“I like this recipe because of the biscuit and the meatball.”

Ingredients Nutrition

  • 290.58 g canpillsbury grands refrigerated southern style biscuits (5 biscuits) or 290.58 g can refrigerated buttermilk biscuits (5 biscuits)
  • 37.70 g shredded monterey jack cheese (1/3 cup) or 37.70 g cheddar cheese (1/3 cup)
  • 10 refrigerated or frozen cooked meatballs, thawed
  • 59.14 ml butter, melted
  • 158.51 ml finely crushed seasoned croutons
  • 354.88 ml pasta sauce, heated


  1. Heat oven to 375ºF.
  2. Line cookie sheet with parchment paper or spray with nonstick cooking spray.
  3. Separate dough into 5 biscuits.
  4. Split each biscuit to make 10 rounds.
  5. Press out each biscuit half to form 3-inch round.
  6. Sprinkle each biscuit round with cheese to within 1/2 inch of edge.
  7. Top each with meatball.
  8. Bring sides of dough over meatball; pinch edges to seal.
  9. Brush rounded tops and sides of dough with butter; coat with croutons.
  10. Place seam side down on paper-lined cookie sheet.
  11. Bake at 375ºF for 10 to 15 minutes or until golden brown.
  12. Place appetizer pick in each biscuit-wrapped meatball to form biscuit ball.
  13. Serve with warm pasta sauce for dipping.

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