Meatball Stuffed Biscuits are a fun and tasty twist on your classic biscuit. Imagine soft, flaky biscuit dough wrapped around juicy, flavorful meatballs, creating a little handheld surprise that’s sure to be a hit. The combination of warm, tender biscuit with seasoned meat inside makes every bite a perfect mix of comfort and satisfaction.
I love making these for casual get-togethers or family dinners when I want something different but still simple to enjoy. They’re fun to eat and pretty easy to make, which means I can focus more on enjoying the company than fussing over the kitchen. Plus, you can customize the meatballs with your favorite spices or add a little cheese for an extra tasty bonus.
My favorite way to serve these is with a side of marinara sauce or a light salad to keep things balanced. They’re perfect for packed lunches too, as they travel well and are a neat, no-mess meal. Whenever I bring these to a party, they disappear fast—people just love the surprise of finding a juicy meatball wrapped up in a biscuit!
Key Ingredients & Substitutions
- Ground Meat
- I like a mix of beef and pork for juicy, flavorful meatballs, but all beef or turkey also works well. For a lighter option, try ground chicken or plant-based meat substitutes.
- Parmesan & Breadcrumbs
- Parmesan adds cheesy depth, but you can swap with Pecorino Romano or nutritional yeast. Breadcrumbs help the meatballs hold shape; gluten-free crumbs or crushed crackers work too.
- Buttermilk
- Buttermilk makes biscuits tender and gives a slight tang. If you don't have it, use milk mixed with a teaspoon of vinegar or lemon juice as an easy substitute.
- Cheese
- Mozzarella melts beautifully, but cheddar, Monterey Jack, or a spicy pepper jack bring variety. You can skip the cheese topping if you prefer a lighter biscuit.
How Do You Seal Meatballs Well Inside The Biscuit Dough?
Sealing is key to keep the biscuit around the meatball while baking. Follow these tips:
- Lightly flour your hands and the surface to prevent sticking.
- Start with smaller dough portions so you can wrap the meatball fully without stretching the dough too thin.
- Pinch the edges together firmly, sealing all the way around.
- Turn the sealed ball seam-side down on the baking sheet to help it hold shape.
- If you notice any cracks after shaping, gently press the dough back together.
Proper sealing helps keep the meat moist and stops any juices from leaking out during baking, giving you a perfect bite every time!
Equipment You’ll Need
- Baking sheet – for baking meatballs and stuffing biscuits evenly.
- Parchment paper – helps keep the biscuits from sticking and makes cleanup easy.
- Mixing bowls – one for the meatball mixture, one for the biscuit dough.
- Pastry cutter or fork – great for cutting butter into the flour to make the biscuit dough tender.
- Measuring cups and spoons – to get ingredient amounts just right.
- Pastry brush – for brushing melted butter on biscuits for a golden finish.
Flavor Variations & Add-Ins
- Swap ground beef for spicy Italian sausage to add a bold, zesty flavor.
- Add shredded mozzarella inside the meatball for a cheesy surprise that melts as it bakes.
- Mix chopped spinach or finely diced bell peppers into the meatballs to sneak in some veggies.
- Try sprinkling crushed red pepper flakes in the biscuit topping for a little heat kick.
Meatball Stuffed Biscuits
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried Italian seasoning)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
For the Biscuit Dough:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (or milk with 1 tsp vinegar/lemon juice)
For Topping:
- 1 cup shredded mozzarella or cheddar cheese
- 1 tablespoon melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs or parsley
- Extra grated Parmesan for sprinkling
For Dipping Sauce:
- 1 to 1 1/2 cups marinara sauce, warmed
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus about 40 minutes to bake and assemble everything. You’ll spend some time mixing and shaping the meatballs and biscuit dough, then baking them until golden and delicious. Perfect for an easy weekend treat or casual dinner.
Step-by-Step Instructions:
1. Prepare the Meatballs:
Mix the ground beef with onion, garlic, Parmesan, breadcrumbs, egg, parsley, salt, pepper, and oregano gently in a large bowl. Form bite-sized meatballs about 1 to 1.5 inches wide. Bake at 375°F (190°C) for 12-15 minutes on a parchment-lined baking sheet. Let them cool a bit.
2. Prepare the Biscuit Dough:
In another bowl, whisk flour, baking powder, sugar, and salt. Cut in cold butter with a pastry cutter or your fingers until it looks like coarse crumbs. Stir in buttermilk just until the dough sticks together. Avoid overmixing.
3. Assemble the Stuffed Biscuits:
Lightly flour a surface and pat the dough into about a 1/2-inch thick rectangle. Cut into 8-10 pieces. Put a meatball in the center of each piece, then fold and pinch the dough around it tightly to seal. Repeat for all meatballs.
4. Bake the Stuffed Biscuits:
Place the biscuits on a greased or parchment-lined baking sheet close together. Brush their tops with melted butter. Bake at 375°F for 15-20 minutes until they turn golden and are cooked through.
5. Add Cheese and Season:
Sprinkle shredded cheese onto each warm biscuit and bake again for 3-5 minutes until cheese melts and bubbles. Brush with more melted butter and sprinkle garlic powder, Italian herbs, and Parmesan on top.
6. Serve:
Enjoy warm with a bowl of marinara sauce for dipping. Perfect as a tasty snack or meal that’s fun to share!
Can I Use Frozen Meatballs for This Recipe?
Yes! Just make sure to thaw them completely in the fridge before wrapping them in biscuit dough. This helps them cook evenly and prevents the dough from getting soggy.
Can I Make These Ahead of Time?
Absolutely. Prepare and assemble the stuffed biscuits, then refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover stuffed biscuits in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What’s a Good Substitute for Buttermilk in the Biscuit Dough?
If you don’t have buttermilk, use regular milk with 1 teaspoon of lemon juice or vinegar added and let it sit for 5 minutes. This mimics the tang and acidity but keeps the biscuits tender and fluffy.