If you’re craving all the flavors of a meatball sub but want an easy, handheld option, these Meatball Sub Bombs are the perfect solution. They start with Rhodes frozen dough balls, which are stuffed with tender meatballs, marinara sauce, and gooey mozzarella cheese, then brushed with garlic butter before baking to golden perfection. A sprinkle of parmesan on top makes them absolutely irresistible!
This recipe is ideal for game day snacks, weeknight dinners, or even meal prepping—plus, it’s kid-friendly and customizable!
Why You’ll Love This Recipe
- Easy to make – Using store-bought frozen dough saves time and effort.
- Perfectly portable – Great for lunchboxes, party platters, or quick dinners.
- Customizable – Swap the meatballs for sausage, pepperoni, or even a veggie option.
- Crispy and cheesy – Buttery, golden crust with melty mozzarella inside.
How to Make Meatball Sub Bombs
1. Prep the Dough
- Thaw the frozen dough balls according to package instructions (typically overnight in the fridge or a few hours at room temp).
2. Assemble the Bombs
- Flatten each dough ball into a small circle.
- Add 1 teaspoon marinara, 1 tablespoon shredded mozzarella, and 2 small meatballs to the center.
- Carefully pinch the edges together to seal, ensuring no sauce leaks out.
3. Bake to Perfection
- Place the sealed dough balls seam-side down on a parchment-lined baking sheet (these sheets prevent sticking).
- Brush the tops with melted butter mixed with garlic powder and Italian seasoning.
- Bake at 375°F (190°C) for 18-22 minutes, until golden brown.
4. Finish and Serve
- Remove from oven and immediately sprinkle with grated parmesan.
- Serve with extra warm marinara for dipping!
Recipe Tips & Tricks
- Keep the dough from getting soggy or exploding in the oven: Don’t overfill with marinara sauce. You only want about a teaspoon in each and can add marinara to dip in on the side.
- Use a high-quality marinara sauce – A flavorful sauce makes all the difference.
- Make them ahead – Assemble in advance and bake when ready.
- Air fryer option – Cook at 350°F for about 10-12 minutes for a crispier texture.
- Serve with dips – Try extra garlic butter, pesto, or ranch dressing for extra flavor.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F for 8-10 minutes to keep the dough crispy.
- Freeze for later – Flash freeze unbaked bombs, then bake directly from frozen at 375°F for 22-25 minutes.
What to Serve with Meatball Sub Bombs
- Side Salad – A simple Caesar salad or Italian chopped salad complements these perfectly.
- Garlic Knots – Double up on the carbs with homemade garlic bread twists.
- Soup Pairing – Try these with a bowl of tomato basil soup for a comforting meal.
These Meatball Sub Bombs are guaranteed to be a hit for any occasion. Try them for your next family dinner, potluck, or party—you’ll be amazed at how quickly they disappear! If you make this recipe, don’t forget to tag me on Instagram @mymessykitchennn and leave a review below. Happy cooking!
Meatball Sub Bombs
These Meatball Sub Bombs are an easy and delicious way to enjoy all the flavors of a classic meatball sub in a handheld form. Made with frozen dough, marinara sauce, melty mozzarella, and meatballs, they bake up golden brown with a buttery garlic finish. Perfect for game day, dinner, or a fun snack, these are sure to be a hit with the whole family!
Ingredients
- 12 Rhodes frozen dinner rolls or another brand but the dough must be raw
- 24 full cooked mini meatballs or you can use 12 larger ones
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ¼ cup salted butter melted
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ¼ cup grated cheese
Instructions
- Thaw the frozen dough balls according to package instructions (typically overnight in the fridge or a 30-60 minutes at room temp). Once the dough is soft enough to work with, flatten each dough ball into a small circle. Add 1 teaspoon marinara, 1 tablespoon shredded mozzarella, and 2 small meatballs to the center. Carefully pinch the edges together to seal, ensuring no sauce leaks out.
- Place the sealed dough balls seam-side down on a parchment-lined baking sheet, leaving about ½ inch in between each. Brush the tops with melted butter mixed with garlic powder and Italian seasoning. Cover loosely with Saran Wrap and allow to sit on the counter for 30-60 minutes while the oven preheats.
- After 30 minutes, remove the Saran Wrap and bake at 350°F for 25 minutes, until golden brown. Remove from the oven and immediately brush with more of the garlic butter mixture and top with grated cheese. Serve with extra marinara for dipping!