Meatball Stuffed Pretzels are round, seasoned pretzels that are stuffed with a cheese stuffed meatball. They’re perfect for an appetizer or snack, and great for parties and holidays.
Or should they be called Pretzel Wrapped Cheese Stuffed Meatballs?
Or Cheese Stuffed Meatballs Wrapped in Pretzel Dough?
Or maybe Meatballs Encased by Pretzel Dough Carrying a Cheese Baby?
Pregnant Pretzel Balls??
Whatever…that’s a little exhausting.
Dough, in and of itself, is a blank canvas. What I’ve found, though, is that if you try to push creativity that just isn’t there in that moment – it just really isn’t there.
It’s one of those things that has to come to you when you least expect it. Usually, when it’s inconvenient and you have no way to write anything down. If you have this problem from time to time, don’t worry about it. Put it down and come back to it later.
It will come to you – I promise.
It didn’t go down that way this time; I happened to be in my kitchen staring into the refrigerator and it hit me while staring at a bowl full of ground pork and beef.
Stuff it.
Wrap it.
I obeyed my inner food voice and it paid off. I’ve definitely learned to listen to that nagging voice.
Paired with a simple marinara, it makes such an amazing little bite.
The pretzel dough is easy, peasy. You can also play around with your dipping sauce – maybe trying a horseradish sauce or mustard?
Variations of Meatball Stuffed Pretzels
- Different types of cheeses – try Brie, Havarti or even Gorgonzola
- Different meatball base – maybe pork or a combination
- Season the meatballs with different flavors to compliment the cheese, like Italian seasoning with mozzarella cheese.
- Make an assortment of dips. Try a marinara with red wine vinegar, a Ranch and olive oil with herbs.
Have fun.
Eat.
Here’s your printable-
Meatball Stuffed Pretzels
Pretzels that are stuffed with cheese stuffed meatballs, dipped in marinara.
Ingredients
- This pretzel dough recipe (dough only)
- 1 lb. ground round
- 1 tbsp seasoned salt
- 1 tsp pepper
- 1 tbsp Moore's Original Seasoning
- 2 eggs, whisked, separated
- 1/2 cup Italian bread crumbs
- 8 oz Cabot Farmhouse Reserve Cheddar, cut into cubes
- 1 tbsp sunflower or peanut oil
- Coarse salt
- Italian seasoning
Instructions
- Make the pretzel dough; cover and set aside.
- Preheat oven to 450 degrees.
- Combine ground round through bread crumbs and form into 1 - 1/2" discs.
- Place a piece of cheese in the center of each disc and carefully fold the meat around it.
- Heat the oil over medium heat and brown meatballs on all sides, about 2-3 minutes.
- Form the pretzel dough into discs a little larger than the meatballs and carefully enclose the meatballs with
- the dough, placing on a baking sheet lined with wax paper.
- Brush each pretzel ball with whisked egg, and sprinkle with salt and Italian seasoning.
- Bake for 10-12 minutes, or until golden brown.
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