Game Day Meatball Sub Bites (Printable)
Bite-sized meatball subs with marinara and mozzarella. Perfect crowd-pleaser for parties and gatherings.
# What You'll Need:
→ Meatballs
01 - 1 pound ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup milk
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon dried basil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sub Bites
11 - 2 cans (8 ounces each) refrigerated biscuit dough or 24 small dinner rolls
12 - 1 cup marinara sauce
13 - 1 cup shredded mozzarella cheese
14 - 2 tablespoons unsalted butter, melted
15 - 1 tablespoon fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, milk, oregano, basil, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.
03 - Form the mixture into 24 small meatballs, each approximately 1 inch in diameter.
04 - Arrange meatballs on the prepared baking sheet and bake for 12 to 15 minutes until cooked through.
05 - While meatballs are baking, lightly grease a mini muffin tin. Flatten each biscuit or roll and press into the muffin cups to form a shell.
06 - Place one baked meatball in each dough cup. Top each with 2 teaspoons marinara sauce and a generous sprinkle of mozzarella cheese.
07 - Brush the edges of the dough with melted butter.
08 - Bake at 375°F for 10 to 12 minutes until the dough is golden and cheese is melted.
09 - Remove from oven and let cool slightly. Garnish with chopped parsley if desired. Serve warm.
# Expert Suggestions:
01 -
- These little bites deliver all the satisfaction of a meatball sub without the sauce dripping down your arms while trying to cheer for your team.
- The combination of homemade meatballs nestled in golden biscuit cups creates the perfect ratio of meat to bread in every single bite.
02 -
- The first time I made these, I skipped pre-baking the meatballs and ended up with doughy cups swimming with meat juice – always pre-cook those meatballs to avoid soggy bottoms.
- After forgetting the butter brush once, I discovered it truly makes the difference between pale and golden-brown edges on the biscuit cups.
03 -
- If youre short on time, quality store-bought frozen meatballs work surprisingly well – just thaw and cut them in half if theyre too large.
- A sprinkle of finely grated Parmesan over the tops just before serving adds a hit of umami that makes people come back for just one more.