Meatball Stuffed Biscuits are a fun and tasty twist on a classic comfort food. Imagine juicy, seasoned meatballs wrapped in soft, flaky biscuit dough—baked until golden brown and perfect for grabbing on the go. It’s like your favorite meatball sub, but in a hand-held, biscuit form that’s easy to share and even easier to enjoy.
I love making these when I want something quick but special. They’re great for a casual dinner or even as a party appetizer. I usually sneak in some extra cheese inside each biscuit for that melty surprise, and it never fails to bring smiles all around the table. Plus, the biscuit dough keeps everything warm and cozy inside, making every bite feel like a little hug.
One tip I’ve found helpful is to serve these with a side of marinara sauce for dipping. It adds a nice tang and really brings out the flavor of the meatballs. Whether you’re feeding kids or grown-ups, these stuffed biscuits are always a hit. They’re perfect for game day, potlucks, or anytime you just want something comforting and fun.
Key Ingredients & Substitutions
Ground beef: This gives the meatballs their rich flavor. You can swap it with ground turkey or chicken for a lighter option, or use a plant-based ground meat for a vegetarian twist.
Breadcrumbs: These help bind the meatballs and keep them tender. If you don’t have breadcrumbs, crushed crackers or oats work well too.
Parmesan cheese: Adds a nice savory depth. If you’re dairy-free, try a nutritional yeast substitute or skip it and add extra herbs.
Biscuit dough: The homemade dough is soft and flaky. But you can use store-bought biscuit dough for a quick shortcut without losing much flavor.
Buttermilk: Essential for tender biscuits. If you don’t have buttermilk, mix ¾ cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
Mozzarella cheese (optional): Melts beautifully inside the biscuit with the meatball, making each bite extra gooey and delicious.
How Do You Wrap Meatballs Inside the Biscuit Dough Without Tearing?
Wrapping the meatball securely is key to keeping it juicy inside the biscuit without leaks. Here’s how to do it:
- Flatten each dough portion gently into a round, not too thin or thick—about 4 inches diameter.
- Place the meatball (and cheese if using) in the center. Don’t overload the dough or it may tear.
- Pinch the edges upward and bring them together over the meatball, pressing firmly to seal any gaps.
- Turn the sealed side down onto your baking dish to prevent the dough from opening during baking.
- If the dough feels sticky, lightly flour your hands to help in shaping but avoid adding too much extra flour.
Taking your time here ensures the biscuits bake up nicely golden and fully enclosed, so the meatballs stay tender and juicy inside.
Equipment You’ll Need
- Baking dish – perfect for holding all the stuffed biscuits together and helps them bake evenly.
- Mixing bowls – you’ll need one for the meatball mix and another for the biscuit dough to keep things organized.
- Pastry cutter or fork – makes cutting cold butter into the flour quick and easy for flaky biscuits.
- Measuring cups and spoons – essential for getting the right amounts of ingredients, especially baking powder and buttermilk.
- Spoon or small scoop – handy for portioning meatballs and biscuit dough evenly.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter, leaner version that still tastes great.
- Add a sprinkle of red pepper flakes or Italian seasoning to the meatballs for a little kick and extra flavor.
- Stuff each biscuit with mozzarella or provolone cheese for a gooey, melty surprise inside every bite.
- Mix in finely chopped spinach or sautéed mushrooms with the meatball mix to sneak in some veggies.
Meatball Stuffed Biscuits
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp chopped fresh parsley
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus extra if needed)
For Assembly and Topping:
- 1 cup shredded mozzarella cheese (optional for stuffing with meatballs)
- 2 tbsp melted butter
- 1 tbsp chopped fresh parsley (for garnish)
- Marinara sauce, for serving (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 25–30 minutes to bake. So in total, you can have warm, delicious stuffed biscuits ready in under an hour. Perfect for a quick dinner or get-together snack!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix together ground beef, breadcrumbs, Parmesan cheese, chopped onion, garlic, egg, parsley, Italian seasoning, salt, and pepper. Stir until just combined—be careful not to overmix, so your meatballs stay tender. Then shape the mixture into small meatballs about 1 to 1 1/4 inches wide. Set them aside.
2. Prepare the Biscuit Dough:
In another bowl, whisk together the flour, baking powder, and salt. Add the cold cubed butter, and use a pastry cutter or your fingers to mix it in until the mixture looks like coarse crumbs. Slowly pour in the buttermilk, stirring until the dough comes together. If it feels dry, add a little more buttermilk—just until the dough is soft but not sticky.
3. Assemble and Bake:
Preheat your oven to 375°F (190°C). Divide the biscuit dough into even pieces, one for each meatball. Flatten each dough piece into a circle big enough to wrap around a meatball. If you like, add a spoonful of shredded mozzarella cheese on the dough first, then place the meatball on top.
Wrap the dough tightly around the meatball, pinching the edges to seal it together. Place each stuffed biscuit seam side down in a greased baking dish. Brush the tops with melted butter to give them a beautiful golden color when baked.
Bake for about 25-30 minutes, until the biscuits are golden brown and cooked through, and the meatballs inside are fully cooked. When they come out of the oven, sprinkle the tops with fresh chopped parsley for a fresh touch. Serve warm with marinara sauce on the side for dipping. Enjoy every comforting, cheesy bite!
Can I Use Frozen Meatballs for This Recipe?
Yes, you can use frozen meatballs, but be sure to thaw them completely before wrapping them in the biscuit dough. This helps ensure even baking and prevents the biscuits from becoming soggy.
Can I Make These Ahead of Time?
Absolutely! Assemble the stuffed biscuits and place them on a baking sheet, then cover and refrigerate for up to 24 hours. When ready, bake straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F until heated through to retain their texture and flavor.
What’s a Good Substitute for Buttermilk?
If you don’t have buttermilk, mix ¾ cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using. This will give you the acidity needed for tender biscuits.