Best 5 Meatball Pops Recipes

CLASSIC MEATBALLS

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

MEATBALL POPS

Steps:

• 1. Heat oven to 375-degrees. Line cookie sheet with parchment paper, or spray with a non-stick cooking spray.
• 2. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press each biscuit half to form a 3-inch round.
• 3. Sprinkle each biscuit round with cheese to 1/2-inch of edge. Top each with meatball. Bring up sides of dough over meatball, pinch edges to sealo.
• 4. Brush rounded tops and sides of dough with butter. Coat with croutons. Place seam side down on cookie sheet.
• 5. Bake 10 - 15 minutes or until golden brown
• 6. Place appetizer pick in each biscuit-wrapped meatball to form meatball pop.
• 7. Serve with warm pasta sauce

POTLUCK MEATBALLS

Steps:

• For the meatballs: Place the ground beef, breadcrumbs, onion, parsley, eggs, red pepper flakes and some salt and pepper in a large bowl and mix together thoroughly. Form the mixture into uniform-size balls.
• Heat the oil and butter in a large pan. When hot, begin frying the meatballs in batches, setting them aside on a plate or baking sheet when brown. You may need to drain any excess fat from the pan during the frying process. Continue frying until all the meatballs are browned. Set aside.
• For the sauce: Add the beef consomme and three-quarters of the can of beef broth to the meatball pan, reserving the remaining broth in a small bowl. Add the mustard and tomato paste to the pan, then stir and bring to the boil.
• Add the cornstarch to the reserved beef broth and whisk so there are no lumps. As the sauce starts to boil, add the cornstarch mixture. When the sauce has thickened after a few minutes, return the meatballs to the pot and stir to make sure they are all coated in sauce. Continue to simmer until the meatballs are cooked through, about 45 minutes.

GRANDS MEATBALL POPS

Steps:

• OPTIONAL -- appetizer picks or lollipop sticks.
• Heat oven to 375°F
• Line cookie sheet with parchment paper, or spray with No-Stick Cooking Spray.
• Separate dough into 5 biscuits, splitting each biscuit to make 10 rounds.
• Press out each biscuit half to form 3-inch round.
• Sprinkle each biscuit round with cheese to within 1/2 inch of edge.
• Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal.
• Brush rounded tops and sides of dough with butter and coat with croutons.
• Place, seam side down, on cookie sheet.
• Bake 10 to 15 minutes or until golden brown.
• Place appetizer pick or lollipop stick in each biscuit-wrapped meatball to form meatball pop.
• Serve with warm pasta sauce for dipping.

MEATBALL POTATO SUPPER

Steps:

• In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat. , Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. , Cover and bake at 350° for 60-65 minutes or until the potatoes are tender.