Meatball Stuffed Biscuits
Meatball Stuffed Biscuits are a fun and tasty twist on two classic favorites. Imagine juicy, flavorful meatballs wrapped up inside soft, fluffy biscuits that bake golden brown. Each bite brings…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Meatball Stuffed Biscuits are a fun and tasty twist on two classic favorites. Imagine juicy, flavorful meatballs wrapped up inside soft, fluffy biscuits that bake golden brown. Each bite brings a warm, comforting mix of hearty meat and tender bread that’s hard to resist.
I love making these when I want something that feels special but is super easy to eat. They’re perfect for serving at casual get-togethers or packing for lunch because they’re neat little bundles of deliciousness. My tip is to use your favorite meatball recipe or even leftovers to save time, and the biscuits give them a buttery, slightly crisp outside that’s just perfect.
One of my favorite ways to enjoy Meatball Stuffed Biscuits is with a side of marinara for dipping—that little extra sauce makes the whole thing even better. They’re great for sharing with family or friends, and they always bring out smiles at the table. Whenever I make these, they disappear fast, so I’d recommend making a double batch if you can!
Key Ingredients & Substitutions
Ground Meat: Beef is classic here, but mixing beef with pork adds extra juiciness. For a lighter option, ground turkey or chicken works well too. I like adding fresh parsley for a bright, fresh taste.
Breadcrumbs: These help bind the meatballs. Use store-bought or homemade breadcrumbs. For gluten-free, try crushed gluten-free crackers or oats.
Buttermilk: Gives the biscuits their tenderness and tang. No buttermilk? Mix regular milk with a teaspoon of lemon juice or vinegar and let sit 5 minutes.
Mozzarella Cheese: Adds gooeyness inside the biscuit dough. If you don’t have mozzarella, shredded cheddar or Monterey Jack both make nice tasty choices.
Parmesan Cheese: Adds a sharp, salty flavor to the meatballs and toppings. Freshly grated Parmesan is best, but pre-grated works too.
How Do I Wrap Meatballs in Biscuit Dough Without Them Falling Apart?
Sealing the biscuit dough well around the meatball keeps everything together while baking. Here’s how I do it:
- Start with dough balls about the same size as your meatballs for an even package.
- Flatten the dough gently but enough to fully cover the meatball.
- Place the meatball in the center, then fold the dough edges up and around, pinching the seams tightly so no gaps remain.
- Turn the seam side down on the baking tray—this helps the dough stay sealed during baking.
- If you’re worried about sticking, lightly flour your hands and work surface before wrapping.
Taking these extra steps gives you perfectly sealed biscuits that bake up golden without meatballs peeking out or dough separating.
Equipment You’ll Need
- Baking sheet – perfect for baking the biscuit-wrapped meatballs evenly with a little space around each.
- Mixing bowls – one for the meatball mix and another for the biscuit dough; helps keep things organized.
- Measuring cups and spoons – so you get the right amount of ingredients every time without guesswork.
- Wooden spoon or spatula – great for stirring the biscuit dough without overmixing it.
- Pastry brush – ideal for brushing melted butter on top to give the biscuits a golden, shiny finish.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner meatball inside the biscuit.
- Add chopped spinach or finely diced bell peppers into the biscuit dough for a veggie boost and color.
- Use shredded cheddar or provolone cheese instead of mozzarella for a different melty cheese flavor.
- Mix Italian herbs like oregano or basil into the biscuit dough to add an herby note that complements the meatballs well.
How to Make Meatball Stuffed Biscuits
Ingredients You’ll Need:
For The Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For The Biscuit Dough:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
For Assembly and Topping:
- 1/4 cup butter, melted (for brushing)
- 1/4 cup grated Parmesan cheese (for sprinkling)
- 2 tbsp fresh parsley, chopped (for garnish)
- Marinara sauce for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and about 25 minutes to bake. So, in under 45 minutes total, you’ll have warm, cheesy biscuits stuffed with savory meatballs ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Meatballs:
Preheat the oven to 375°F (190°C). In a large bowl, gently mix together ground beef, breadcrumbs, Parmesan, onion, garlic, egg, parsley, Italian seasoning, salt, and pepper. Shape into small meatballs about 1 to 1.5 inches wide. Set aside.
2. Make the Biscuit Dough:
In another bowl, whisk flour, baking powder, sugar, baking soda, and salt. Stir in buttermilk and melted butter until just combined into a sticky dough. Fold in shredded mozzarella cheese.
3. Wrap Meatballs with Dough:
Divide dough into pieces roughly the size of your meatballs. Flatten each piece, place a meatball in the center, and wrap the dough all around, pinching seams tightly to seal. Place each wrapped meatball seam-side down on a baking sheet lined with parchment or lightly greased.
4. Bake and Finish:
Brush the biscuit tops with melted butter, then sprinkle with grated Parmesan. Bake for 20-25 minutes until golden and cooked through. Let cool a few minutes, sprinkle chopped parsley on top, and serve warm with marinara sauce for dipping.
Can I Use Frozen Meatballs in This Recipe?
Yes! Just make sure to thaw the meatballs completely before wrapping them in the biscuit dough. Thaw overnight in the fridge or use the defrost setting on your microwave, then pat them dry to remove any excess moisture.
Can I Make These Ahead of Time?
Absolutely! Prepare and wrap the meatballs in biscuit dough, then place them on a baking sheet and refrigerate for up to 24 hours before baking. You can also freeze them for longer storage—just bake a few extra minutes if frozen.
How Should I Store Leftovers?
Store any leftover meatball stuffed biscuits in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the biscuits crispy.
Can I Substitute the Cheese?
Yes! If you don’t have mozzarella, try shredded cheddar, provolone, or Monterey Jack. Each adds a different but delicious melty cheese flavor inside your biscuits.