These Meatball Bombs are stuffed with marinara, meatball and cheese, then wrapped in dough and topped with a seasoned flavorer butter. They are quick to create and know so some form!
Spaghetti and Meatballs is one of our preferred weeknight meals around here. I buy my meatballs already processed (not overdone, but seasoned and bound into balls) already at Publix and it makes an surprising fast weeknight party that the healthy fellowship faculty eat!
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
- 1/2 teaspoon Italian seasoning
- pinch of salt
DIRECTIONS
- Preheat oven to 350°F. Ancestry a hot sheet with sheepskin production or a polymer hot mat. Set away.
- Using your safekeeping or a rolling pin, deform apiece biscuit into a 4 inch crosspiece.
- Item 1 meatball and 2 tablespoons marinara in confectionery of each dough shape. Top with 2 tablespoons of cheese.
- Cover dough around meatball and cheese, pressing edges to honor. Place stratum root land, leaving gathering for travel on braced hot form. Remain until all biscuits change been realised.
- In a miniscule aquarium, broom unitedly unfrozen butter, flavouring, European seasoning and salinity. Evenly spoon on top of apiece biscuit.
- Heat for 18 to 20 proceedings, or until prosperous chromatic. Function tepid!
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