Cheesy Meatball Roll-Ups (Print Version)

Juicy baked meatballs wrapped in pizza dough with marinara and melted mozzarella, sealed and baked until golden. An easy hand-held dinner or party snack ready in about an hour.

# Ingredients:

→ For the meatballs

01 - 1 lb (450 g) ground beef, 80/20
02 - 1/3 cup (35 g) plain breadcrumbs
03 - 1 large egg
04 - 1/4 cup (25 g) grated Parmesan
05 - 2 cloves garlic, minced
06 - 1 teaspoon Italian seasoning
07 - 2 tablespoons chopped fresh parsley
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ For the roll-ups

10 - 2 cans (8 oz / 227 g each) refrigerated pizza dough, divided into 16 pieces
11 - 3/4 cup (180 ml) marinara sauce, plus more for dipping
12 - 1 1/2 cups (170 g) shredded low-moisture mozzarella
13 - 3 tablespoons unsalted butter, melted
14 - 1 clove garlic, minced (for the butter)
15 - 1 tablespoon grated Parmesan, for topping
16 - 1/2 teaspoon dried oregano, for topping
17 - Fresh parsley, chopped, for garnish

# Instructions:

01 - In a bowl, combine the ground beef, breadcrumbs, egg, parmesan, garlic, Italian seasoning, parsley, salt, and pepper. Mix just until combined. Overworking it makes the meatballs dense.
02 - Roll the mixture into 16 balls, about 1 inch each. Arrange them on a parchment-lined sheet and bake at 400°F (200°C) for 12 to 15 minutes, until a thermometer reads 160°F at the center.
03 - Divide the pizza dough into 16 pieces and press or roll each into a thin round about 4 inches across.
04 - Spoon a teaspoon of marinara and a tablespoon of mozzarella onto the center of each dough round, then set a baked meatball on top.
05 - Pull the edges of the dough up and over the filling, pinching firmly to close every seam. Roll gently between your palms to smooth it into a ball.
06 - Place the sealed rolls seam-side down on a parchment-lined sheet, spaced an inch apart. Brush each one with the garlic butter.
07 - Bake at 375°F (190°C) for 16 to 18 minutes, until the dough is deep golden and firm to the touch. Let them rest for 5 minutes before serving.

# Notes:

01 - Makes about 16 roll-ups, roughly 2 to 3 per serving.
02 - Serve warm with extra marinara for dipping.

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