Meatball Sub Bites Recipes

Steps:

• Preheat oven to 350°F.
• Open biscuits according to package instructions.
• Cut each biscuit in half and flatten using your hands or a rolling pin.
• Press biscuit dough into each muffin tin cup.
• Sprinkle each cup with mozzarella cheese.
• Scoop a small amount of marinara sauce on top of each biscuit cup.
• Press a frozen meatball into each cup.
• Top with shredded cheese
• Bake for 15-20 minutes until biscuits are nicely browned and cheese is melted.

Steps:

• For the meatballs: Preheat the oven to 450 degrees F.
• In a bowl, combine the ground beef and breadcrumbs. Add the milk, onion, parsley, salt, pepper, garlic and egg. Mix to combine.
• Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Continue with the remaining meatball mixture, making about 40 meatballs. Arrange the meatballs in a single layer in a large rectangular baking dish or foil pan. Bake, uncovered, until the meatballs are cooked through, about 25 minutes.
• Pour the marina over the meatballs, then continue to bake until the sauce is heated through, about 10 minutes more. Toss the meatballs to coat in the sauce and set aside.
• For the rolls: Turn the oven temperature down to 375 degrees F.
• Stir together the butter and garlic in a small bowl. Tear off the tops of the rolls, creating a nice boat to hold the meatballs. Transfer the rolls and torn pieces to a baking sheet and brush generously with the garlic butter. Bake until golden brown, about 10 minutes.
• Build the meatball subs: Load 5 meatballs into each roll. Spoon over some of the sauce. Top with some onions and sprinkle over the basil and Parmesan. Serve with more sauce and the toasted bread pieces.
• Reheating instructions: Reheat the meatballs in a pan, covered, at 350 degrees F until warmed through, about 25 minutes.

Steps:

• Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don't have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
• Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
• Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
• Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.