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Feb 06

Meatball Slider Bombs

Meatball Slider Bombs

These Turkey Meatball Slider Bombs stuffed with gooey Mozzarella cheese and covered in easy 2-ingredient dough are lightened up comfort food at its best! After seeing so many readers using 2-ingredient dough to make everything you can think of, I couldn’t wait to use it in a recipe and I’m so excited about these! Some of you may know that meatballs are one of my all-time favorite foods, and these Meatball Slider Bombs are almost like mini meatball subs all wrapped up in a neat little package! I found these to be super filling so a few could definitely be eaten as a main course, but they’d also be great as finger food at a party or family gathering. Not only is each one bursting with flavor, they’re only 118 calories or 2 WW Points each! To view your current WW Points for this recipe and track it in the WW app or site, click here!

Meatball Slider Bombs

I definitely suggest dipping these Meatball Slider Bombs in your favorite marinara, pizza or pasta sauce for the full flavor bombs experience. I decided not to include it in the official ingredients since everyone will use different varieties and quantities of dipping sauce, but as an FYI, when I added a cup of pasta sauce (I used Francesco Rinaldi) to the full calculations in the recipe builder, each slider bomb (with sauce) was still just 2 Freestyle SmartPoints!Meatball Slider Bombs

I can’t wait to try more recipes using the 2-ingredient dough – I’m loving it! To see what others are making, check out the #2ingredientdough hashtag on Instagram. So many creative ideas!

Meatball Slider Bombs

These Turkey Meatball Slider Bombs stuffed with gooey Mozzarella cheese and covered in easy 2-ingredient dough are lightened up comfort food at its best!


  • ¾ lb (12 oz) raw 99% lean ground turkey breast
  • ¼ cup plain bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 ½ teaspoons Italian seasoning
  • ¼ teaspoon garlic powder
  • 1 tablespoon skim milk
  • 1 egg
  • 2 sticks light string cheese, each cut into 6 chunks for 12 chunks total (I used Weight Watchers brand)
  • 1 tablespoon olive oil
  • 1 cup self-rising white flour
  • 1 cup Fage 0% plain nonfat Greek yogurt, if you don’t use Fage try to use another very thick brand
  • 1 egg white, beaten
  • Serving suggestion: serve with marinara sauce for dipping, not included in the nutrition info or points calculations listed below


  • In a mixing bowl, stir together the ground turkey, bread crumbs, Parmesan, Italian seasoning, garlic powder, milk and egg until well combined. Remove the mixture to a clean dry surface (like a cutting board) and separate into 12 equally-sized piles. Place a string cheese chunk into the center of each meat pile and roll the meat into a ball surrounding the cheese.
  • Place the oil in a large skillet or saute pan and bring over medium-high heat. When heated, add the meatballs and cook, stirring/flipping when needed, for 5-6 minutes until all the sides of the meatballs are browned. Don’t worry if the inside isn’t cooked through all the way, they’re going in the oven! Remove from heat and allow meatballs to cool so they can be handled.
  • Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside.
  • While the meatballs are cooling, combine the self-rising flour and the Greek yogurt in a mixing bowl and stir with a fork until combined. Sprinkle a bit of flour on a cutting mat and transfer the dough to the floured workspace. Knead the dough 8-10 times on the floured surface. Dough should be slightly tacky but not wet or overly sticky. Use a rolling pin to roll out the dough into a large rectangle (about 10”x14”). Use a pizza cutter or knife to cut the flattened dough into 12 equal squares.
  • Place a meatball on the center of each dough square and then fold the corners of the dough up over the meatball. Seal the edges and roll a bit to form a dough ball around the outside of the meatball. You may need to add flour to your hands a few times while you do this to prevent the dough from sticking.
  • Place the dough-wrapped meatballs onto the prepared baking sheet and use a pastry brush to coat them with the beaten egg white. Sprinkle the tops with a bit of extra Italian seasoning or oregano and place in the oven for 20-22 minutes. I recommend serving these warm with your favorite marinara, pizza or pasta sauce for dipping!


To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per slider bomb: 2 (SP calculated using the recipe builder on weightwatchers.com)
Nutrition Information per slider bomb:
118 calories, 10 g carbs, 1 g sugar, 3 g fat, 1 g saturated fat, 12 g protein, 0 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 piece) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 3 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers PointsPlus:
3 per slider bomb (PP calculated using a PointsPlus calculator and the nutrition info below)

11 comments on “Meatball Slider Bombs”

  1. These sound epic, Emily!! I am so excited to try them, as I have been loving making bagels out of the 2 ingredient dough (and little mini pizzas, yum!)

  2. Made these tonight and they are fabulous. My husband made them and this the first time he made the yogurt dough so he was a little frustrated with it (you get used to it and how to make it not sick to everything once you make it few times) but in the end we loved these! Great thing to make on the weekend and have all week for lunch. I’ll be doing that this Sunday.

  3. Have you tried freezing them? We love meatballs but it’s just the two of us so we usually end up freezing some for later. I’m wondering if the dough freezes well. Thanks.

  4. What a great idea for a get-together. I especially like your recipe for the turkey meatballs. Thanks, Emily 🙂

  5. The thing I love the most about this is that it is different. There are so many recipes that are rehashed versions of the same meal. There’s nothing wrong with that, of course. But, it’s great to find unconventional recipes, ones that will get people talking and excited about food.

  6. I made these for my family last night and my 5 year old son declared them “the best meatballs ever!” He even asked if I would save the leftovers for his lunch. That’s pretty high praise coming from a kid! They were a hit with the whole family.

  7. Made these this week. Very good! Made and browned the meatballs the day before and then did the dough and baking the next night. Not a big ground turkey fan (only when I’m trying to be extra healthy), so might try these with the 93% turkey or even lean ground beef next time, but there will DEFINITELY be a next time! Husband and toddler approved too!

  8. Sounds very good one question can you use something else instead of yogurt in the dough? I can’t eat yogurt for health reasons.

    • Not for this particular dough, but you could certainly make a more traditional dough to use in this recipe. It would just change the nutrition information and points values.

  9. Well, this recipe is a couple of years old, but I just tried it today. Holy cow, they are delicious!! Thanks for another great recipe, Emily.

  10. I was wondering is this recipe can be done in an air fryer? I bake my 2 ingredients bagels in the air fryer and love them better then baking them in the oven. So wondering if meatballs could be bake in air fryer (what temperature and how long) and once wrapped in dough the same (temperature and time). Thank you in advance

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