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–+ servings
A single meatball cup being held to show the cheesy top of the Italian Meatball Cup.
Rachel Koller

Italian Meatball Cups

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Italian Meatball Cups bake flaky biscuits, creamy cheese, and saucy meatballs into handheld bites—quick dinner or party snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Cool Time 5 minutes
Total Time 45 minutes
Servings: 16 cups
Course: Main Dishes

Ingredients
  

  • 1 can 8 ct Jumbo Biscuits, split into 16 circles see notes
  • 16 precooked frozen meatballs
  • 4 oz Ricotta cheese
  • 4 oz Cream cheese
  • 2 tsp Italian seasoning
  • 8 oz Marinara or spaghetti sauce
  • Sliced provolone or mozzarella to cover tops

Method
 

  1. This recipe yields 16 muffins; use two pans if your muffin tin holds only 12.
  2. Preheat oven to 350 °F. Spray muffin tin with nonstick spray.
  3. In a small bowl, mix ricotta, cream cheese and italian seasoning until smooth.
  4. Press one biscuit circle into each muffin cavity, covering bottom and sides.
  5. Add about 1 Tbsp cheese mixture to each cup, then press in a meatball.
  6. Top with 1 Tbsp sauce, optional seasoning, and a cheese slice that fits the opening.
  7. Bake 25–30 min or until biscuits are golden‑brown and cooked through.
  8. Cool 5 min before serving.

Notes

  • Jumbo flaky biscuits are strongly recommended for easy splitting; two tubes of small biscuits may be used in a pinch.
  • Sprinkle extra Italian seasoning over the sauce for deeper flavor.
  • Store leftovers airtight in the fridge up to 3 days; microwave 30–60 sec to reheat.

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