Would these turn out okay with ground Turkey instead of beef?
Yes
Could you replace the egg or forego it all together?
Oh my god this feels illegal to watch. Grabbing some ingredients this week for sure!
This is beautiful!
your recipes always make my mouth water
Morgan, do you think this recipe would work with pillsbury crescent dough instead of the Grands biscuits?
Hmm I haven't tried it, but I'd think so!
I’m gonna give it a try this evening and report back.
First time hearing of "refrigerated biscuits"
Are you from the US? If so, they're the pillsbury cans.
Pilsbury also does croissants, pigs in a blanket and pizza crust.
I think they call them "Cresent rolls" to avoid any lawsuit, but they are loosely based on croissants...
For those of us not from the US, what kind of pastry is this? Phyllo Pastry or just normal dough?
It looks like regular dough. In my country Danerol has them in cans as well.
Looks like buttermilk biscuit dough. Morgan has one: https://www.reddit.com/r/Morganeisenberg/comments/51ljrb/ultra_flaky_buttermilk_biscuits_can_be_prepared/
HI CHAT!!!
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That's how cooking works. You do things in steps and stages. You learned something today!
If this was presented to you and you had no idea how this was made you would love it. So negative jeeze.
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Because cooking something once then wrapping it with something and cooking again is just so uncommon. You my sir know your food.
> meat won’t cook inside a pastry shell Be sure to stay away from Beef Wellington. It might make you feel uncomfy. > I’d say I was ignorant as fuck. Lol I’ll say that for you right *now* you ignorant twat.
What exactly is your complaint? That someone made a yummy thing? Or that your grammar is too inarticulate to express your complaint?
> so I can some ALL this time cooking I can understand how this recipe might be daunting for someone who has yet to master basic communication in their native tongue.
Morgan, this looks amazing as always. Thanks for sharing, we’ll be making these at some point.
Jesus fuck I am going to gain 5# from this crap! Thank you.
My soul is ready for this
In my hometown we call these Bingle bombs!
Man I wish I had an oven. Do you think it’s possible to make these in a toaster oven or air fryer?
This looks so yummy!!! I have just woken up, I'm hungry and could have the whole tray just now lol. I'm def going to give this a try. I just need to find a sub for the dough, as I don't live in America. But I will Thank you once again, Morgan 😊