Real Recipes From Real Home Cooks ®

meatball pops

(1 rating)
Recipe by
Patricia Frady
Westminster, SC

Easy and delicious

(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For meatball pops

  • 1 can
    (10.2 oz) pillsbury grands refrigerated buttermilk biscuits
  • 1/3 c
    shredded monterey jack or cheddar cheese
  • 10
    refrigerated or frozen meatballs, thawed
  • 1/4 c
    butter, melted
  • 2/3 c
    finely crushed seasoned croutons
  • 10 lg
    appetizer picks or lollipop sticks, if desired
  • 1 1/2 c
    tomato pasta sauce, heated

How To Make meatball pops

  • 1
    Heat oven to 375-degrees. Line cookie sheet with parchment paper, or spray with a non-stick cooking spray.
  • 2
    Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press each biscuit half to form a 3-inch round.
  • 3
    Sprinkle each biscuit round with cheese to 1/2-inch of edge. Top each with meatball. Bring up sides of dough over meatball, pinch edges to sealo.
  • 4
    Brush rounded tops and sides of dough with butter. Coat with croutons. Place seam side down on cookie sheet.
  • 5
    Bake 10 - 15 minutes or until golden brown
  • 6
    Place appetizer pick in each biscuit-wrapped meatball to form meatball pop.
  • 7
    Serve with warm pasta sauce

Categories & Tags for Meatball Pops: