Cheesy Meatball Bombs

INGREDIENTS

For the meatballs

• 1/2 pound lean ground beef
• 1/4 cup Italian breadcrumbs
• 1/4 cup grated onion
• 1 clove garlic, minced
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon marinara sauce
• 1 egg yolk
• 1 1/2 teaspoons fresh rosemary, fine chop
• 1 1/2 teaspoons fresh parsley, fine chop
• 1 1/2 teaspoons fresh basil, fine chop
• 1/4 teaspoon kosher salt
• Pinch of black pepper
• 6 ounces mozzarella cut into 12 even-sized cubes

For the bombs

• 12 frozen white dinner roll dough balls, (I used Rhodes), thawed
• 1/2 cup marinara sauce, plus more for serving
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, melted
• 1 teaspoon fresh parsley, fine chop
• 1/4 teaspoon garlic powder
• Flour for dusting
• 1 tablespoon grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper, set aside. Add the ground beef, breadcrumbs, onion, garlic, parmesan cheese, marinara, egg yolk, rosemary, parsley, basil, salt, and pepper to a large bowl. Mix together until fully combined. Separate the mixture into 12 evenly sized meatballs. Flatten out the meat mixture and place a piece of the mozzarella in the center. Encase the cheese cube with the meatball meat, roll between your hands to form a ball, and place it on the baking sheet.
2. Bake for 20 minutes until fully cooked, let cool to the touch. While the meatballs are cooking, take out the dinner roll dough balls to thaw.
3. While the meatballs are cooling, add ½ cup of marinara sauce to a small bowl. Lightly dust a clean work surface and roll out or use your hands to form the dough balls into a flat circle about 4 inches wide. Dip a meatball into the marinara sauce. Place the meatball into the center of the rolled out dough ball. Gather the dough around the meatball and pinch the seams together. Gently roll into a ball and place it on to a parchment-lined baking sheet seam side down. Repeat with the remaining dough balls and meatballs. Brush the tops with the beaten egg. Bake for 12-15 minutes until golden brown.
4. While the bombs are baking, whisk together the melted butter, parsley, and garlic powder. As soon as the bombs are done baking, brush with the butter mixture and sprinkle the Parmesan cheese on top. Serve with more marinara sauce for dipping.

ORIGINAL RECIPE