Pretzel covered meatballs

These pretzel covered meatballs are guaranteed to be a hit at your next party! Hearty meatballs are encased in a soft and chewy pretzel. Dunk them in your favorite marinara sauce!

pretzel meatballs

Every year, I make a load of appetizers for the big football game in January. While I don’t really care who wins, I’m all about the commercials. My husband will call me when it’s commercial time, and then my eyes are glued to the screen.

pretzel covered meatballs

One year, I made these pretzel covered meatballs. They were a big hit, since they were devoured immediately by my family of 3. We barely had any left over. For whatever reason, I haven’t made these since that day.

pretzel covered meatballs

A few weekends ago, I remedied that by making the meatballs once more. This time, I made my own pizza dough (the last time I used a pre-made one from the grocery store). While the homemade dough takes a tad longer to make, it’s worth it in the end. My crust was crispy on the outside and chewy on the inside. I didn’t add salt on the outside since I was already going to dunk my meatballs into some marinara.

pretzel covered meatballs

As predicted, we demolished these meatballs again. Surprisingly, we actually had a few left over. But, I suspect it’s because I also made a batch of copycat Pokey Stix to complement these.

Hope you enjoy these as much as we did!

Pretzel covered meatballs

These pretzel covered meatballs are sure to be a hit at your next party or gathering. Dunk them in your favorite marinara sauce!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: Appetizer, Savory
Servings: 16
Author: Eva Bakes

Ingredients

  • 1 pound pizza dough homemade* or ready-to-use, room temperature
  • 16 meatballs thawed
  • ¼ cup baking soda
  • 5 cups water
  • 1 egg beaten
  • coarse salt

Instructions

  • Preheat your oven to 425 degrees F. Line a baking pan (with high sides) with parchment paper and set aside.
  • Divide your dough into 16 equal pieces. Roll each piece of dough out into a circle. Place one meatball into each circle and pinch the seams shut. Repeat with other dough and meatballs.
  • Bring 5 cups of water to a boil. Add the baking soda and allow to boil again.
  • Working in batches, gently drop the meatballs into the baking soda water and allow to cook for about 30 seconds.
  • Remove the balls from the water and place onto your prepared baking pan. Brush with the egg wash and sprinkle salt on top. Bake in your preheated oven for 15-20 minutes or until golden.
  • Serve with your favorite marinara sauce.

Notes

Leftovers should be stored in an airtight container in the refrigerator and will last for several days.
Source: I made my own pizza dough using this recipe; the rest of the recipe is from Buzzfeed

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