Cheesy Meatball appetizer bites made with crescent dough, frozen meatballs, marinara sauce and lots of cheese! Easy meatball appetizer recipe perfect for parties & game day.
How to keep meatball appetizers warm
I serve these cheesy meatball bites on a ceramic or porcelain plate or tray that I heated in the microwave. Ceramic and porcelain retain heat well, so if you plate the meatball bites hot, they’ll stay warm for around 15-20 minutes, which is usually more than enough time since they tend to get eaten quickly! If it’s a casual get together, I don’t mind serving the meatball bites in the muffin tray. The muffin tray of course wraps the meatball bites and helps them stay warm as a result.
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What is the best brand of meatballs?
My favorite brand of frozen meatballs is Kirkland, from Costco and Armor meatballs. I prefer to use the Italian style meatballs for this recipe, but I’ve also used the homestyle variety and enjoy both! The homestyle variety do seem to be smaller meatballs. I have tried two different off-brand varieties of frozen meatballs and our family didn’t care for either of them, so I only buy either Kirkland, if I’m at Costco or Armor meatballs.
These Cheesy Meatball Bites are one of my favorite meatball appetizers ever. They’re only 4 ingredients and super fast to make and have quickly become one of my most popular appetizer recipes.
I’ve made these meatball bites two different ways. One way I’ve made them is using the triangle crescent rolls pieced together like I depict in the video above. The other way is using the round crescents! This is my preferred way being as you don’t have to worry about cutting it or reshaping it to make the recipe. You just open the package and start putting the recipe together.
Cheesy Meatball Bite Ingredients
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)
CHEESY MEATBALL BITES
Cheesy Meatball Bites made with crescent dough, frozen meatballs, marinara sauce and lots of cheese! Easy meatball appetizer recipe perfect for parties & game day.
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!) You can also use the round crescents and not worry about cutting the dough or anything- just use one roll per muffin cup.
Press each square into one of the muffin cups, doing your best to press down into the cup and somewhat up the edges.
Spoon about 2 teaspoons of marinara sauce into the bottom of each crescent dough cup. Follow with a 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 more 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.
I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...
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.
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.
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.
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. 🙂
Did they get soggy on the bottom at all for having sauce in the bottom?? Just curious making them tonight!!!
Jessicasays
These are best served immediately. As long as you bake them adequately, the only time I felt they went soggy is when I reheated leftovers the next day. When I served them the first day, they weren’t soggy! Think of it like pizza dough- the bottom is firm and slightly crunchy and the top of the dough is soft. 🙂
Ashsays
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.
Wondering if anyone has suggestions on how to make these work as a lunch? I’m planning to freeze them. These are made of all my sons favourite foods/sauces and I think he would love to eat them at daycare!
Hi Nicole! Ok, so my first thought is to just bake them and freeze them, then put them in a tupperware and send them off! Yes, the dough will be softer once reheated, but it will still taste good- think mini meatball sandwiches! Not sure how old your child is, but my kids are pretty flexible with foods they enjoy- it’s no big deal if it’s not as crispy as it used to be. 😉
Loving how easy these look from the video. I tend to have homemade meatballs & sauce hanging around in my freezer so these could be assembled in no time.
I just made these tonight as a light but protein-packed Halloween dinner before trick-or-treating and they were perfect! I used flaky layers dinner biscuits instead, and just used 2/3 a biscuit for each, so that I could make 12 from an 8 biscuit tin. So easy, and just right – the family loved them. Thanks for sharing!
(I do think my meatballs were maybe bigger than yours, so the only change I’d make is to let them thaw first next time, so I can get the biscuits perfect instead of the barely too crispy we got this time. But just the slightest adjustment.) 🙂
Torrey, I love that idea of making them for a light Halloween Dinner! So glad you and your family enjoyed these! Thanks for sharing the changes you made too, sounds perfect!
Rahul @ samosastreet says
Hi, this looks like a great recipe!
Jessica says
thank you!
Judy says
If I add my own meatballs, do I add them raw?
Jessica says
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!
Judy says
Thanks, will try for Super Bowl!
Haley says
What brand of meatballs did you use? I hate making my own.
Jessica says
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!}
Lady Carol says
can I cook the night before my event and serve the next day?
Jessica says
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.
Amber says
What is your suggestions on keeping them warm at a party?
Michelle says
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.
Jessica says
Great ideas- thank you!!
Mike says
Made them twice now. I love being heavy on the sauce for a sloppy Joe take on it. Killer either way
Jessica says
That’s a great idea! Maybe I’ll go heavy on the sauce AND the cheese next time! Mmmmmm!
Julie says
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.
Jessica says
So glad to hear you’ve enjoyed the recipe Julie!! I’ll have to try them in mini muffin tins- great idea!
Danna says
When using the mini muffin tins do you think a regular frozen meatball would fit
Sarah Clippinger says
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.
Jessica says
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. 🙂
Kayla Walsh says
Did they get soggy on the bottom at all for having sauce in the bottom?? Just curious making them tonight!!!
Jessica says
These are best served immediately. As long as you bake them adequately, the only time I felt they went soggy is when I reheated leftovers the next day. When I served them the first day, they weren’t soggy! Think of it like pizza dough- the bottom is firm and slightly crunchy and the top of the dough is soft. 🙂
Ash says
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.
Jessica says
Such a great idea Ashley!! I’m adding cream cheese next time. Thank you!
Megan @ Meg's Meal Planning says
These look so tasty! I also have a husband who loves watching sports! I know he’ll love to snack on these during the next game!
Nicole says
Wondering if anyone has suggestions on how to make these work as a lunch? I’m planning to freeze them. These are made of all my sons favourite foods/sauces and I think he would love to eat them at daycare!
Jessica says
Hi Nicole! Ok, so my first thought is to just bake them and freeze them, then put them in a tupperware and send them off! Yes, the dough will be softer once reheated, but it will still taste good- think mini meatball sandwiches! Not sure how old your child is, but my kids are pretty flexible with foods they enjoy- it’s no big deal if it’s not as crispy as it used to be. 😉
Rachael says
I’m making for a Christmas party, are these easily reheated? They will only be in transit for about an hour. How should I reheat?
Jessica says
I’d just transport them on a cookie sheet and then pop them in a warm oven for 5 minutes or so! EASY!
Cara says
Has anyone tried these with biscuit dough instead of crescent rolls?
Brenda says
Do you use a regular muffin pan or mini muffin pan?
Jessica says
I used a regular muffin tin. 🙂
Deb says
Mine are in oven now…supper!
Sandra Shaffer says
This is a great party appetizer! I love meatballs and this recipe is perfect finger food so I won’t need to worry about plates and forks. Delicious!
Jessica says
Agreed Sandra! 🙂
jane @ littlesugarsnaps says
Loving how easy these look from the video. I tend to have homemade meatballs & sauce hanging around in my freezer so these could be assembled in no time.
Torrey says
I just made these tonight as a light but protein-packed Halloween dinner before trick-or-treating and they were perfect! I used flaky layers dinner biscuits instead, and just used 2/3 a biscuit for each, so that I could make 12 from an 8 biscuit tin. So easy, and just right – the family loved them. Thanks for sharing!
(I do think my meatballs were maybe bigger than yours, so the only change I’d make is to let them thaw first next time, so I can get the biscuits perfect instead of the barely too crispy we got this time. But just the slightest adjustment.) 🙂
Alison says
Torrey, I love that idea of making them for a light Halloween Dinner! So glad you and your family enjoyed these! Thanks for sharing the changes you made too, sounds perfect!