Tasha’s Mozzarella Meatball Rolls
My cousin suggested this recipe when I asked my friends and relatives for their best “go-to” weekday recipes. The recipes had to be simple enough for beginner cooks and tasty enough that their families looked forward to the meal. Tasha can make 1/2 of a refrigerated biscuit cover 1 meatball, but I had to use a whole biscuit. Maybe my biscuits were too cheap to stretch very far! VEGETARIANS: substitute Veggie Patch meatless meatballs, found in the freezer section.
- 1 bag frozen pre-cooked Italian seasoned meatballs (1 bag of 96 costs about $10 in 2012)
- 9 cans cheap biscuits containing 10 biscuits per can (69-79 cents each can or 2 cans for $1.00)
- 9 sticks string cheese
- 1-2 jars spaghetti sauce (any flavor, but the Chatfields like Classico’s traditional sweet basil)
- Tools: glass or metal deep baking dishes (like 13 x 9 or 11 x 15 pans)
- parchment paper (optional)
- knife and cutting board
- Microwave bowl or sauce pot on stove to heat sauce
Preheat the oven to 350 degrees F.
Cut each string cheese stick into 10 pieces. Flatten a biscuit with the palm of your hand on the cutting board, then stretch and wrap around a meatball and a piece of cheese. Roll around in your hands to create a ball shape that shows no meat or cheese. Place in baking dish lined with parchment paper (this makes clean up VERY easy). The biscuits won’t rise very much so you can place the balls close together but not touching. When one pan is filled, bake it for 30-35 minutes.
Keep rolling and baking until all the meatball rolls are done.
Serve with warm marinara sauce for dipping.
To round out your meal, serve with a bowl of plain, buttered noodles, steamed green beans, or Easy Italian Pasta and Bean Soup.
Tasha also uses a variation in which she pours the spaghetti sauce over the rolls before baking.
You can also divide this recipe and make only as many as you need, or you can make up the whole batch and then divide and freeze them to reheat later.
Recipe from Tasha Chambers Syzdek – Thanks, Cuz!