Best Meatball Bubble Biscuit Surprise Recipes

Meatball-Stuffed Biscuits image

Provided by Molly Yeh

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup panko breadcrumbs
1/4 cup whole milk
1 pound ground pork
1/2 cup grated Parmesan
1 teaspoon kosher salt
1 teaspoon fennel seeds
1/2 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
A few pinches of crushed red pepper
1 large egg
1/2 bunch fresh flat-leaf parsley, finely chopped
Freshly ground black pepper
Olive oil or flavorless oil, for cooking
Two 16-ounce cans refrigerated buttermilk biscuits (8 biscuits in each can)
8 thick deli slices mozzarella, cut in half
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
A pinch of crushed red pepper
A handful of fresh flat-leaf parsley, finely chopped
1/4 cup grated Parmesan
Flaky salt
1 cup marinara sauce, warmed, for serving

Steps:

For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
For the biscuits: Preheat the oven to 375 degrees F.
Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.

Meatball Bubble Biscuit Surprise image

Provided by Pat Duran

Time 55m

Number Of Ingredients 7

12 can(s) pillsbury grands jr golden layers buttermilk or flaky biscuits
10 thawed cooked italian-style meatballs, cut in half
2 stick 1 oz. each, string cheese, each cut into 10 pieces
1 Tbsp grated parmesan cheese
1/2 tsp italian seasoning
1/4 tsp garlic powder
1 c marinara sauce heated

Steps:

1. Heat oven to 375^..Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round. Place 1 piece of meatball, cut side up, and 1 piece of string cheese in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8 or 9-inch round cake pan, place seam side down in single layer. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder. Bake 20-25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

Meatball Bubble Biscuits image

Provided by Kim Schneider

Time 35m

Number Of Ingredients 8

16 meatballs, cooked (i buy frozen ones to make it easy and cook according to directions on package but homemade would work as well)
1 jar(s) spaghetti sauce
1 tsp minced garlic
16 biscuits (the large homestyle ones you buy in a can)
1 Tbsp italian seasoning
1 Tbsp garlic powder
1 Tbsp parmesan cheese
1 c mozzarella cheese, shredded

Steps:

1. Place cooked meatball in sauce pan and cover with spaghetti sauce. ( I usually wind up using half of a 16 oz. jar) Warm the sauce mix.
2. Stir in minced garlic and set aside.
3. Take one biscuit and form it into a little cup.
4. Take one meatball put in biscuit dough cup. I use a slotted spoon to get it because you do not want a lot of sauce or the biscuit won't seal shut.
5. Sprinkle the meatball with a little bit of mozarella cheese.
6. Take sides of the little bicuit cup and pinch them together over the meatball and cheese.
7. Place on a cookie sheet with seam side down. Repeat this with the rest of the bicuits and meatballs. Place them slightly touching on the cookie sheet.
8. Sprinkle the top of each biscuit with a pinch of the italian seasonings, garlic powder and parmesean cheese.
9. Bake for 15 - 20 minutes at 375 degrees or until the biscuits are golden brown on the top and not doughie on the sides.
10. Remove from cookie sheet and serve. I take the spaghetti sauce left in the pan and put some on the plate with the bubble biscuits for dipping.

Meatball Bubble Biscuits image

Provided by Ms B.

Categories Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 7

1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (or other LAYER biscuits)
8 frozen cooked italian meatballs, thawed, each cut in half
3 ounces mozzarella string cheese, each cut into 6 pieces
1 tablespoon grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1 cup marinara sauce, heated

Steps:

Heat oven to 375°F.
Separate dough into 8 biscuits.
Separate each biscuit into 2 layers.
Press each biscuit layer to form a 3-inch round.
Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round.
Wrap dough around meatball and cheese, pressing edges to seal.
Place seam side down in single layer in ungreased 8 or 9-inch round cake pan.
Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
Bake at 375°F for 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center.
Remove from pan.
Serve warm biscuits with warm marinara sauce for dipping.