Cheesy Meatball Pull-Apart Bread

Cheesy Meatball Pull-Apart Bread is the perfect combination of pull-apart garlic bread and baked cheesy meatballs all in one irresistible recipe!
 

Pull-Apart Bread is the ultimate comfort food!

I guarantee this Cheesy Meatball Pull-Apart Bread will become a new kesukaane - and definitely a new kesukaane way to eat meatballs!  It is like best comfort food monkey bread ever. This pull-apart garlic bread is loaded with juicy, flavorful Italian baked meatballs, bathed in rich, zesty marinara, smothered in mozzarella and wrapped in garlic buttery biscuits.  Drool.

Cheesy Meatball Stuffed Garlic Bread is the perfect pull-apart dish!

Both the meatballs and the marinara in this Cheesy Italian Meatball Ring are slightly adapted from Cookbook: The Simple Kitchen Cookbook because it is the best!  If you haven’t gifted yourself a copy of this book, DO IT NOW!  Donna would be embarrassed if she knew I was promoting their book like this, but I am just passionate about this book because it will make your life that much better – and more delicious!

Helpful tips to make Cheesy Meatball Pull-Apart Bread:

• Make sure to generously grease your 12-cup bundt pan with 2 tablespoons softened butter so the dough doesn’t stick.  We use softened butter instead of melted butter so the butter will actually stick to the sides of the pan and not run all over.
• You can use more or less red pepper flakes in the Marinara Arrabbiata.  I would say ½ teaspoon is on the medium spicy side and most people would be comfortable with it but if you don’t like spice at all then reduce to ¼ teaspoon red pepper flakes. 
• The Marinara Arrabbiata uses diced fire roasted tomatoes which you can leave whole or I like to mash mine up once the sauce has simmered after 5 minutes or so. 
• After you have layered your biscuit dough with cheese and meatballs, the easiest way to transfer them into the bundt pan is to stack 3 biscuits (with their cheese and meatballs) together to form a tower and then turn the tower on its side and lay in the bundt pan.  The biscuits and meatballs will take every inch of the pan so you will have to squeeze them together.
• You can prep much of this recipe ahead of time if you wish.  The Marinara sauce can be made completely beforehand and then re-warmed.  The meatballs can be baked and stored in the refrigerator.  The cheese can also be grated.  Then all that’s left is to warm your sauce and meatballs, assemble then bake when you’re ready to eat!!!

What you will need to make Cheesy Meatball Pull-Apart Bread:

• 12 cup Bundt Pan – you need a 12 cup and not a 10 cup bundt pan for this recipe so that everything fits!  Your bundt pan will ensure everything cooks evenly. 
• Garlic Press - one of my moist used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!
• Cheese Grater - this kitchen tool gets more love than almost any other tool in my kitchen because I am a huge proponent of FRESHLY grated cheese as opposed to bagged shredded cheeses.  Using freshly grated cheeses saves money, tastes better, and MELTS better.

At my party, you will be sure to find Jalapeno Popper Dip with Bacon and this Cheesy Meatball Pull-Apart Bread.  Because every party needs a warm, creamy dip and something cheeeeeesilicous!

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our kesukaane meatball recipes:   

Best Ever Italian Herb Baked Meatballs

Chicken Parmesan Meatballs
Bacon Jalapeño Popper Meatballs
Sriracha Honey Slow Cooker Meatballs
Cheesy Mozzarella Stuffed Meatballs
Balsamic Glazed Meatloaf Meatball Poppers

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Yield: 16Author: Jennifer

Cheesy Meatball Pull-Apart Bread

Irresistible, Buttery, Cheesy Meatball Pull-Apart Bread is the perfect recipe for Game Day or any party!

prep time: 20 MINScook time: 35 MINStotal time: 55 mins

Ingredients

• 1 recipe Italian Herb Baked Meatballs
• 1 recipe Best Ever 5-Minute Marinara
• 6 tablespoons butter (divided)
• 2 (16.3-ounce) packages refrigerated biscuits (I use Pillsbury Grand 8 biscuits each)
• 8-ounces shredded mozzarella cheese, (about 2 cups) divided
• 1 tablespoon freshly chopped parsley (or 1 teaspoon dried)
• 3 garlic cloves, minced

Instructions

1. Preheat panggangan to 350° F.
2. Toss meatballs and marinara sauce together in a medium-size bowl. Set aside.
3. Grease a 12-cup bundt pan with 2 tablespoons softened butter. Set aside.
4. Lay biscuits out separately on a flat surface. Create an indent in each biscuit with the back of a tablespoon to cradle the meatball.
5. Top each biscuit with a heaping tablespoon of mozzarella cheese followed by 1 saucy meatball.
6. Stack 3 - 4 filled biscuits together, turn on their side and place in greased bundt pan.
7. Repeat with the remaining biscuits, arranging biscuit stacks in pan
   to create a ring – it will be tight.
8. Whisk together the remaining 4 tablespoons butter (melted), parsley and garlic, in a small bowl.
9. Evenly drizzle the garlic butter all over the meatball ring.
10. Bake pull-apart ring for 30 minutes.
11. Let cool 5 minutes then flip over onto a baking sheet.
12. Sprinkle with the remaining cheese (about 1 cup) and bake for an additional 5 minutes or until a toothpick comes out clean and cheese is melted.
13. Serve with remaining Marinara.

Recipe developed by Jennifer Sattley for
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