CHEESY MEATBALL BITES

Cheesy Meatball Bites - Butter With A Side of BreadI found a recipe from a fellow blogger (thank you Plain Chicken!) and immediately knew I needed to re-create it. It’s game-day food and well, we see a lot of game days around here! Anyone else have a NBA fan in the house?! I swear between my husband and my sons we watch 16 games a week. My only consolation is that I get to eat the yummy food as well. This was an instant favorite not only because it was super easy to make, but because it involves meatballs. My family LOVES meatballs! It’s strange and awesome and more strange, but I go with it because they’re easy and they have protein. Only 4 ingredients and just over 20 minutes and these Cheesy Meatball Bites are ready- scroll down to see a video I created showing how to make them!

Cheesy Meatball Bites

  • 1 8-oz can Pillsbury Crescent rolls
  • 1 cup shredded mozzarella cheese
  • about 1/2 cup marinara sauce
  • 12 meatballs (I used pre-made, frozen ones)

Preheat oven to 375 degrees F. Spray a regular sized muffin pan with non-stick spray.

Unroll crescent dough. Separate into 2 large sections along the perforated edge. Cut each of the 2 large sections into thirds, then divide those sections down the middle, so that you have 12 squares total. (See video- it’s much easier shown!)

Press each square into one of the muffin cups, doing your best to smooth dough around the cup and a little up the sides.

Spoon about 2 teaspoons of marinara sauce into the bottom of each cup. Follow with a small spoonful of mozzarella cheese. Place 1 meatball (they can be frozen still, no need to pre-thaw!) into the center of each cup. Spoon another 2 teaspoons of marinara sauce on top of the meatball, then finish with another sprinkling of mozzarella cheese.

Bake for 15-17 minutes, until crescent dough is golden brown and cheese is bubbling. Remove from oven. Let cool a few minutes, then remove each meatball bite from the muffin pan. Serve with additional marinara sauce, if desired.

Cheesy Meatball Bites - Butter With A Side of BreadCheesy Meatball Bites - Butter With A Side of BreadJessicasig.png

CHEESY MEATBALL BITES
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 8-oz can Pillsbury Crescent rolls
  • 1 cup shredded mozzarella cheese
  • about ½ cup marinara sauce
  • 12 meatballs (I used pre-made, frozen ones)
Instructions
  1. Preheat oven to 375 degrees F. Spray a regular sized muffin pan with non-stick spray.
  2. Unroll crescent dough. Separate into 2 large sections along the perforated edge. Cut each of the 2 large sections into thirds, then divide those sections down the middle, so that you have 12 squares total. (See video- it's much easier shown!)
  3. Press each square into one of the muffin cups, doing your best to press down into the cup and somewhat up the edges.
  4. Spoon about 2 teaspoons of marinara sauce into the bottom of each cup. Follow with a small spoonful of mozzarella cheese. Place 1 meatball (they can be frozen still, no need to pre-thaw!) into the center of each cup. Spoon another 2 teaspoons of marinara sauce on top of the meatball, then finish with another sprinkling of mozzarella cheese.
  5. Bake for 15-17 minutes, until crescent dough is golden brown and cheese is bubbling. Remove from oven. Let cool a few minutes, then remove each meatball bite from the muffin pan. Serve with additional marinara sauce, if desired.

 

 

25 COMMENTS

    • Mine were cooked, but frozen. I think if you make your own, I’d at least cook them for 5 minutes, then assemble the meatball bites, then cook them in the pastry as per instructions. That way they get a little head start!

    • I have a large family, so most often I purchase meatballs at Costco, however I’ve tried several other brands- even generic brands- and we like those as well! {I don’t make my own either! Too time consuming and we go through them too fast!}

    • I honestly think they’re best fresh! You could assemble them the night before, then cook the next day. I’d just add a couple minutes of cook time to compensate for it being fridge temperature.

  1. You could either place them on a preheated, oven-safe platter or I have been successful at placing a plugged-in heating pad beneath my glass or metal platter. I have gotten 3 hours out of these setups. A covered chafer always works too.

  2. Have made twice in one week -book club and neighborhood Christas party. Big hit! Once in large muffin pan with two small meatballs and second in mini muffin with one meatball. Like the mini muffin. Makes 18. Don’t worry about keeping warm. Don’t last long enough and are fine at room temperature. I make earlier in day and then bake.

  3. These were so simple to make and my 18 month old LOVED them. One question – do you have any idea how these might freeze? I made them primarily for my son, but he obviously can’t eat a dozen in one day, although some might debate me on that. I would think they’d get soggy if refrigerated, but the ingredients individually would normally freeze well. Anddd I’m rambling.

    • I’m so glad your son enjoyed them! I’d just freeze those you won’t eat after you cook them, then put them in the oven for 4-5 minutes once you’re ready to eat them. 🙂

  4. These were a hit at our super bowl party. Everyone loved them. They were simple to make. The only change I made was mixing half the sauce and half a brick of cream cheese for under the meatball then using plain sauce for on top of the meatball. It made them so creamy and delicious. I would totally recommend these.

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