Total Time
30mins
Prep 15 mins
Cook 15 mins

I like this recipe because of the biscuit and the meatball.

Ingredients Nutrition

  • 290.58 g canpillsbury grands refrigerated southern style biscuits (5 biscuits) or 290.58 g can refrigerated buttermilk biscuits (5 biscuits)
  • 37.70 g shredded monterey jack cheese (1/3 cup) or 37.70 g cheddar cheese (1/3 cup)
  • 10 refrigerated or frozen cooked meatballs, thawed
  • 59.14 ml butter, melted
  • 158.51 ml finely crushed seasoned croutons
  • 354.88 ml pasta sauce, heated

Directions

  1. Heat oven to 375ºF.
  2. Line cookie sheet with parchment paper or spray with nonstick cooking spray.
  3. Separate dough into 5 biscuits.
  4. Split each biscuit to make 10 rounds.
  5. Press out each biscuit half to form 3-inch round.
  6. Sprinkle each biscuit round with cheese to within 1/2 inch of edge.
  7. Top each with meatball.
  8. Bring sides of dough over meatball; pinch edges to seal.
  9. Brush rounded tops and sides of dough with butter; coat with croutons.
  10. Place seam side down on paper-lined cookie sheet.
  11. Bake at 375ºF for 10 to 15 minutes or until golden brown.
  12. Place appetizer pick in each biscuit-wrapped meatball to form biscuit ball.
  13. Serve with warm pasta sauce for dipping.
Most Helpful

I had some meatballs to use up and I enjoyed this very much. I made my own biscuit dough for this recipe and will definitely make this recipe again. Great appetizer/snack food. Thanks.

Roxanne J.R. January 07, 2010

Very easy to make and tasty. Loved the easy prep work and beautiful presentation. Use good meatballs (not the cheap brand, ours were a bit fatty and it took away from the flavor). We strung them on twine and made Judy Garland with them for a Movie Themed party. (See Photo) Overall, very tasty and easy!

Leslie L May 27, 2004