Italian Meatball Biscuit Bake

Add Italian cuisine to your family’s dinner! Enjoy this baked meatball recipe made using Pillsbury® Grands!® frozen buttermilk or southern style biscuits – ready in 50 minutes.

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Servings 2

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( 36 ) Ratings

36 Ratings

5 Stars

4 Stars 14%

3 Stars 22%

2 Stars 32%

1 Stars 22%

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ingredients 6
Prep Time 10 min
Total Time 50 min

Ingredients

8: frozen cooked Italian-style meatballs, 1 inch (from 16- to 18-oz bag)

2: Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)

1: cup frozen bell pepper and onion stir-fry vegetables (from 16-oz bag)

1/2: cup tomato pasta sauce

1: tablespoon sliced ripe olives

1/4: cup shredded mozzarella cheese

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Directions

1 Heat oven to 375°F. Spray 1-quart casserole with cooking spray.
2 Place meatballs in medium microwavable bowl. Microwave uncovered on Medium (50%) 1 to 2 minutes or just until thawed. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.)
3 Cut each biscuit into 4 pieces; place in bowl with meatballs. Add vegetables, pasta sauce and olives; toss to coat. Spoon and spread mixture in casserole, making sure biscuits are evenly distributed.
4 Bake uncovered 30 to 35 minutes or until edges are deep golden brown and biscuit pieces are no longer doughy. Sprinkle with cheese; bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 8g, 8% Trans Fat 4 1/2g 4 1/2% ),
Cholesterol: 65mg; 65%;
Sodium: 1300mg; 1300%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 2g 2% Sugars 13g 13% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 25%;
Calcium: 20%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;