Wrapped Meatballs

Why You’ll Love This Recipe

Wrapped Meatballs are everything you love about comfort food—juicy, seasoned meatballs wrapped in warm, crisp pastry. They’re easy to prepare with store-bought dough or crescent rolls and offer endless variation. Great for entertaining or weeknight dinners, these little bundles are convenient, delicious, and easy to eat by hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Meatballs (homemade or pre-cooked)
• Crescent roll dough, puff pastry, or biscuit dough
• Mozzarella cheese (optional, for stuffing or topping)
• Marinara or pizza sauce (for serving or dipping)
• Egg (for egg wash)
• Optional: garlic powder, Italian seasoning, parmesan cheese

Directions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. If using frozen meatballs, make sure they are thawed and fully cooked before wrapping.
3. Roll out the dough and cut into squares or strips large enough to wrap around each meatball.
4. Optional: Insert a small cube of mozzarella into the center of each meatball for a cheesy surprise.
5. Wrap each meatball with a piece of dough, pinching the seams to seal. Place seam-side down on the baking sheet.
6. Brush each wrapped meatball with egg wash and sprinkle with garlic powder, Italian seasoning, or grated parmesan if desired.
7. Bake for 15–18 minutes, or until the dough is golden brown and cooked through.
8. Serve warm with marinara or your favorite dipping sauce.

Servings and timing

This recipe makes about 16 wrapped meatballs.
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: 30–35 minutes

Variations

• Cheesy Explosion: Add shredded cheese on top before baking for an extra gooey finish.
• Spicy Kick: Mix red pepper flakes into the dough or meatballs for heat.
• BBQ Style: Use BBQ sauce instead of marinara for dipping.
• Bacon-Wrapped: Wrap meatballs in half a slice of bacon before covering with dough.
• Mini Calzones: Add a little sauce and cheese inside the wrap for a full pizza-flavored bite.

Storage/Reheating

Store leftover wrapped meatballs in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 8–10 minutes until warmed through and crispy. Avoid microwaving if possible to maintain the crisp texture.
They can also be frozen after baking. To reheat from frozen, bake at 375°F for 15–20 minutes.

FAQs

Can I use frozen meatballs?

Yes, just thaw and heat them before wrapping to ensure they’re fully cooked inside.

What’s the best dough to use?

Crescent roll dough, puff pastry, or refrigerated biscuit dough all work well. Choose your favorite texture and flavor.

Can I make these ahead of time?

Yes, assemble them and refrigerate for up to 1 day before baking. Bake fresh for best texture.

Do I need to cook the meatballs first?

Yes, the meatballs should be fully cooked before wrapping and baking, especially if using raw meat.

Can I stuff the meatballs?

Absolutely. Stuff them with small cubes of mozzarella or cheddar for a delicious melty center.

Are these good for parties?

Yes, they’re easy to serve, hold, and eat—perfect for buffets, potlucks, or game day spreads.

What dipping sauces work best?

Marinara, ranch, BBQ sauce, garlic butter, or spicy aioli are all great choices.

Can I freeze them?

Yes, bake them first, cool completely, then freeze. Reheat in the oven for best results.

How do I keep the dough from getting soggy?

Use pre-cooked meatballs and avoid overfilling with cheese or sauce inside the wrap.

Can I make them gluten-free?

Yes, use gluten-free dough and meatballs made with gluten-free breadcrumbs.

Conclusion

Wrapped Meatballs are a fun and flavorful way to enjoy a classic favorite in a new form. Whether served as an appetizer or part of a casual meal, they’re quick to prepare, customizable, and crowd-friendly. Once you try them, you’ll want to keep a batch ready for every occasion—from weeknight snacks to party trays.

Wrapped Meatballs

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Wrapped Meatballs are juicy, seasoned meatballs wrapped in golden dough or pastry and baked until crispy—perfect for snacks, parties, or easy dinners with dipping sauce on the side.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 16 wrapped meatballs
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 16 meatballs (homemade or pre-cooked, thawed if frozen)
• 1 can crescent roll dough, puff pastry, or biscuit dough
• 4 oz mozzarella cheese, cut into small cubes (optional)
• 1 egg, beaten (for egg wash)
• 1/2 tsp garlic powder (optional)
• 1/2 tsp Italian seasoning (optional)
• 2 tbsp grated parmesan cheese (optional)
• Marinara or pizza sauce, for dipping

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. If using frozen meatballs, thaw and heat them until fully cooked.
3. Roll out dough and cut into 16 equal pieces large enough to wrap each meatball.
4. Optional: Insert a cube of mozzarella into the center of each meatball.
5. Wrap each meatball in a piece of dough, sealing the edges, and place seam-side down on the baking sheet.
6. Brush tops with beaten egg and sprinkle with garlic powder, Italian seasoning, and parmesan, if desired.
7. Bake for 15–18 minutes, or until dough is golden brown and cooked through.
8. Serve warm with marinara or your favorite dipping sauce.

Notes

• Use pre-cooked meatballs to ensure safe and even cooking.
• For extra flavor, add cheese inside or on top of each wrapped meatball.
• Great for freezing—bake first, cool, then freeze and reheat later.
• Try with different sauces like ranch, BBQ, or garlic butter for variety.

Nutrition

• Serving Size: 1 wrapped meatball
• Calories: 130
• Sugar: 1g
• Sodium: 280mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 25mg