Best 10 Meatballs Wrapped In Dough Recipes

WRAPPED MEATBALLS

Steps:

• Heat oven to 375°F.
• Unroll dough into 16 triangles on cutting board; cut each triangle lengthwise in half. Place 1 meatball near short end of each triangle; roll up. Place, point sides down, on baking sheet.
• Bake 12 to 15 min. or until meatballs are heated through and crescent dough is golden brown. About 5 min. before appetizers are done, cook pasta sauce in saucepan on medium-low heat until heated through, stirring occasionally.
• Sprinkle appetizers with cheese. Serve with pasta sauce.

MEATBALL BOMBS

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• Using your hands or a rolling pin, flatten each biscuit into a 4 inch round.
• Place 1 meatball and 2 tablespoons marinara in center of each dough round. Top with 2 tablespoons of cheese.
• Wrap dough around meatball and cheese, pressing edges to seal. Place seam side down, leaving room for spreading on prepared baking sheet. Continue until all biscuits have been completed.
• In a small bowl, whisk together melted butter, garlic, Italian seasoning and salt. Evenly spoon on top of each biscuit.
• Bake for 18 to 20 minutes, or until golden brown. Serve warm!

MEATBALL BITES (MADE WITH CRESCENT DOUGH)

Steps:

• Preheat oven to 350°F.
• Thaw 24 meatballs in the microwave for one minute at 50% power. It is okay if they are still cold as they will bake with the dough.
• Using a pizza cutter, cut stretched crescent dough sheet into 24 squares (4 rows, 6 columns). Line dough squares in a mini muffin tin pan.
• Add one teaspoon of sauce to each dough square followed by one thawed meatball. Add an additional teaspoon of sauce, and a sprinkling of cheese to each.
• Bake for 11-12 minutes or until golden-brown and cooked through. Cups will have a golden-brown coloring and feel firm to the touch. Top with sprinkling of parsley.

MEATBALL PARM IN A BLANKET

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Unroll the dough onto a clean, lightly floured work surface. Slice the dough into 3 equal strips widthwise. Spread a thin layer of pizza sauce, about 2 tablespoons, onto each dough strip, making sure to leave a border without sauce. Sprinkle about 1/4 cup of the cheese onto each strip. Line up the meatballs side by side along the length of each dough strip. You should get about 10 meatballs per strip.
• Roll the dough up to cover the meatballs, forming a log. Slice the log in between each meatball, then pinch the dough together on one end of each sliced piece to seal. Put the pieces on the baking sheet pinched-side down (exposed meatball side up). Top each with about a teaspoon of sauce and a sprinkle of cheese.
• Bake until the dough is golden brown, 12 to 15 minutes. Let cool a few minutes before serving. Serve with warm pizza or marinara sauce on the side for dipping.

MEATBALL-STUFFED CRESCENT ROLLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets.
• Mix ground turkey with onion, onion soup mix, parsley, garlic, salt, and pepper. Form mixture into about 48 small meatballs.
• Open 1 package of crescent rolls, keeping the other refrigerated. Separate dough along dotted lines. Cut each triangle into thirds. Place a meatball in the middle of each, stretch and wrap the dough around it, and pinch to seal. Place stuffed rolls seam-side down onto one of the prepared cookie sheets.
• Repeat with the second roll of crescent dough and remaining meatballs. Whisk egg in a bowl. Brush egg wash over each roll.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads at least 160 degrees F (71 degrees C), 20 to 25 minutes. Serve warm.

ITALIAN MEATBALL BUNS

Steps:

• Let dough stand at room temperature until softened, 25-30 minutes., Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely; pinch dough firmly to seal. Place on greased baking sheets, seam side down. Cover with kitchen towel; let rise in a warm place until almost doubled, 1-1/2 to 2 hours., Preheat oven to 350°. Bake buns until golden brown, 12-15 minutes. Brush tops with oil; sprinkle with cheese and basil. Serve with marinara sauce.

BISCUIT-WRAPPED MEATBALLS

Steps:

• Heat oven to 450°F.
• If meatballs are frozen, heat them briefly 1 to 2 minutes in the microwave so they're just thawed. They don't need to be hot all the way through, since they'll be going in the oven.
• In medium bowl, stir together Bisquick™ mix and milk until it forms a dough. On surface lightly sprinkled with Bisquick™ mix, roll dough 1/4 inch thick. Use 3-inch round cutter to cut 12 circles. Wrap meatballs in dough circles; brush bottoms with melted butter, then arrange evenly in ungreased 8-inch square baking dish or 9 1/2-inch round pie plate. Brush tops and sides with remaining butter; sprinkle evenly with cheese.
• Bake at least 12 minutes until tops are slightly browned and dough is cooked through.
• Serve with tomato sauce for dipping.

TASTY BAKED MEATBALLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
• Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATBALL SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
• Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

MEATBALLS WRAPPED IN DOUGH!

Steps:

• 1. You can use store bought meatballs or you can make your own. All the former ingredients are to taste. You can use just lean ground beef and no pork it is up to you.
• 2. mix all the meat and mix well add the eggs, bread crumbs milk garlic and oregano
• 3. cut the string cheese into 1/2 inch cubes and mix into the meat mixture.
• 4. roll the meatballs and broil for 5 to 7 minutes. take out of oven and let them cool. on your cutting board take and open the rolls preheat your oven according to the package of rolls. put a meatball on top of a roll and mold around the meatball until covered put the seam side down. Do this to all meatballs and sprinkle with garlic to taste. Bake according to directions on the can and serve with you favorite Italian meal.
• 5. I add melted butter with garlic and when they are done using a pastry brush I brush the finished rolls with melted butter and sprinkle with your favorite cheese. Yummy!