ANNOUNCEMENT! My kids actually eat these!
I am honored each year to have friends reach out to me and ask for recipes for the big game. I make torturous posts of my tailgate feast on Facebook and make them to droll all season long, so I’m happy to help out when they need a recipe.
They usually start with, “I don’t cook so give me something easy.”
I stand by the fact that all of my recipes are easy or I would mess them up, too. Since I’ve started this column, I have made two-ingredient recipes and I have made two-step recipes. Don’t get me wrong, I’m a fan of homemade everything, but I’ve included some low-prep recipes that have pre-made items. For those of you interested, this is one of those columns.
I’ve written before about frozen meatballs. While I wouldn’t just throw them in the microwave and eat them plain, they do come out of a crockpot super tender. This is my preferred method of heating them up, but for this one, feel free to defrost them in the microwave.
This four-ingredient gem is quick with easy prep and fun to eat. You can keep the biscuits and cupcake tin and sub out the meatballs for really anything here. You could make an Italian, Reuben, add taco meat, buffalo chicken, BBQ pork … ohhhh … chicken parmesan would be yummy!
Endless possibilities.
Ingredients:
- 1 can of biscuits.
- 8 frozen meatballs (thawed) (or get crazy and make your own!)
- 1 cup of pasta sauce of your choice
- 1 cup of shredded mozzarella cheese
Instructions:
- Preheat oven to 400 degrees.
- Spray cupcake pan with cooking spray.
- Press biscuit into muffin tin.
- In a bowl, toss meatballs in the sauce.
- Place a sauce covered meatball in each biscuit.
- Put the mozzarella cheese on top.
- Bake at 400 for 15 minutes.
Enjoy!
