Cheesy Pull Apart Venison Meatball Bombs Recipe

Mix together 1 pound of ground venison, 2/3 cup of seasoned Italian breadcrumbs, 4 cups of Parmesan cheese, 2 tablespoons of chopped fresh parsley, 2 tablespoons of milk, 1 tablespoon of minced garlic, 1 egg, and salt and pepper to taste.

Use hands to mix the meatball mixture until just combined, avoiding over mixing to prevent dryness.

Form tablespoon and a half size meatballs, adding a small cube of mozzarella to the center of each meatball and sealing the meat around it.

Place formed meatballs onto a baking sheet, aiming for 22 to 25 meatballs total.

Bake the meatballs in the oven at 350°F for about 15 minutes; they will not be fully cooked at this stage.

Remove the meatballs from the oven and let them cool slightly.

Prepare a second baking sheet with a sheet of parchment paper for serving.

Take layers of biscuit dough and stretch them over each meatball, ensuring they are completely covered and sealed.

Arrange the biscuit-wrapped meatballs around a marinara dish tightly for the pull-apart effect.

Bake the wrapped meatballs in the oven for 10 to 12 minutes until they turn light golden color.

Prepare garlic butter sauce by mixing 4 tablespoons of melted butter, 1 tablespoon of minced garlic, and 1 tablespoon of Italian seasoning.

Brush the garlic butter sauce all over the biscuits, covering tops and sides.

Return the baking sheet to the oven and bake for an additional 5 minutes until golden brown.

Pour warm marinara into the center dish and garnish with fresh chopped parsley and Parmesan before serving.

Equipment Needed

Spice Level:

Dietary

Allergens