- Use lean meat for the meatballs to avoid greasy bombs.
- Mix breadcrumbs and egg gently so the meatballs stay tender.
- Don’t overcook the meatballs before baking them in the dough.
- Ensure the cheese is fully enclosed in the meatball to prevent leakage.
- Flatten the biscuit dough enough to cover the meatball completely.
- Brush the garlic butter generously to create a golden, crispy exterior.
- Use fresh mozzarella for the best melting effect.
- Preheat the oven fully to avoid uneven baking.
- Freeze the assembled bombs if you want to prep ahead for a party.
- Add a bit of seasoning to the marinara sauce for an extra kick.
- To ensure even cooking, rotate the baking sheet halfway through.
- Try adding fresh herbs like basil or oregano to the butter glaze for a burst of flavor.
- Use a cookie scoop to make uniform meatballs for consistent cooking.
- Top with grated parmesan after baking for an extra cheesy finish.
- Serve these with a side of Italian salad for a complete meal.
- For a sweeter dip, try serving with a balsamic glaze instead of marinara.
- Do not skip the butter glaze – it adds a crucial flavor layer!
- For extra flavor, season the biscuit dough with a pinch of garlic or onion powder.
- Use a thermometer to ensure the meatballs are cooked through (160°F).
- Make sure the dough is sealed well so that no cheese escapes while baking.
