Cheesy Meatball Sliders Wrapped in Biscuit Dough
Homemade beef meatballs nestled in a gooey mozzarella and marinara filling, then wrapped in soft pillowy biscuit dough and baked until golden. These handheld sliders combine the comfort of Italian meatballs with the ease of crescent roll appetizers, making them perfect for weeknight dinners, game day gatherings, or casual entertaining. The two-stage baking ensures meatballs cook through while the biscuit exterior achieves a light golden crust.
Ingredients
Instructions
- 1
Preheat oven to 400°F.
- 2
Combine ground beef, minced onion, minced garlic, egg, breadcrumbs, parsley, salt, and black pepper in a large bowl. Mix until just combined.
- 3
Form mixture into 2 oz meatballs and place on a parchment-lined baking sheet.
- 4
Bake for 20 minutes. Remove and cool for about 15 minutes.
- 5
Reduce oven temperature to 375°F.
- 6
Roll out each biscuit round to approximately double its original size.
- 7
Top each round with a portion of mozzarella cheese and one meatball.
- 8
Add a spoonful of marinara sauce on top of each meatball.
- 9
Wrap dough around filling, pinching seams closed. Place seam-side down on a parchment-lined baking sheet.
- 10
Bake for 15-20 minutes until dough is light golden brown.
- 11
Serve warm with additional marinara sauce for dipping.
Tips
Cool meatballs for 15 minutes after baking to prevent cheese from leaking out when wrapping in dough.
Brush wrapped sliders lightly with melted butter or an egg wash before baking for a deeper golden color.
Use fresh parsley for brighter flavor, but dried parsley works at 1 tablespoon if substituting.
Good to Know
Cover cooled sliders and refrigerate up to 3 days. Reheat gently in a 160C oven for 8-10 minutes.
Form and bake meatballs up to 2 days ahead. Assemble wrapped sliders, cover, and refrigerate unbaked for up to 8 hours before baking.
Serve warm from the oven with extra marinara sauce for dipping. Pairs well with a simple green salad or garlic bread.
Common Mistakes
Do not skip the cooling period for meatballs to avoid cheese and sauce leaking during wrapping.
Do not overmix the beef mixture to avoid dense, tough meatballs.
Do not wrap dough too tightly to prevent it from tearing and bursting during baking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
more labor-intensive
FAQ
Can I make these ahead and freeze them?
Yes. Assemble sliders on a baking sheet, freeze uncovered for 2 hours, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding 5-10 minutes to the baking time.
What if I don't have fresh parsley?
Substitute with 1 tablespoon dried Italian seasoning or dried parsley. The flavor will be slightly more herbal. Alternatively, omit entirely if preferred.
How many sliders does this recipe yield?
One tube of Pillsbury biscuits typically contains 8 biscuits, so you will get approximately 8 sliders, depending on meatball size and how you portion the cheese.