Thursday, October 28, 2010

Grands Meatball Pops

My friend Dawn clued me in to these delicious bites of goodness! So, if someone is going to suggest something to me, I better dang well try it! :) I ended up making a ton of them, so I called my sister and her clan over for supper and they inhaled every last one of them! They are usually a little skeptical of coming over for supper because I make "weird" things according to them, but this one she even asked for the recipe when we were done eating...

Grands Meatball Pops
(recipe found at

1 can (10.2 ounces) refrigerated buttermilk biscuits (be careful what can you grab, this one is the size of 5 biscuits, I grabbed the one that included 8 biscuits!)
1/3 cup shredded monterey jack or cheddar cheese
10 refrigerated or frozen cooked beef meatballs, thawed
1/4 cup butter, melted
2/3 cup finely crushed seasoned croutons
10 large appetizer picks or lollipop sticks, if desired
1 1/2 cups tomato pasta sauce, heated

Heat oven to 375. Line cookie sheet with parchment paper, or spray with cooking spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3 inch round. Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. (At this point I just rolled the balls in the butter and then rolled them in the croutons.) Place; seam side down, on cookie sheet.

Bake 10-15 minutes or until golden brown. Place appetizer pick in each biscuit wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.

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