ITALIAN APPETIZER MEATBALLS RECIPE: HOW TO MAKE IT
Store-bought spaghetti sauce speeds up the preparation of these homemade meatball appetizers. Leftovers make terrific sub sandwiches. —Rene McCrory, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Total Time 02 hours 40 minutes
Prep Time 40 minutes
Cook Time 02 hours 00 minutes
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake until no longer pink, 15-20 minutes., Transfer meatballs to a 4-qt. slow cooker; add spaghetti sauce. Cover and cook on high for 2-3 hours or until heated through. Garnish with parsley if desired.
Nutrition Facts : Calories 67 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
MAKE-AHEAD MEATBALL CRESCENT CUPS RECIPE - PILLSBURY.COM
These tasty little 5-ingredient crescent cups are perfect for a quick meal or can be frozen for later when you need an easy dinner ASAP.
Provided by Stephanie Chavez
Total Time 50 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 12 mini muffin cups with cooking spray.
- Unroll 1 can Pillsbury™ Original Crescent Rolls or Pillsbury™ Original Crescent Dough Sheet onto cutting board. If using crescent rolls, firmly pinch and press perforations to seal completely. Cut dough into 12 equal squares.
- In medium bowl, stir together 1 1/2 cups shredded mozzarella cheese (6 oz), 1/2 teaspoon dried Italian seasoning and 1/2 teaspoon garlic powder.
- Place 1 dough square in each mini muffin cup; press in gently to make crescent cups. Using about two-thirds of cheese mixture, divide cheese mixture among crescent cups, leaving room for meatballs. Gently press 1 frozen cooked Italian-style meatball into each cup. Set remaining cheese mixture aside.
- Bake 10 minutes. Remove from oven; top meatball crescent cups with remaining cheese mixture. Bake 5 to 7 minutes longer. Remove crescent cups from muffin cups to cooling rack; cool completely.
- To freeze, transfer cooled crescent cups to labeled gallon-size resealable freezer plastic bag. Freeze.
- To reheat, heat oven to 350°F. Remove desired number of frozen crescent cups from bag; place in mini muffin cups on cookie sheet. Loosely tent with sheet of foil that has been sprayed with cooking spray; bake covered 15 to 17 minutes.
Nutrition Facts : Calories 180 , CarbohydrateContent 12 g, CholesterolContent 35 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 10 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 3 g, TransFatContent 0 g
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