Wrapped Meatballs Food

MEATBALL BITES (MADE WITH CRESCENT DOUGH)

Steps:

• Preheat oven to 350°F.
• Thaw 24 meatballs in the microwave for one minute at 50% power. It is okay if they are still cold as they will bake with the dough.
• Using a pizza cutter, cut stretched crescent dough sheet into 24 squares (4 rows, 6 columns). Line dough squares in a mini muffin tin pan.
• Add one teaspoon of sauce to each dough square followed by one thawed meatball. Add an additional teaspoon of sauce, and a sprinkling of cheese to each.
• Bake for 11-12 minutes or until golden-brown and cooked through. Cups will have a golden-brown coloring and feel firm to the touch. Top with sprinkling of parsley.

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.

WRAPPED MEATBALLS

Steps:

• Heat oven to 375°F.
• Unroll dough into 16 triangles on cutting board; cut each triangle lengthwise in half. Place 1 meatball near short end of each triangle; roll up. Place, point sides down, on baking sheet.
• Bake 12 to 15 min. or until meatballs are heated through and crescent dough is golden brown. About 5 min. before appetizers are done, cook pasta sauce in saucepan on medium-low heat until heated through, stirring occasionally.
• Sprinkle appetizers with cheese. Serve with pasta sauce.

BACON-WRAPPED MEATBALLS

Steps:

• In a large bowl, combine the eggs, milk, cheese, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls., In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Wrap a piece of bacon around each meatball; secure with a wooden toothpick., Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 8 minutes. Turn; bake 3-5 minutes longer or until meat is no longer pink and bacon is crisp.

GIANT BACON-WRAPPED MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Mix ground beef, eggs, Parmesan cheese, parsley, bread crumbs, garlic, onion powder, salt, black pepper, oregano, and basil in a large bowl until thoroughly combined. Form meat mix into 2-inch meatballs.
• Wrap half a bacon slice around a meatball; turn the meatball around 45 degrees and wrap a second half-slice of bacon around the meatball so the meat is enclosed by bacon. Repeat, forming 12 meatballs and wrapping each one in 2 half-slices of bacon. Place wrapped meatballs onto the prepared baking sheet with seam sides down.
• Bake in the preheated oven until meatballs are no longer pink inside and bacon is crisp, about 45 minutes. An instant-read meat thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C). Pour off excess grease.

WRAPPED MEATBALLS

Steps:

• Thaw meatballs. On an ungreased baking sheet, separate crescent rolls iinto 8 pieces. Cut each piece in half to form 2 narrow triangles.
• Place a meatball onto each crescent triangle; pull up corners of roll, wrapping the meatball.
• Bake at 375 degrees for 11-13 minutes.
• If desired, sprinkle cheese on wraps while still warm.
• Serve with pasta sauce for dipping.

PHYLLO WRAPPED MEATBALLS

Steps:

• Method.
• In a big bowl, combine ground beef, blue cheese, dried tomatoes, sauteed onion, seasoning blend, salt and pepper. Mix thoroughly with hands. Form into about 1-inch diameter balls. Fry all the balls in a pan with 1 teaspoons olive oil until thoroughly cooked through. Drain. Cut phyllo dough sheets into 2-inch squares. Place one meatball on each square and fold up corners, then twist the top for a decorative look. Do this for each meatball. Brush each appetizer with melted butter. Place all the phyllo appetizers on a cookie sheet and bake about 15 minutes (or until golden brown) in a 350 degree oven.
• To prepare dipping sauce: Mix packet of French onion soup mix with sour cream and stir thoroughly.
• Notes:
• Number of servings: Makes about 20-30, depending on size of meatballs.