Meatball Sub Cupcakes
Ingredients:
1 package (12 count) refrigerated biscuit dough
1 lb ground beef
1/2 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1 egg
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese (for topping)
Fresh basil (optional, for garnish)
Directions:
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with cupcake liners.
Make Meatballs: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, garlic powder, salt, and black pepper. Mix until well combined. Form the mixture into 12 small meatballs, about the size of a golf ball.
Brown Meatballs: In a large skillet over medium heat, cook the meatballs for about 5-7 minutes, turning them occasionally until they are browned on all sides. They don’t need to be fully cooked through at this point.
Prepare Biscuit Base: While the meatballs cook, cut the refrigerated biscuit dough into halves. Press each half into the bottom of each muffin tin cup, creating a small dough “cup.”
Assemble Meatball Sub Cupcakes: Place one meatball in each biscuit dough cup. Spoon a little marinara sauce over each meatball, then sprinkle with mozzarella cheese.
Bake: Bake the meatball sub cupcakes in the preheated oven for 15-20 minutes, or until the biscuit dough is golden brown and the cheese is melted and bubbly.
Add Parmesan: Remove from the oven and sprinkle each cupcake with grated Parmesan cheese.
Serve: Allow to cool for a few minutes before serving. Garnish with fresh basil, if desired.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 per cupcake | Servings: 12