Cheesy Meatball Bombs
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Ingredients
- 2 (17.3-oz) cans refrigerated flaky layer biscuits
- 4 cups shredded mozzarella cheese
- 1 (14-oz) pkg fully cooked Italian-style frozen meatballs, thawed (see Note)
- ¼ cup butter, melted
- 2 cups Italian breadcrumbs
- ¼ cup shredded Parmesan cheese
- 1 (24-oz) jar pasta sauce, heated
Instructions
- Preheat oven to 375°F. Separate each biscuit into 2 halves; flatten each half into a 5-inch circle.
- Sprinkle about 1½ Tbsp mozzarella cheese in center of each flattened biscuit; top each with a meatball. Fold biscuit dough around each meatball, pinching seams to seal.
- Place melted butter in a small bowl. Stir together breadcrumbs and cheese in a second bowl.
- Dip biscuits in melted butter; roll in breadcrumbs to coat. Place, seam sides down, on a greased baking sheet.
- Bake 16 to 18 minutes or until golden brown. Serve with pasta sauce for dipping.
Side Dish Ingredients
- ½ cup low-fat vanilla yogurt
- 2 Tbsp brown sugar
- 2 Tbsp mayonnaise
- 2 tsp lemon juice
- 1 Granny Smith apple, diced
- 1 red apple, diced
- 1 cup seedless red grapes, halved
- ¼ cup diced celery
- ⅓ cup slivered almonds (or use pecans or sunflower seeds)
Side Dish Instructions
- Whisk together yogurt, brown sugar, mayonnaise, and lemon juice in a large bowl until blended.
- Add apples, grapes, celery, and nuts; toss.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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