Cheeseburger Biscuit Bombs Delight

Cheeseburger Biscuit Bombs are the perfect crowd-pleaser for any casual get-together or game day at home. These savory bites wrap homemade cheesy meatballs in a golden biscuit shell, giving you all the nostalgia of a classic cheeseburger with the fun of finger food.

Ever since I discovered these at a neighborhood potluck I have made them for every family movie night They disappear as soon as they hit the table and nobody can resist the gooey cheese pull

Ingredients

• Ground beef: Look for eighty five percent lean for juicy results but not too greasy
• Eggs: One whole for binding and one white for glossy tops fresh eggs work best
• Italian breadcrumbs: These bring flavor and help hold the meatballs together use fresh or panko if available
• Mustard: Adds tang classic yellow or Dijon both work
• Ketchup: Just enough for classic burger taste
• Garlic powder: Essential for both meatballs and an aromatic finishing touch go for granulated for best flavor
• Onion powder: Lends that perfect cheeseburger base without chopping an onion
• Worcestershire sauce: Deepens the meaty flavor
• Block cheddar cheese: Choose sharp cheddar for big flavor and slice just before assembling
• Pillsbury Grand refrigerated biscuits: Flaky store bought dough keeps things simple be sure to keep cold until ready to wrap
• Water: Needed for the egg wash
• Dried parsley: For color and herby aroma try to use bright green leaves for best results

Step by Step Instructions

Mix the Meatball Base:

Blend ground beef one egg breadcrumbs mustard ketchup one teaspoon garlic powder onion powder and Worcestershire sauce in a mixing bowl until the mixture looks even throughout

Prepare the Cheese:

Slice your cheddar block into sixteen even pieces and then half each piece so you have thirty two bite size cheese nuggets

Shape and stuff the Meatballs:

Divide the meat mixture into sixteen portions Flatten each portion in your hand Place two cheese pieces in the center and fold the meat up and around to seal Roll gently to make a smooth ball double check for any exposed cheese

Bake the Meatballs:

Arrange stuffed meatballs on a greased sheet Bake at three hundred fifty degrees for fifteen to twenty minutes until fully cooked A little cheese ooze is normal Let cool a few minutes so they keep their shape

Prep the Biscuits:

Lower oven temperature according to your pan If using a dark pan bake at three seventy five If light nonstick bake at three fifty Cut each biscuit in half and press into a flat circle large enough to encase a meatball

Wrap the Meatballs:

Place a cooled meatball in each biscuit circle Gather dough around and pinch at the top Smooth out seams for a neat package Repeat with all

Egg Wash and Bake Again:

Combine one egg white water half teaspoon garlic powder and parsley Brush gently over the tops of wrapped balls Arrange on greased pan and bake eighteen to twenty minutes until biscuit tops are golden brown Keep a close eye on the bottoms

Cool and Serve:

Let the bombs rest about five minutes before serving Hot cheese inside can burn so a short wait is best

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My favorite part is always the cheese I love seeing everyone smile when they bite in and the cheese stretches I remember my niece once took the cheesiest one and declared it her favorite appetizer ever

Storage tips

Store any leftovers in an airtight container in the fridge for up to three days They taste just as good reheated in the microwave for about thirty seconds or popped into a low oven until warmed through The biscuit stays surprisingly tender even on day two

Ingredient substitutions

Ground turkey or chicken can swap in for beef if you want a lighter version Use pepper jack cheese for a spicy twist or try whole wheat biscuit dough for extra fiber If you do not have Italian breadcrumbs plain work fine just add a little dried oregano and basil

Serving suggestions

Serve these straight from the oven with classic burger sauces like ketchup mustard and ranch Try piling them in a basket for informal parties or setting them out with toothpicks as a fun pass around treat They make great after school snacks or lunch box surprises

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Cultural and historical context

Cheeseburger Biscuit Bombs put a playful American spin on the meat pie and stuffed bread traditions found around the world Their roots are easy nostalgia everyone loves burgers and wrapping them in biscuit dough makes them even more irresistible

Recipe FAQs

→ How do I prevent cheese from oozing out during baking?

Ensure the meat fully covers the cheese, sealing any gaps before baking. Chilling the assembled meatballs before wrapping in biscuit dough can also help limit leaking.

→ Can I prepare these ahead of time?

Yes, you can assemble the meatballs with cheese up to two days in advance, then wrap with biscuit dough and bake on event day for freshness.

→ What is the best cheese to use for the filling?

Cheddar provides a classic, gooey melt but other varieties like mozzarella or pepper jack also work well for different flavors.

→ Can I use homemade biscuit dough?

Absolutely! While refrigerated dough is convenient, homemade dough adds a personal touch and can enhance the texture and flavor.

→ How do I reheat biscuit bombs for serving?

They reheat well in a microwave for convenience, or in an oven for a crispier biscuit texture. Serve warm for best results.

→ Are there any variations on seasonings?

Try adding chopped jalapeños or swapping in different spices, such as smoked paprika or chili powder, to suit your preferences.