Mighty Meatball Bites Perfect For Those Game Time Get-Togethers

Enjoy these at any time of day, whether you are rushing out the door, or need to take something to a potluck, or were in charge of appetizers.  These are so easy and will be your go-to! I promise you, your family and friends will love these little meatball bites. They’ll be beating down your door to get the recipe.

Check out what our friends over at Butter With A Side Of Bread had to say about this recipe:

“My family LOVES meatballs! It’s strange and awesome and more strange, but I go with it because they’re easy and they have protein. Only 4 ingredients and just over 20 minutes and these Cheesy Meatball Bites are ready.”

Is that not awesome? With 4 ingredients and just 20 minutes, you can have the perfect appetizer or meal.  That is a win in my book!

 

Ingredients

1 8-oz can Pillsbury Crescent rolls

1 cup shredded Kraft mozzarella cheese

about ½ cup marinara sauce

12 meatballs (I used pre-made, frozen ones)

Instructions

Preheat oven to 375 degrees F. Spray a regular sized muffin pan with non-stick spray.

Unroll crescent dough. Separate into 2 large sections along the perforated edge. Cut each of the 2 large sections into thirds, then divide those sections down the middle, so that you have 12 squares total. (See video- it’s much easier shown!)

Press each square into one of the muffin cups, doing your best to press down into the cup and somewhat up the edges.

Spoon about 2 teaspoons of marinara sauce into the bottom of each cup. Follow with a small spoonful of mozzarella cheese. Place 1 meatball (they can be frozen still, no need to pre-thaw!) into the center of each cup. Spoon another 2 teaspoons of marinara sauce on top of the meatball, then finish with another sprinkling of mozzarella cheese.

Bake for 15-17 minutes, until crescent dough, is golden brown and cheese is bubbling. Remove from oven. Let cool a few minutes, then remove each meatball bite from the muffin pan. Serve with additional marinara sauce, if desired.

 

 

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Quick Tip: Store in an airtight container in the fridge.

Photo and recipe courtesy of Butter with a Side of Bread.