With their meat, cheese, sauce and garlic-buttered biscuit wrapping they pack a big flavor punch in a bite-sized finger food. They would be perfect party or tailgating food, too. Everyone will love them, and you won’t have any leftovers, which is always my gauge of a successful party recipe.

They are also very easy to make. You could form an assembly line, flatten all of your biscuits, plop on the meatballs, spoon on the sauce, cover with cheese, fold them up, put them on the baking sheet and spoon on the garlic butter. The whole operation probably wouldn’t take 15 minutes. If you have children, they could even help!

 

INGREDIENTS

1 can (12 oz.) Pillsbury Homestyle Butter Tastin’ refrigerated biscuits

8 cooked Italian-style meatballs (if using frozen, let thaw completely)

1 cup marinara/pasta sauce

1 cup shredded cheese (mozzarella or Italian blend)

4 tablespoons butter, melted

2 garlic cloves, minced

½ teaspoon Italian seasoning

Pinch of salt
DIRECTIONS

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Using your hands or a rolling pin, flatten each biscuit into a 4 inch round.

Place 1 meatball and 2 tablespoons marinara in center of each dough round. Top with 2 tablespoons of cheese.

Wrap dough around meatball and cheese, pressing edges to seal. Place seam side down, leaving room for spreading on prepared baking sheet. Continue until all biscuits have been completed.

In a small bowl, whisk together melted butter, garlic, Italian seasoning and salt. Evenly spoon on top of each biscuit.

Bake for 18 to 20 minutes, or until golden brown. Serve warm!

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Quick Tip:  If you are making your own meatballs, you can make them the exact size that will fit on the biscuit and allow you to fold it shut. But if you are using frozen meatballs and one of them seems really large, cut in half or even into quarters so that it will easily fit in the biscuit. Seal the bottom of each bomb well by pinching the dough together so they don’t open up or leak when you bake them.

Recipe courtesy of Jessica at The Novice Chef Blog, photo courtesy of livingoncloudandreanine.blogspot.com