Tuesday, December 27, 2011

Grands Meatball Pops **

For the time being, I'm going to have to give this one just 2 stars.  I may make some changes in the future and try it again.  I love the idea.  Even the flavor was pretty decent.  The problem is that there is way too much biscuit per meatball.  You can either roll it out in smaller than 3" rounds (maybe 2"? - just enough to go around the meatball), use regular-sized biscuits, or split them into three layers instead of two.  Not sure which route I will go.  I think it would be really good with just a little bit of the spaghetti sauce smeared inside the pop too.  To just give it a little extra flavor.  And I really don't see the need for the crushed croutons.  That's a total PITA.  So, next time (if there is a next time), I'm just going to use the Italian breadcrumbs.  But like I said, the flavor itself was good...

(luckymommyto2boys ~ Amy ~ Tablespoon.com)

1 can (10.2 oz) Pillsbury Grands refrigerated buttermilk 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*F. Line cookie sheet with parchment paper or spray with nonstick 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. Place, seam side down, on paper-lined cookie sheet.
Bake at 375*F for 10 to 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.

No comments: