Once the meatballs are shaped, it’s time to prepare the pizza dough. I roll out the refrigerated pizza dough on a clean surface and cut it into squares large enough to wrap around each meatball. This part is fun because I can be creative! After placing a meatball in the center of each square, I add a generous spoonful of mozzarella on top, then fold the dough over to encase the meatball completely. It’s like giving each meatball a cozy blanket! Once completed, I place them seam-side down on a parchment-lined baking sheet.
Next up, I brush the tops of each meatball bomb with melted butter mixed with minced garlic. This step is crucial because it gives that beautiful golden color and enhances the garlic flavor even more. After brushing, I pop them into the preheated oven and bake for about 20-25 minutes until they’re deliciously golden brown and the cheese is all melty, which fills the kitchen with mouthwatering scents.
When they’re done, I let them sit for a couple of minutes, then serve them hot, garnished with fresh parsley. I usually serve them with marinara sauce for dipping, because let’s face it, nothing beats that combo!
Pro Tips for Best Results
One of my favorite tips is to let the mixture chill in the fridge for about 30 minutes before shaping the meatballs. This helps the flavors meld together and makes it easier to form them without the mixture being too sticky. I tested this three ways and trust me, chilling definitely makes a difference!
Also, be generous with your cheese filling! I’ve learned that the more cheese, the merrier. Sometimes I even mix in different types of cheese, adding a little cheddar for an extra punch. It melts beautifully and adds to the gooey goodness, turning each bite into a delightful surprise.
Lastly, watch your baking time! I’ve made the mistake of getting distracted and overbaking them, which can lead to dried-out meatballs. Every oven is different, and I find using a meat thermometer to check for doneness is a handy trick. Aim for an internal temp of 160°F (71°C) for beef or turkey. That’s how you ensure they’re juicy every time!
Common Mistakes to Avoid
One common mistake I’ve noticed is using a dense dough for wrapping the meatballs. I once tried using homemade dough, and it turned out much too heavy, overshadowing the meatballs. Stick with a quick, refrigerated pizza dough for the best results—it hugs the meat without overpowering the flavors! (See the next page below to continue…)