I’ve not been very enthusiastic as of late about writing food blogs because I’ve been eating like a super basic bitch and nothing has been inspiring me. If you follow my FB Page for this blog, you’ve seen the filthy food memes rather than recipes. That’s what I do when I have foodie and writers block. You should see some of the shit that ends up in my DMs. Twisted, people. Y’all are T-W-I-S-T-E-D. And some are just plain stupid and gross.
Because I accomplished some things in a much shorter time than planned, I had some idle days and I got back on FB. Now life with my phone in the face has resumed as usual, but it is about to come to a head. I had to see. Was it really as addictive as my old drugs of choice?? It sure TF is.
Ok. Speaking of addictions…
Have you ever tried one of these?? Well, I’m in bed writing this at 7:30 AM, and I’m considering breaking my fast with the ones in the fridge that are now 2 days old, soooo. I usually don’t break fast until 2PM each day, but LAWD they are delightful.
You guys, these are appropriately named because they are THE BOMB!! I saw them on my good friend, Gwen’s feed a few months ago and I tried to make them, but something went awry. They were just ok. This time I modified the specs and a few methods, and they ruled.
Tasty seasoned meatball and fresh mozzarella wrapped in a chewy pretzel and then dipped in your favorite red sauce. Yeah, Babes. I’m hooked!! They are pretty easy to put together with a couple pre made items. I know. Super. Basic. Bitch. But we all need simplicity and bad food in our life once in awhile. Fugg it. Just be sure your eye fashions are fab.
Let me show y’all how it’s done!!
What You Need:
4 packs buttermilk biscuits
32 1 oz Italian style meatballs
2 logs fresh mozzarella, sliced
2 c warm water
2 Tbsp baking soda
Course ground salt
1 stick butter melted for brushing
What You Do:
Preheat oven to 450°
Place frozen meatballs on a baking sheet and cook as directed. Probably 10 minutes or so.
Remove from oven. Leave oven on, but lower heat to 400°.
Clean the baking sheet and line with parchment or silicone mat.
Gather ingredients and set up your assembly line. I like to pull the biscuits apart and get the cheese slices laid out. Then a bowl of meatballs, a spot for the baking soda water and a baking sheet. Organizing makes stuff like this far more productive.
Don’t put warm water into bowl until the bombs are wrapped, but I’d go ahead and have the baking soda in it.
Once you have items laid out, grab a biscuit and flatten it as much as you can.
Stack a cheese slice and a meatball on the flat dough.
Wrap it up and pinch to seal any seams.
Now, you want to get 2 cups of warm water into your bowl of baking soda.
Whisk that until soda is dissolved.
Dip each bomb into the water, then place on the baking sheet.
Sprinkle with course ground salt.
I did 8 at a time, because they do puff up, but I think 10-12 would fit on a large sheet.
They only need 7-10 minutes, so keep an eye on the first batch to feel out timing for your oven and pans.
Remove and brush with melted butter.
Place them on a paper towel lined plate for a few minutes.
Serve with a marinara or pizza sauce of your choosing.
I don’t think we let them cool, but you should!! They will be scorching hot. And the cheese will stretch and slap you in your soup cooler. It isn’t kind.
I mean, at least dip them in some sauce then, if you’re impatient and hungry like me.
I have another recipe to put together, and I should share my tea tag since I skipped last week in favor of coffee and early morning thrift store shopping with a friend.
I’ve been on kind of a respite and doing whatever the hell I want for the past week, but I think it’s time to let off the brakes, and get these wheels back in motion. I feel restless and irritable, and that is always my sign to get productive.
Something is about to happen. I feel it, and whether it be beautiful or traumatic, I am rested and ready.
2 thoughts on “Italian Meatball Pretzel Bombs”
That’s interesting. I never thought about converting biscuits to pretzels. Cool! I don’t know if this qualifies as “super basic” but for you, it might. Rockin’ stuff!
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Well, thank you!! I just think it was easy and I love making my food from scratch, but I really have a LOT of irons in the fire right now, so easy and unique will probably be the tone here for awhile.
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