Garlic Parmesan Cheeseburger Bombs

Each bomb is a small cheddar-stuffed beef meatball wrapped in refrigerated biscuit dough, brushed with garlic butter and Italian seasoning, topped with Parmesan and baked until golden. It tastes like a cheeseburger in a buttery roll. The recipe makes 12 bombs and takes 35 minutes in total.

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The biscuit dough comes from a can, so the work is in shaping the meatballs and sealing them. Serve them warm as a family dinner or as an appetizer.

What Goes into the Bombs

The full amounts are in the recipe card at the bottom.

• Ground beef (1 pound): the filling. Ground turkey or chicken makes a leaner version.
• Garlic powder (1 teaspoon), onion powder (1 teaspoon), salt (1 teaspoon) and black pepper (1/2 teaspoon): mixed into the beef so it tastes like a burger.
• Shredded cheddar (1 cup): pressed into the center of each meatball so it melts inside.
• Grated Parmesan (1/2 cup): sprinkled over the tops for a nutty, crisp finish.
• Refrigerated biscuit dough (one 16 ounce can): the outer shell. The biscuits are flattened and folded around the meatballs.
• Melted butter (1/4 cup), Italian seasoning (1 teaspoon) and garlic (1 clove, minced): brushed on the tops before baking.
• Fresh parsley: chopped, for garnish.

Shaping the Bombs

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. If you do not have parchment, greasing the sheet lightly with butter or oil works.

Mix the beef with the garlic powder, onion powder, salt and pepper, then form 12 small meatballs about 1 inch across. Press a little cheddar into the center of each one and reshape it so the cheese is sealed inside.

Separate the biscuits and flatten each into a circle about 4 inches wide. Set a meatball in the center, fold the edges over it and pinch to seal. Check that there are no gaps, because the cheese needs to stay inside. Place the bombs seam-side down on the baking sheet so they hold their shape.

Finishing and Baking

Mix the melted butter, Italian seasoning and minced garlic, and brush it over the tops. Sprinkle on the Parmesan. Bake for 15 to 20 minutes, until the biscuits are golden brown and cooked through. Let them cool slightly, then add the parsley.

A meat thermometer should read 160°F (71°C) in the beef. Without one, cut a meatball in half to check.

Making Ahead

You can assemble the bombs and keep them in the refrigerator, tightly covered with plastic wrap or foil, for up to 24 hours before baking. To freeze them, assemble them and put them in a freezer-safe container. Bake straight from the freezer and add a few extra minutes.

Ways to Change Them

• Some heat: add diced jalapeños to the beef, or a dash of cayenne.
• Other cheeses: mozzarella for a stretchy center, pepper jack for spice, or crumbled feta for tang.
• Different herbs or spices: basil, oregano or smoked paprika.
• Meatless: use a plant-based ground meat, or fill them with sautéed mushrooms, spinach and cheese.
• Different dough: an almond flour dough works if you would like a lower-carb option. Make sure it is pliable enough to wrap around the meatballs.

What to Serve with Them

A side salad of leafy greens, cucumbers and cherry tomatoes with ranch or vinaigrette gives a crisp contrast. Roasted broccoli, zucchini or bell peppers with olive oil, salt and pepper also go well, as does cauliflower rice sautéed with garlic and herbs. Sparkling water or unsweetened iced tea are the simple drink choices.

Time and Nutrition

Prep takes 15 minutes and baking takes 20 minutes, so the total is 35 minutes. One bomb has 210 calories, 15 grams of fat (6 grams saturated), 5 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar, 12 grams of protein and 500 milligrams of sodium, according to the card.

FAQ

Can I make them ahead of time?

Yes. Assemble them and refrigerate them for up to 24 hours before baking. Cover them tightly.

Can I keep leftovers?

Yes, for up to 3 days in an airtight container in the refrigerator. Reheat in a 350°F (175°C) oven for about 10 minutes until warmed through.

Can I use a different dough?

Yes. An almond flour dough or a homemade dough works, as long as it is pliable enough to wrap around the meatballs.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us