Description
Golden on the outside, gooey and savory on the inside—these pretzel-wrapped meatball bombs are pure comfort food magic. Perfect for game day, parties, or anytime you want bite-sized happiness. Soft pretzel dough hugs melty cheese and juicy meatballs, and a touch of coarse salt seals the deal.
Ingredients
1 lb (455 g) pizza dough, rested 15–20 min at room temp
7 slices American cheese, halved
14 frozen mini meatballs, fully thawed
¼ cup (45 g) baking soda
5 cups (1.2 L) water
1 large egg, beaten
Coarse sea salt, for topping
Yellow mustard, for dipping (optional)
Instructions
Preheat: Set oven to 400°F (200°C). Line a baking sheet with parchment.
Assemble bombs: Divide dough into 14 pieces. Flatten each piece, place a half slice of cheese, then a meatball in the center. Wrap dough around, pinching edges to seal.
Boil pretzel bath: Bring water to a boil, add baking soda slowly (it will foam). Drop each bomb in for 20–30 seconds, then remove with a slotted spoon and place on prepared sheet.
Brush & season: Brush with beaten egg, sprinkle with coarse salt.
Bake: 15–18 min until deep golden brown.
Serve: Let cool slightly, then serve warm with mustard for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 150 / Bomb
- Fat: 7g / Bomb
- Carbohydrates: 15g / Bomb
- Protein: 7g / Bomb