Meatball-Stuffed Biscuits Recipe

Meatball-Stuffed Biscuits

• Level: Intermediate
• Yield: 4 to 6 servings
• Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 1014 Total Fat 62 g Saturated Fat 24 g Carbohydrates 75 g Dietary Fiber 4 g Sugar 11 g Protein 40 g Cholesterol 140 mg Sodium 2360 mg
• Total: 1 hr 20 min
• Active: 40 min

Meatballs:

• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 pound ground pork
• 1/2 cup grated Parmesan
• 1 teaspoon kosher salt
• 1 teaspoon fennel seeds
• 1/2 teaspoon dried minced garlic
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon paprika
• A few pinches of crushed red pepper
• 1 large egg
• 1/2 bunch fresh flat-leaf parsley, finely chopped
• Freshly ground black pepper
• Olive oil or flavorless oil, for cooking

Biscuits:

• Two 16-ounce cans refrigerated buttermilk biscuits (8 biscuits in each can)
• 8 thick deli slices mozzarella, cut in half
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• A pinch of crushed red pepper
• A handful of fresh flat-leaf parsley, finely chopped
• 1/4 cup grated Parmesan
• Flaky salt
• 1 cup marinara sauce, warmed, for serving

Ready to create a crave-worthy game-changer? These Meatball-Stuffed Biscuits deliver juicy pork meatballs wrapped in flaky dough with gooey mozzarellaperfect for sharing or devouring solo. Whip them up for an irresistible crowd-pleaser!

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1. For the meatballs: In a large bowl, mix the breadcrumbs and milk and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley, and a few grinds of black pepper. Use your hands to combine everything well. Shape the mixture into 16 balls, each about 1 1/2 inches in diameter.
2. Heat a thin layer of oil in a skillet over medium-high heat. Cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Remove from the skillet and let cool slightly.
3. For the biscuits: Preheat the oven to 375 degrees F.
4. Flatten each biscuit with your palm. Place a half piece of mozzarella in the center, then top with a meatball. Pinch the edges of the dough around the meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
5. While the biscuits bake, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
6. When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with parsley, Parmesan, and a little flaky salt. Return to the oven and bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.