Grands Meatball Pops
Turn snack time into a playful, bite-sized adventure with these irresistible Grands Meatball Pops! Combining juicy, savory meatballs wrapped in soft, golden Pillsbury Grands! biscuit dough, these poppable delights are stuffed with gooey mozzarella cheese and brushed with a buttery garlic-herb glaze for maximum flavor. Perfect as a party appetizer, game-day snack, or fun family dinner, each skewer is easy to grab and dunk into a side of zesty marinara sauce for the ultimate crowd-pleasing snack. Ready in just over 30 minutes, these easy-to-make meatball pops will elevate your finger food game with minimal effort and maximum enjoyment!
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Recipe Information
Ingredients
- 12 pieces Homestyle meatballs (frozen, fully cooked)
- 1 can Pillsbury Grands! refrigerated biscuits
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Melted butter
- 12 pieces Popsicle sticks or skewers
- 1 cup Marinara sauce (for dipping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat the frozen meatballs according to the package instructions until warmed through, then set them aside to cool slightly.
Remove the Pillsbury Grands! biscuits from the can and separate them into individual pieces. Cut each biscuit in half to make 12 smaller portions.
Flatten each biscuit portion with your hands or a rolling pin into a small circle, about 4 inches in diameter.
Place 1-2 tablespoons of shredded mozzarella cheese in the center of each flattened biscuit portion.
Place a warmed meatball on top of the cheese, then stretch and fold the biscuit dough around the meatball, pinching the seams to seal completely.
Insert a popsicle stick or skewer into the sealed side of the dough, making sure it pierces through the meatball and is secure.
Place the wrapped meatball pops seam-side down on the prepared baking sheet.
In a small bowl, mix the melted butter with garlic powder and Italian seasoning. Brush this mixture generously over the tops of the dough-wrapped meatballs.
Bake in the preheated oven for 15-18 minutes, or until the biscuit dough is golden-brown and cooked through.
Remove the meatball pops from the oven and let them cool for 5 minutes before serving.
Optional: Serve with a bowl of warm marinara sauce for dipping.
Nutrition Facts
Calories |
3777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.5 g | 352% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 9415 mg | 409% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 43.4 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1402 mg | 108% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3008 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
