Kim Schneider Recipe

Meatball Bubble Biscuits

By Kim Schneider Moonlighteyes74

Recipe Rating:
4 because we all eat 3 for dinner and want one for a snack later.
Prep Time:
Cook Time:

Kim's Story

I love these. I found this recipe online somewhere a long time ago and they are so good. The taste similair to a meatball sub and are super easy to make.


meatballs, cooked (i buy frozen ones to make it easy and cook according to directions on package but homemade would work as well)
1 jar(s)
spaghetti sauce
1 tsp
minced garlic
biscuits (the large homestyle ones you buy in a can)
1 Tbsp
italian seasoning
1 Tbsp
garlic powder
1 Tbsp
parmesan cheese
1 c
mozzarella cheese, shredded

Directions Step-By-Step

Place cooked meatball in sauce pan and cover with spaghetti sauce. ( I usually wind up using half of a 16 oz. jar) Warm the sauce mix.
Stir in minced garlic and set aside.
Take one biscuit and form it into a little cup.
Take one meatball put in biscuit dough cup. I use a slotted spoon to get it because you do not want a lot of sauce or the biscuit won't seal shut.
Sprinkle the meatball with a little bit of mozarella cheese.
Take sides of the little bicuit cup and pinch them together over the meatball and cheese.
Place on a cookie sheet with seam side down. Repeat this with the rest of the bicuits and meatballs. Place them slightly touching on the cookie sheet.
Sprinkle the top of each biscuit with a pinch of the italian seasonings, garlic powder and parmesean cheese.
Bake for 15 - 20 minutes at 375 degrees or until the biscuits are golden brown on the top and not doughie on the sides.
Remove from cookie sheet and serve. I take the spaghetti sauce left in the pan and put some on the plate with the bubble biscuits for dipping.

About this Recipe

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Jan 21, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
Darla Phenix darphenix
Nov 16, 2012
I will be trying these very soon. My son loves hot pockets and these are much better for him.
Kim Schneider Moonlighteyes74
Nov 15, 2012
Thank you I hope you enjoy them.
Sharon McElhannon AuntShar
Nov 14, 2012
Clever, very clever! I'm going to make these instead of my usual sausage roll to take to a party--keep them warm in my big electric skillet. Something different for a change! Thanks for sharing the recipe, Kim!
Nov 13, 2012 - Christine Fernandez shared this recipe with discussion group: Kiss the Chef