Grands!® Meatball Pops

Fun to eat, these kid-friendly crunchy-coated meatballs on picks or sticks will become a family favorite.

  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 10

Ingredients

1
can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1/3
cup shredded Monterey Jack or Cheddar cheese
10
refrigerated or frozen cooked beef meatballs, thawed
1/4
cup LAND O LAKES® Butter, melted
2/3
cup finely crushed seasoned croutons
10
large appetizer picks or lollipop sticks, if desired
1 1/2
cups tomato pasta sauce, heated
  • 1 Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round.
  • 2 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; coat with croutons. Place, seam side down, on cookie sheet.
  • 3 Bake 10 to 15 minutes or until golden brown.
  • 4 Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    270
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    2g
    2%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    730mg
    730%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    0g
    0%
      Sugars
    6g
    6%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    4%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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