Garlic Bread Meatball Bites

Garlic Bread Meatball Bites are the perfect finger foods for your holiday parties that elevate pigs in a blanket to the next level!

These little bites are the perfect combination of Garlic Bread and Classic Beef Meatballs you can serve at your next holiday party. Perfect for dipping with sauces and serving on toothpicks (we love appetizers on toothpicks!).

Garlic Bread Meatball Bites being dipped into a cup of Marinara Sauce with basil

GARLIC BREAD MEATBALL BITES

Garlic Bread Meatball Bites aren’t a traditional holiday recipe like our recently posted Sausage Rolls. They are, however, absolutely delicious and they were the first appetizer to go at a rather large Thanksgiving party that I cooked for this year. 

These Meatball Bites use pre-cooked meatballs – I won’t judge, you can use store bought pre-made meatballs or use my classic meatball recipe (linked below) to make these delicious bites. Then they’re wrapped in pastry dough.

Let’s pause here to discuss the dough. We tested these bites with puff pastry as well as crescent dough and homemade brioche dough. Crescent dough won the taste test hands down, so we are sticking here with the easiest (and fan favorite) option.

A rich buttery, garlicky, Parmesan filled glaze goes over the dough before baking and you end up with a delicious party appetizer people will crowd the plate for. Sorry Bacon Brown Sugar Smokies, you’re delicious but you may not be Appetizer king for long.

Want a delicious dipping sauce?

How to Make Garlic Bread Meatball Bites:

  • Preheat oven to 375 degrees.
  • Wrap the meatballs in crescent dough or puff pastry.
  • Brush with garlic parmesan butter.
  • Bake until crispy and golden brown.
  • Serve with marinara or pizza sauce for dipping.

Garlic Bread Meatball Bites

FLAVOR VARIATIONS:

  • I used my homemade meatball recipe but you can certainly use any flavor you’d like for this recipe. If using Chicken Meatballs you can add extra parmesan to the mixture to make them taste more like a Chicken Parmesan Bite also using Marinara for dipping (you can also add a small piece of mozzarella cheese under the crescent dough before baking.)
  • Pork Meatballs would be a great option, we love Bacon Wrapped Meatballs, you could wrap a cooked pork meatball in bacon then in the pastry dough for an indulgent treat.
  • Go vegetarian! Use falafel, wrap in crescent dough then dip in Classic HummusYou can even make it into a skewer with a small grape tomato or pepperoncinis for more pickled and vegetable flavor to go along side it.

APPETIZER FINGER FOODS:

EASY COOKING FAQs:

  • Can I freeze these uncooked? Yes. Assemble the meatballs and dough but do not brush with the parmesan butter. You can also make the butter mixture and freeze it along side the meatballs for a quicker prep on the day you need them. Then transfer to a bag until ready to bake. Top with melted butter mixture before baking.
  • How do you reheat these Meatball Bites? Cook the meatball bites in the oven at 350 degrees F and bake for 8-10 minutes, until crispy. A light brushing of additional butter never hurts either.

HOW TO SERVE AND STORE:

  • Serve: These appetizers are good at room temperature for up to 2 hours.
  • Store: In an airtight container these are good for up to 4 days in the refrigerator.
  • Freeze: Freeze these baked or unbaked for up to 2 months.

Tray of Meatball Pastry Garlic Bread Bites

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Garlic Bread Meatball Bites

Garlic Bread Meatball Bites are the perfect finger foods for your holiday parties that elevate pigs in a blanket to the next level!
Yield 24 meatballs
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 package refrigerated crescent dough sheets (8 ounces)
  • 24 beef meatballs , precooked
  • 1/3 cup unsalted butter , melted
  • 3 cloves garlic , minced
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon kosher salt

Instructions

  • Preheat oven to 375°.
  • Cut the crescent dough into rectangles.
  • Place meatballs at the ends of the rectangles and roll up.
  • Place the wrapped meatballs on a baking sheet, seam side down.
  • Combine butter, garlic, parmesan and salt in a bowl.
  • Brush the tops of the wrapped meatballs with the butter mixture.
  • Bake 12-15 minutes or until golden brown.

Nutrition

Calories: 97kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 110mg | Potassium: 42mg | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Keyword: Garlic Bread Meatball Bites, party appetizers

Garlic Pastry Dough Meatball Bites collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. I haven’t made these yet but they sound good. I too am somewhat confused about the directions. What are the dimension of each piece of dough to wrap the meatballs in? We don’t know how long or how wide the strips should be . Thank you

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      The strips should be about 1 inch by four inches, depending on the size of the meatballs.

  2. I just made them and they came out fantastic! I added one little half slice of bacon to each one and it worked out so good! Thank you for giving me such a good recipe that I’ll make over and over!

  3. Made these with dinner tonight and it has easily become a new family favorite recipe! Restaurant worthy, indeed!

  4. Looks scrumptious but wish it said what size to cut crescent dough. Is it rolled out first? Directions are a little lacking. Maybe I missed that part?

    1. Sorry for the confusion. You’ll roll out the crescent dough and cut into rectangles to roll the meatballs up into. Hope this helps. Enjoy!

  5. I don’t understand what you do with the Crescent Roll dough ?
    Recipe says “Cut the crescent dough into rectangles”, but the dough separates into triangles.
    I’m confused…….

    1. Once you unroll the dough, cut it into rectangles to wrap around the meatballs. You won’t need to use the perforated holes for the triangles. Hope this clears up any confusion. Enjoy!

    2. Hello, did you buy the reg crescent rolls or were you able to find the sheets, that’s maybe what happened, it says the sheets. There are so many crescents out there that it is confusing at times.