Cheesy Meatball Pull-Apart Bread
Irresistible, Buttery, Cheesy Meatball Pull-Apart Bread is the perfect recipe for Game Day or any party!
Ingredients
- 1 recipe Italian Herb Baked Meatballs
- 1 recipe Best Ever 5-Minute Marinara
- 6 tablespoons unsalted butter divided
- 2 16.3-ounce cans refrigerated biscuits, such as Pillsbury Grands, 8 biscuits each
- 8 ounces mozzarella cheese shredded (about 2 cups), divided
- 1 tablespoon freshly chopped parsley or 1 teaspoon dried parsley
- 3 garlic cloves minced (about 1 tablespoon)
Instructions
- PREPARE OVEN AND PAN: Preheat the oven to 350°F. Grease a 12-cup bundt pan with 2 tablespoons softened unsalted butter.
- TOSS MEATBALLS: In a medium bowl, toss 1 recipe Italian Herb Baked Meatballs with 1 recipe Best Ever 5-Minute Marinara until coated. Set aside.
- ASSEMBLE BISCUITS: Lay 16 refrigerated biscuits on a flat surface. Use the back of a tablespoon to press a shallow indent into each biscuit to hold the filling.
- FILL BISCUITS: Spoon 1 heaping tablespoon shredded mozzarella cheese (from the first 1 cup) into each indent, then top with 1 saucy meatball.
- LAYER IN PAN: Stack 3 to 4 filled biscuits together, turn them on their sides, and place into the prepared bundt pan. Repeat with remaining biscuits, arranging the stacks to form a tight ring.
- MIX GARLIC BUTTER: In a small bowl, whisk together the remaining 4 tablespoons melted unsalted butter, 1 tablespoon chopped parsley, and 1 tablespoon minced garlic.
- DRIZZLE AND BAKE: Evenly drizzle the garlic butter over the biscuits. Bake for 30 minutes, until the biscuits are golden brown on top.
- TOP WITH CHEESE: Let cool for 5 minutes, then invert the bread onto a baking sheet. Sprinkle the remaining 1 cup shredded mozzarella cheese over the top and bake for 5 minutes more, until the cheese is melted and bubbly.
- SERVE: Transfer to a serving plate and serve warm with additional marinara for dipping.
Notes
Make-Ahead: Bake the meatballs and prepare the marinara up to 2 days ahead. Assemble and bake the bread just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in a 350°F oven for 10 minutes, or microwave individual portions for 30 seconds until hot.
Freezing: Wrap baked pull-apart bread tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Ingredient Tip: Use your favorite store-bought meatballs and marinara if you’re short on time—just make sure they’re fully cooked before assembling.
Nutrition
Serving: 1 | Calories: 81cal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 90mg | Sugar: 0.2g | Fiber: 0.02g | Calcium: 74mg | Iron: 0.1mg