Cheesy Pull Apart Venison Meatball Bombs

It's a perfect appetizer for the holidays or, honestly, any time of year if you ask us. These Cheesy Pull Apart Venison Meatball Bombs are packed with flavor and the perfect bite sized snack for your guests. Making them is pretty simple too. We’ll create delicious homemade mini meatballs, stuff them with melty mozzarella cheese, wrap them in biscuit dough and bake them in the oven. 

Ingredients

1 pound Ground Venison

¾ cup Italian Seasoned Breadcrumbs

¼ cup Parmesan Cheese

1 Large Egg

2 tablespoons Chopped Parsley, Plus More for Serving

2 tablespoons Milk

2 tablespoons Minced Garlic, Divided 

Salt and Black Pepper, To Taste

1 (8 ounce b) Mozzarella Cheese, Cubed

1-2 cans Refrigerated Biscuits* See Note 

4 tablespoons Butter, Melted

1 tablespoon Italian Seasoning

Warmed Marinara Sauce, For Serving 

Recipe Directions

1. Preheat your oven to 350 degrees F.

2. In a large bowl, combine ground venison, breadcrumbs, egg, parsley, 1 tablespoon minced garlic, milk, Parmesan cheese, and salt and pepper. Mix until just combined to avoid overmixing.

3. Divide the mixture into 20-25 small meatballs. Press a cube of mozzarella into the center of each meatball and seal the meat tightly around it. Place the meatballs onto a parchment paper lined baking sheet and bake for 15 minutes. (They will not be fully cooked at this point!)

4. While the meatballs are in the oven, open the can of refrigerated biscuits and split the biscuits in half horizontally by carefully peeling apart the layers, until you have as many layers of biscuits as you do meatballs. You will end up with extra biscuit dough.

5. Line a second baking sheet with parchment paper and place a small bowl in the center. Use a bowl you want to serve the warmed marinara in. Then, wrap each biscuit around a meatball, sealing the seams. As you wrap them, place the biscuit-wrapped meatballs snuggly around the small serving bowl. Once you’ve finished arranging all of the meatballs around the bowl, remove the bowl and place the baking sheet in the oven. Bake until the biscuit tops are lightly golden, about 10-12 minutes.

6. While they are in the oven, combine melted butter, Italian seasoning and remaining 1 tablespoon of garlic in a small bowl. Mix well, then brush generously over the biscuits. Return to the oven for 5 more minutes.

7. Garnish the meatball bombs with additional chopped parsley and Parmesan cheese if desired. Serve with warmed marinara for dipping.*the authentic recipe calls for masa harina, but you can swap for co and achieve the same results. 

Note: You may end up only needing one can of biscuits. It depends on how many layers you can get from each biscuit.