Meatball Dippers


Meatballs have always been something that I cherish dearly. Living in Little Italy, I can get a meatball sandwich anywhere.

In college, whenever I would drink and do kereoke, I would sing Meatloaf’s “I Would Do Anything For Love”. As a result, I got the nickname Meatball, because I was a little Meatloaf, which is essentially a meatball.


About 2 years ago I was standing in my hot kitchen making meatballs in my Little Italy apartment. Outside I could hear the clash of bocce balls hitting the sides of the bocce court next doors. People were shouting in italian at each other outdoors. As an Irish girl, I somehow felt in my element with all the Italian commotion outdoors and finally felt like I belonged in this neighborhood.

This meatball dish is great for parties. It’s easy, small bites, and doesn’t take too much time to whip together. Sometimes I make my own meatballs in advance, but for an easy shortcut, I used pre-made defrosted turkey meatballs to save time and calories. I’m pretty sure the turkey meatballs are around $3 at Aldi, which is a lot cheaper than grabbing a pound of ground beef.


What You’ll Need:

  • 20 pre-made meatballs, small sized
  • 2 cans of refrigerated biscuits (10 biscuits each)
  • 2 cups shredded parmesean cheese
  • cooking spray
  • 1 jar of marinara sauce
  • Italian seasoning

Let’s Get Cooking:

  1. Preheat oven to 375F.
  2. Spray 2 cookie sheets with cooking spray to ensure the dippers don’t stick.
  3. Open up the biscuit cans and split each biscuit in half, but not completely, like you would a pita pocket. (Pictured above)
  4. Fill the biscuit pocket you’ve made with shredded mozzarella cheese and a one meatball.
  5. Press the sides of the open biscuit together, sealing them shut.
  6. Sprinkle Italian seasoning on top of the biscuits.
  7. Bake 20-25 minutes, until golden brown and cooked completely.
  8. Serve with a side of marinara sauce and enjoy.





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