Meatball Cupcakes

My Meatball Cupcakes are delicious as an appetizer or a meal. Just pair it with your favorite sides and dinner is done!

Course Appetizer, Main Course

Cuisine American

Keyword Meatball Cupcakes

Prep Time 15

Cook Time 18

Total Time 33

Servings servings

Calories 505kcal

2 containers of take and bake croissant rolls each container will help make 4 muffins
8 meatballs frozen or fresh, we went with larger fresh meatballs so the muffins would be really filling
½ cup red sauce divided
½ cup cream cheese
¾ cup shredded mozzarella cheese, divided
Italian seasoning to taste

Combine all ingredients in a large mixing bowl and mix well. Mr. Juggling Act uses his hands to mix. If the mixture feels very dense, you can add a splash of water.
1 lb ground beef, 1 lb ground pork, ½ cup dry breadcrumbs, 2 tablespoons dried basil, 1 tablespoon dried parsley, 1 tablespoon granulated garlic, ¼ cup grated Parmesan cheese, 3 eggs, ¾ teaspoon salt, ½ teaspoon pepper
Roll the meat mixture into 2" balls. The mixture will feel a little like dough that needs more flour, more dense.
TIP: Do not overwork the meatballs. Roll them gently between your palms until they just come together.
Arrange the meatballs on a large baking tray. Add about ½-inch of water to the tray to prevent the meatballs from sticking or burning.
Bake in a 350-degree F oven for about 35-40 minutes, or until meatballs are browned and cooked through. (The internal temperature should be 160F.)
If you wish to freeze some or all of the meatballs, wait until they are completely cooled. Place them in freezer bag and remove as much of the air as possible. Store in the freezer for up to 2 months.
Cooked Meatballs can be stored in an airtight container in the refrigerator for up to 1 week.

Preheat oven to 375 F
Spray a muffin pan with nonstick spray.
Open and roll out the crescent rolls, press two of the triangles together to create a rectangle.
2 containers of take and bake croissant rolls
Push the rectangles of dough into the muffin wells.
Divide the cream cheese and shredded cheese between the dough pieces.
½ cup cream cheese, ¾ cup shredded mozzarella cheese, divided
Add about a tablespoon of red sauce to the cups.
½ cup red sauce
Set a meatball inside each dough cup.
8 meatballs
Top with a little more sauce, cheese and the Italian spices.
Italian seasoning
Gently wrap any extra dough closer to the meatballs.
Bake for about 15-18 minutes depending on the size of the meatball or until the dough is fully cooked and golden brown.