Cheesy Meatball Pockets
Use frozen meatballs to recreate a flavorful childhood favorite wrapped in fluffy biscuit dough and served with marinara.
Cook Time: 30 Minutes
Servings: 8
Ingredients: 7
Ingredients
Preparation
Alternate Cooking Method
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Step 1
Preheat oven to 400°F. On a lightly floured surface, roll each biscuit into a 6-inch disc (about 1/8-inch thick).
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Step 2
Divide meatball slices and place evenly in centers of discs. Top with 2 tablespoons each marinara, tomatoes and cheese. Fold dough over filling, pressing with fork to seal.
Cooking Tip: Brush edge of dough with water to help with sealing.
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Step 3
Place pockets on greased, shallow-rimmed baking sheet. Cut slits in dough to vent. Sprinkle tops with remaining cheese and Italian seasoning. Bake 10 to 12 minutes or until golden brown and crispy.
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Step 4
Serve with additional marinara or Alfredo sauce, as desired.
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Step 5
Preheat pizza oven to 500°. Bake 3 to 5 minutes or until puffed and bottoms are firm and browned.
Nutrition Information
428 Calories
9.5g SAT FAT
22g PROTEIN
3.3 mg IRON
4.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 pocket: 428 Calories; 193.5 Calories from fat; 21.5g Total Fat (9.5 g Saturated Fat; 0.1 g Trans Fat; 0.7 g Polyunsaturated Fat; 1.7 g Monounsaturated Fat;) 40 mg Cholesterol; 1068 mg Sodium; 39 g Total Carbohydrate; 1.3 g Dietary Fiber; 7.9 g Total Sugars; 22 g Protein; 0 g Added Sugars; 205 mg Calcium; 3.3 mg Iron; 306 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 4.2 mg NE Niacin; 0.1 mg Vitamin B6; 1 mcg Vitamin B12; 280 mg Phosphorus; 4.3 mg Zinc; 10.7 mcg Selenium; 76.8 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Phosphorus, and Zinc; and a good source of Calcium, Iron, Riboflavin, Selenium, and Choline.
The Essential Ingredients
- Beef Meatballs: Commonly found frozen, these meatballs are prepared, cooked, and frozen for convenience.
- Refrigerated Biscuits: Pre-made dough rounds made for quick and convenient preparation. Great for breakfast, side dishes, or pot pies.
- Marinara Sauce: A staple in Italian cooking, this traditional tomato-based red sauce is served with everything from pasta to pizza. It’s seasoned with herbs like oregano and thyme, and often with a touch of sugar to balance the acidity.
- Italian Blend Cheese: Pre-shredded mix of cheeses commonly used in Italian cooking. Typically includes mozzarella, provolone, parmesan, and sometimes Romano.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Could I use homemade meatballs instead of frozen?
You bet! Cut meatballs into smaller pieces or make them bite-sized so they fit into the pockets.
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Can I use other cheeses?
Most shredded cheeses work well here; shredded mozzarella, Cheddar or a cheese blend all work great.
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Can I use scratch-made marinara sauce?
Absolutely! Feel free to use your homemade marinara sauce in place of store bought.
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Is this recipe kid-friendly?
You betcha! These handheld pockets have a mild kid-friendly flavor profile and will win over any picky eater!
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