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side shot of cheesy pull apart bread being pulled
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Italian Meatball Pull Apart Bread

This Pull-Apart Bread is bursting with juicy, flavorful Italian meatballs, bathed in rich, zesty marinara, smothered in mozzarella and cocooned in garlic buttery biscuits.  It's a cheesy, decadent appetizer that everyone will love you for OR a super fun dinner with self-contained meatballs! 
Course Appetizer
Cuisine Italian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 16 meatballs

Ingredients

  • 2 16.3 oz. pkgs. refrigerated biscuits I use Pillsbury Grand 8 biscuits each
  • 8 oz. shredded mozzarella cheese divided (about 2 cups)
  • 2 tablespoons butter softened
  • 2 tablespoons olive oil

Meatballs

  • 1 large egg
  • 1 pound lean ground beef
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/2 cup freshly finely grated Parmesan cheese
  • 1/2 cup diced onion
  • 2 tablespoons milk
  • 1 tsp EACH dried parsley, dried basil, garlic powder
  • 1/2 tsp EACH dried oregano, dried rosemary, salt, pepper

Marinara

  • 1 14.5 oz. can fire roasted diced tomatoes with juices
  • 1 15 oz. can tomato sauce
  • 1-2 teaspoons sugar to taste
  • 1 tsp EACH garlic powder, onion powder, dried basil
  • 1/2 tsp EACH salt, pepper
  • 1/4 tsp EACH dried thyme dried rosemary
  • 1/4-1/2 teaspoon crushed red pepper flakes

Garlic Butter

  • 4 tablespoons butter melted
  • 3 garlic cloves minced
  • 1 tablespoon freshly chopped parsley or 1 tsp dried

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a 12 cup bundt pan with 2 tablespoons softened butter. Set aside.

Marinara Arrabbiata

  • Stir together all of the Marinara Arrabbiata ingredients in a medium saucepan over medium-high heat. Decrease heat to a simmer and cook for 5 minutes then keep warm until ready to use, stirring occasionally. Mash tomatoes to reach desired consistency (optional).

Meatballs

  • Meanwhile, make meatballs by whisking egg in a large bowl. Add all remaining meatball ingredients. Using your hands, gently mix everything until well-blended, taking care not to overmix. Roll dough into 16 equal meatballs.
  • Heat 2 tablespoon olive oil in a large skillet over medium heat. Add meatballs to skillet and brown on all sides. Once cooked through, remove pan from heat and CAREFULLY add Marinara Sauce so it doesn’t spit and splatter. Gently coat meatballs in sauce.

Assemble

  • Lay biscuits out separately on a flat surface. Create an indent in each biscuit with the back of a tablespoon to cradle the meatball. Top each biscuit with a heaping tablespoon mozzarella cheese followed by 1 meatball (leave remaining marinara behind and transfer to a serving bowl).
  • Stack 3-4 biscuits together, turn on their side and place in greased bundt pan. Repeat with the remaining biscuits, arranging biscuit stacks in pan to create a ring – it will be tight.

Garlic Butter

  • Whisk together all of the Garlic Butter ingredients in a small bowl and evenly drizzle all over ring.

Bake

  • Bake Ring for 30 minutes. Let cool 5 minutes then flip over onto a baking sheet. 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.
  • Garish with fresh parsley (optional) and serve with remaining Marinara.