Italian Meatball Bites

Course Appetizer, Main Course

Cuisine American, Italian Inspired

Keyword Italian-meatball-bites, italian-meatballs, meatball-bites

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 124kcal

Cook meatballs per package directions, and cool.
Preheat oven to 350°F. Spray the cups of a 24 cup mini muffin pan with cooking spray or brush with melted butter.
Divide each biscuit into 3 even portions, pulling the layers apart. Press into roughly a 2.5 inch circle. (You can also cut the whole biscuit into 3 even portions, then press each into a 2.5 inch circle)
Sprinkle the center of each dough round with cheese and center one meatball on the cheese. Bring edges up and around meatball pinching to seal. Place into pan seam side down.
Mix together butter and garlic. Brush the tops of each meatball bite and sprinkle with Parmesan cheese.
Bake for 12-15 minutes or until puffed and golden.
Serve immediately with warm pizza or marinara sauce for dipping.

Please note:

You can use thick sliced mozzarella or provolone cheese in place of shredded mozzarella cheese. You'll need 6 thick cut cheese squares, cut into 4 pieces each to equal 24 total.
I shredded my own cheese for this recipe using the large shred side of my box grater. Please note, that the finer the cheese is shredded, the more it will melt into the dough. So, if you want to have a super cheesy end product, you may opt to use more cheese.
You can also swap out the shredded cheese for string cheese. When doing so, cut one cheese stick into three portions and wrap up in biscuit dough with the meatballs as the recipe directs. Cheese sticks melt more slowly when baked, hence the reason they're used for mozzarella sticks.