Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Meatball-Stuffed Biscuits




Source of Recipe


Molly Yeh on Food Network


Recipe Introduction


This is kind of like a garlic knot stuffed with a meatball. The meatballs are very good on their own and would be great with pasta or stuffed into a hot dog bun with melted mozzarella and marinara. When you are pinching the dough around the meatball, try to spread it out a bit so that you don’t have a big gob of dough on the bottom in one place. Jessica thought these would be good wrapped in Crescent roll dough rather than biscuit dough. The original recipe calls for the meatballs to be fried. I prefer them to be baked. I also used half pork/half beef.


Recipe Link: https://www.foodnetwork.com/recipes/meatball-stuffed-biscuits-8058902

List of Ingredients




MEATBALLS:
1/2 cup panko breadcrumbs

1/4 cup whole milk

1 pound ground pork or half pork/half beef

1/2 cup grated Parmesan

1 teaspoon kosher salt

1 teaspoon fennel seeds, crushed slightly

1/2 teaspoon dried minced garlic

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

A few pinches of crushed red pepper, if you like

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, or shredded

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

Recipe



MEATBALLS:
Heat oven to 400F. Add the milk to the breadcrumbs and mix. Let sit for 5 minutes. Meanwhile combine the Parmesan, salt, fennel seed, garlic, onion, paprika, crushed red pepper (if using), egg, parsley, and a little black pepper. Add the breadcrumbs and pork (or pork and beef) and mix well. Form into 16 balls and place on parchment paper or non-stick foil lined baking sheet. Bake meatballs for about 15 minutes. Started temping at 10 minutes. Meatballs should temp at 140-145F – this is only medium-rare, but they will cook more later. Lower the oven to 375F.

BISCUITS:
Flatten each biscuit with your hands and add half piece of mozzarella (or about one tablespoon shredded). Top with a meatball and gather the flattened biscuit around the cheese and meatball, pinching to seal. Place the balls into a 9-inch square baking dish/pan. It will be a tight fit. Bake about 30 minutes – they should be golden brown.

Meanwhile, put the butter and oil into a small saucepan and heat on medium-low heat. Add the garlic and red pepper (if using) and cook for 2 minutes.

When the biscuits are golden, take them out of the oven and brush with the butter/oil mixture, using it all. Sprinkle with the parsley, Parmesan and some flaky salt and place back in the oven for another 5-10 minutes. Let cool a few minutes and serve with heated marinara.

Serves 4-6.