Meatball Stuffed Biscuits Food

MEATBALL-STUFFED BISCUITS

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.

STUFFED BISCUITS

Steps:

• Preheat oven to 350°F.
• Saute onion till soft, add garlic, ground beef and brown it till done, drain the fat, add tomato sauce and all the spices. Cook for a few minutes more, till the liquid evaporates, or the beef mixture will thicken.
• Flatten the biscuits, so you can fit them in the muffin pan, fill it with the beef mixture and bake it for approx 20 minute Sprinkle with cheese and place it back in the oven till it melts.
• Enjoy!

CHEESY ITALIAN MEATBALL POCKETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
• Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
• Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
• Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
• Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.

MEATBALL-STUFFED GARLIC BREAD SLIDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
• Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
• Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
• Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
• Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
• Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
• Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

MEATBALL BUBBLE BISCUITS

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.