These simple biscuit wrapped Italian Meatball Bites are the kind of two bite appetizer that everyone gravitates to. Serve them with warm marinara sauce or pizza sauce on the side for dipping.
Easy Italian Meatball Bites Recipe
This recipe is one that keeps it simple without limiting the impact on flavor and ease of preparation. To make them, you’ll need a large chopping board or silicone pastry mat for assembling, a large sheet pan or broiler pan to bake the meatballs, a 24 cup or two 12 cup mini muffin pans and a cheese grater. You’ll also need a small microwave safe bowl to melt the butter and a silicone or a natural bristle pastry brush for brushing melted butter on the tops.
How to Make the Best Italian Meatball Bites Recipe
- Ingredients needed to make homemade Italian Meatball Bites: Frozen meatballs, canned biscuits, shredded mozzarella or provolone cheese, melted butter, granulated garlic, grated Parmesan cheese and chopped fresh Italian parsley.
- Kitchen gadgets you’ll need: Mini muffin pans, measuring cups and spoons. cheese grater, a small bowl for melting the butter and a pastry brush for brushing the butter on the tops.
- You can use frozen premade meatballs or freshly made Italian meatballs for this recipe. In both instances they should be cooked prior to assembling, as the oven time for baking the biscuit wrapped meatballs isn’t adequate for them to reach the proper internal temperature. It is however, the perfect opportunity to make the meatballs in advance and chill until you’re ready to assemble.
- Can I use turkey, chicken, venison or bison meatballs? Yes, you can! Rule of thumb is the same. They should be cooked prior to assembling the meatball bites.
- I shredded my own cheese for this recipe using the large shred side of my box grater. Please note, that the finer the cheese is shredded, the more it will melt into the dough. This isn’t a bad thing, but it stands to reason that if you want a gooey cheese experience it might not be what you expect. So, if you want to have a super cheesy end product, you may opt to use more cheese. Afterall, there’s no such thing as too much cheese.
- You can also swap out the shredded cheese for string cheese. When doing so, cut one cheese stick into three portions and wrap up in biscuit dough with the meatballs as the recipe directs. Cheese sticks melt more slowly when baked, hence the reason they’re used for mozzarella sticks.
- You can also use thick sliced mozzarella or provolone cheese in place of shredded mozzarella cheese. You’ll need 6 thick cut cheese squares, cut into 4 pieces each to equal 24 total.
- Store leftover Italian Meatball Bites chilled in the refrigerator for up to 3 days. Reheat in the microwave.
More Southern Style Meatball Recipes to Make
Meatballs are incredibly versatile and the flavor profile options are endless. You can serve them as an appetizer, over noodles or rice for a main dish meal or create a saucy sub. A few more meatball recipes you may like to try:
- Slow Cooked Asian Meatballs smothered in an orange chili sauce.
- Buffalo Chicken Meatballs are ready for dipping in Ranch or bleu cheese dip on the side.
- Teriyaki Meatballs can be served as an appetizer with toothpicks.
- Delicious island inspired Jamaican Jerk Meatballs are a fan favorite!
- Spanish Meatballs filled with manchego cheese.
- Greek Meatballs from Jo Cooks
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Helpful Kitchen Items:
Italian Meatball Bites
- 24 1 oz frozen or fresh Italian meatballs precooked
- 1 16.3 oz can big and flaky biscuits i.e. Grands
- 1 1/2 cups shredded mozzarella or provolone cheese
- 1-2 Tbsp butter melted
- 1/2 tsp granulated garlic (Or 2 fresh cloves, minced)
- 2 Tbsp grated parmesan cheese
- 2 Tbsp chopped Italian parsley for garnishing
- warm pizza sauce or marinara sauce for serving
- Cook meatballs per package directions, and cool.
- Preheat oven to 350°F. Spray the cups of a 24 cup mini muffin pan with cooking spray or brush with melted butter.
- Divide each biscuit into 3 even portions, pulling the layers apart. Press into roughly a 2.5 inch circle. (You can also cut the whole biscuit into 3 even portions, then press each into a 2.5 inch circle)
- Sprinkle the center of each dough round with cheese and center one meatball on the cheese. Bring edges up and around meatball pinching to seal. Place into pan seam side down.
- Mix together butter and garlic. Brush the tops of each meatball bite and sprinkle with Parmesan cheese.
- Bake for 12-15 minutes or until puffed and golden.
- Serve immediately with warm pizza or marinara sauce for dipping.
- You can use thick sliced mozzarella or provolone cheese in place of shredded mozzarella cheese. You'll need 6 thick cut cheese squares, cut into 4 pieces each to equal 24 total.
- I shredded my own cheese for this recipe using the large shred side of my box grater. Please note, that the finer the cheese is shredded, the more it will melt into the dough. So, if you want to have a super cheesy end product, you may opt to use more cheese.
- You can also swap out the shredded cheese for string cheese. When doing so, cut one cheese stick into three portions and wrap up in biscuit dough with the meatballs as the recipe directs. Cheese sticks melt more slowly when baked, hence the reason they're used for mozzarella sticks.