Description
Cheeseburger Biscuit Bombs are delightful appetizer-sized meatballs stuffed with gooey melted cheddar cheese, wrapped in flaky biscuit dough, and baked to golden perfection. These savory bites combine the flavors of a classic cheeseburger in a fun and portable form, ideal for parties or snack time.
Ingredients
Meatball Mixture
- 1 lb ground beef
- 1 whole egg
- 3/4 cup Italian breadcrumbs
- 2 tsp mustard
- 2 tsp ketchup
- 1 1/2 tsp garlic powder, divided (1 tsp in mixture, 1/2 tsp in egg wash)
- 1 tsp onion powder
- 1 tsp Worcestershire sauce
Cheese
- 1 block cheddar cheese, cut into 16 slices, then each slice halved (32 pieces total)
Biscuit Wrap
- 1 can Pillsbury Grand refrigerated biscuits
Egg Wash
- 1 egg white
- 1 Tbsp water
- 1/2 tsp garlic powder
- 1 tsp dried parsley
Other
- Non-stick cooking spray for baking sheets
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and spray a large baking sheet with non-stick cooking spray to ensure the meatballs don't stick.
- Make Meatball Mixture: In a medium bowl, combine ground beef, 1 whole egg, Italian breadcrumbs, mustard, ketchup, 1 teaspoon garlic powder, onion powder, and Worcestershire sauce. Mix thoroughly until all ingredients are well incorporated.
- Prepare Cheese Slices: Place the block of cheddar cheese on a cutting board and slice it into 16 even slices, then cut each slice in half to create 32 small cheese pieces.
- Form Cheese-Stuffed Meatballs: Divide the meat mixture into 16 equal portions. Flatten each portion in your hand or on a clean surface, place two pieces of cheese in the center, then fold the meat around the cheese, sealing completely. Roll each meatball to firm it and make sure there are no cheese gaps showing outside.
- Bake Meatballs: Place the stuffed meatballs on the prepared baking sheet and bake for 15 to 20 minutes until fully cooked. After baking, allow them to cool slightly and clean any cheese overflow from the baking sheet.
- Preheat Oven for Biscuits: Lower the oven temperature depending on your baking sheet: 375°F for dark-colored pans, 350°F for light-colored nonstick pans. Prepare for biscuit wrapping.
- Prepare Biscuit Circles: Remove refrigerated biscuits and cut each biscuit in half. Bring the ends of each half together to form a circle, then flatten to create a wrapper large enough to encase a meatball.
- Wrap Meatballs in Biscuits: Place a cooked stuffed meatball in the center of each biscuit circle, gather the dough around it, pinch lightly at the top to seal, then smooth out to close any gaps. Repeat for all meatballs.
- Apply Egg Wash: Spray a baking sheet with non-stick spray and arrange the biscuit-wrapped meatballs on it. In a small bowl, whisk together egg white, water, 1/2 teaspoon garlic powder, and dried parsley. Brush this egg wash evenly over the tops of each biscuit ball.
- Bake Biscuit Bombs: Bake for 18 to 20 minutes until the biscuits are golden brown on top but not burnt on the bottom. Remove and let cool slightly before serving.
Notes
- These bites are delicious fresh out of the oven with hot, melted cheese – be cautious of the heat!
- You can prepare the stuffed meatballs up to 2 days ahead and refrigerate; bake the meatballs and biscuits the day you plan to serve them for best freshness.
- Use non-stick spray on baking sheets to prevent sticking and ensure easy cleanup.
- Adjust baking times slightly if using different oven types or biscuit brands.