ITALIAN MEATBALL BAKE RECIPES

Name: Meatball Sub Bubble-Up Bake
Prep time: 10 min
Total time: 45 min
Yield: 6
Ingredients: 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count); 1 bag (16 oz) frozen cooked Italian meatballs; 1 green bell pepper, diced, sautéed; 3 cups marinara sauce; 2 cups shredded Italian cheese blend (8 oz); Grated Parmesan cheese and chopped fresh basil, if desired

MEATBALL SUB BUBBLE-UP BAKE RECIPE - PILLSBURY.COM

Meatball Sub Bubble-Up Bake Recipe - Pillsbury.com image

Turn a traditional meatball sub into a quick and easy, one-pan dinner the whole family will love.

Provided by Erin

Total Time 45 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
1 bag (16 oz) frozen cooked Italian meatballs
1 green bell pepper, diced, sautéed
3 cups marinara sauce
2 cups shredded Italian cheese blend (8 oz)
Grated Parmesan cheese and chopped fresh basil, if desired

Steps:

Heat oven to 350°F.
Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; place in large bowl. Add meatballs, sautéed bell pepper and marinara sauce; stir until well coated.
Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle Italian cheese blend evenly over top.
Bake 35 minutes or until biscuit pieces are puffed and cheese is melted and golden brown.
Before serving, sprinkle with Parmesan cheese and if desired, chopped fresh basil.

Nutrition Facts : Calories 620 , CarbohydrateContent 58 g, CholesterolContent 110 mg, FatContent 3 , FiberContent 4 g, ProteinContent 29 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1770 mg, SugarContent 18 g, TransFatContent 1/2 g

ITALIAN MEATBALL SEASONING RECIPE: HOW TO MAKE IT

Italian Meatball Seasoning Recipe: How to Make It image

Kathy Nieratko serves these meatballs with spaghetti sauce over pasta or in Italian rolls. "I also use the seasoning mix for meat loaf and veal Parmesan," she writes from Fair Haven, Vermont.

Provided by Taste of Home

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

8 slices day-old white bread, cut into thirds
8 teaspoons dried oregano
8 teaspoons dried parsley flakes
4 teaspoons dried basil
4 teaspoons dried marjoram
3 teaspoons garlic powder
2 teaspoons seasoned salt
ADDITIONAL INGREDIENTS (for each batch of meatballs):
2 eggs
1/2 cup milk
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons vegetable oil

Steps:

Preheat oven to 200°. Place bread on an ungreased baking sheet. Bake for 20 minutes. Turn; bake until dried, 15-20 minutes loner. Place bread in a blender or food processor; cover and process until crumbly. Add seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (about 2 cups total)., To prepare meatballs: In a bowl, combine eggs, milk, 1 cup seasoned bread crumbs, Parmesan cheese, garlic and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; cook until meat is no longer pink. Drain on paper towels.

Nutrition Facts : Calories 77 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

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