Meatball Tater Bites Recipes

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MEATBALL SUB BITES



Meatball Sub Bites image

These savory Meatball Sub Bites are perfect for parties, game days, or lunchboxes!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 12

Number Of Ingredients 4

1 Package Immaculate Baking Co.™ Organic Flaky Biscuits
1 Jar Bought or Homemade Marinara Sauce
12 Frozen Meatballs
Shredded Mozzarella Cheese

Steps:

  • Preheat oven to 350°F.
  • Open biscuits according to package instructions.
  • Cut each biscuit in half and flatten using your hands or a rolling pin.
  • Press biscuit dough into each muffin tin cup.
  • Sprinkle each cup with mozzarella cheese.
  • Scoop a small amount of marinara sauce on top of each biscuit cup.
  • Press a frozen meatball into each cup.
  • Top with shredded cheese
  • Bake for 15-20 minutes until biscuits are nicely browned and cheese is melted.

Nutrition Facts : ServingSize 1 Serving

MEATBALL-TATER BITES



Meatball-Tater Bites image

Wrap up tater tots in bacon and skewer them with some meatballs for delightful tater meatball skewers. This appetizer makes for great party food!

Provided by My Food and Family

Categories     Meal Recipes

Time 40m

Yield 24 servings

Number Of Ingredients 9

8 slices OSCAR MAYER Bacon, cut into thirds
24 ORE-IDA TATER TOTS, thawed
24 frozen fully cooked meatballs (1/2 oz.)
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup HEINZ Tomato Ketchup
1/4 tsp. garlic powder
1/2 tsp. LEA & PERRINS Worcestershire Sauce
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper (cayenne)

Steps:

  • Heat oven to 400ºF.
  • Wrap 1 bacon piece around each TATER TOT; secure with small wooden skewer. Place on parchment-covered rimmed baking sheet.
  • Bake 10 min.; turn. Place meatballs on separate parchment-covered rimmed baking sheet; add to oven with the TATER TOTS. Bake 15 min. or until meatballs and TATER TOTS are heated through, and bacon is crisp. Meanwhile, mix remaining ingredients until blended.
  • Thread meatballs onto same skewers as TATER TOTS. Serve with mayo mixture.

Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

NEW! MEATBALL MINI BITES



New! Meatball Mini Bites image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 32

Number Of Ingredients 5

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
32 (1/2 ounce each) frozen fully cooked meatballs
3/4 cup prepared pasta sauce, basil pesto or sun-dried tomato pesto
2 cups baby arugula
Shredded mozzarella or asiago cheese

Steps:

  • Heat the oven to 400 degrees F. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (2 1/2-inch) squares. Place the pastry squares onto 2 baking sheets.
  • Bake for 15 minutes or until the pastries are golden brown. Let cool on the baking sheets for 5 minutes. Split each pastry into 2 layers, making 64 layers in all.
  • Heat the meatballs according to the package directions. Spread about 1 teaspoon pasta sauce on each bottom pastry layer. Top each with 1 tablespoon arugula and 1 meatball. Top with the cheese, if desired, and the top pastry layers.

CHEESY MEATBALL SLIDERS



Cheesy Meatball Sliders image

These sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 1h30m

Yield 12 servings.

Number Of Ingredients 16

2 pounds lean ground beef (90% lean)
1 cup Italian-style bread crumbs
3 tablespoons prepared pesto
1 large egg, lightly beaten
1 jar (24 ounces) pasta sauce
1 package (18 ounces) Hawaiian sweet rolls
12 slices part-skim mozzarella cheese
1/2 teaspoon dried oregano
1/4 cup melted butter
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese or shredded Italian cheese blend
Minced fresh basil

Steps:

  • Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.

Nutrition Facts : Calories 514 calories, Fat 25g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 856mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.

TACO MEATBALL BITES



Taco Meatball Bites image

These Mexican-inspired meatballs have just the right amount of spice, and can easily be paired with tons of toppings.

Provided by Food.com

Categories     Meatballs

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 lb ground beef (80/20)
2 tablespoons taco seasoning
1 tablespoon tomato paste
2 tablespoons canned chopped chilies
1 large egg, lightly beaten
1/3 cup plain breadcrumbs
2 tablespoons chopped cilantro
24 -30 corn, chip scoops
cheese, dip (Queso, see recipe below)
1 cup guacamole
1 cup small dice pico de gallo
2 tablespoons finely chopped cilantro
1 cup sour cream
1 1/2 cups grated cheddar cheese
1 1/2 cups grated monterey jack pepper cheese
1 tablespoon cornstarch
1 cup milk
1 tablespoon canned chopped chile

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
  • In a large bowl, combine ground beef, taco seasoning, tomato paste, 2 tablespoons chopped chilis, egg, breadcrumbs and chopped cilantro. Form into 2-inch meatballs and place on prepared baking sheet.
  • Bake for 15-20 minutes until cooked through. Remove and place each meatball in a corn chip scoop. Drizzle with queso, and top with guacamole, pico de gallo and chopped cilantro. Serve with a side of sour cream.
  • For the Queso:.
  • In a large bowl, toss to combine cheddar cheese, pepper jack cheese and cornstarch. In a medium saucepan, bring milk to a simmer. Whisk in cheeses and chopped chilis. Bring to a simmer to thicken, about 1-2 minutes.

Nutrition Facts : Calories 528.2, Fat 39.4, SaturatedFat 21.4, Cholesterol 162.8, Sodium 576.2, Carbohydrate 10.6, Fiber 0.6, Sugar 2.8, Protein 32.2

THE BEST MEATBALLS YOU'LL EVER HAVE



The Best Meatballs You'll Ever Have image

Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.

Provided by BEARNESTA

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
¾ cup crushed seasoned croutons
¼ cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1 teaspoon extra virgin olive oil
1 tablespoon butter

Steps:

  • In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g

LOADED PULLED PORK TATER TOT BITES



Loaded Pulled Pork Tater Tot Bites image

Forget potato skins... have you ever had loaded Tater Tots®? Tots are baked in muffin cups and transformed into crispy potato cups before being loaded with pulled pork, cheese, BBQ sauce, and sour cream. These bites are perfect for a party and also a great way to use up leftover pulled pork.

Provided by fabeveryday

Categories     Pork Appetizers

Time 45m

Yield 12

Number Of Ingredients 7

cooking spray
1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
8 ounces prepared pulled pork
¾ cup shredded Cheddar cheese
¼ cup BBQ sauce
⅓ cup sour cream
3 medium green onions, chopped

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
  • Place 4 to 5 frozen potato nuggets into each muffin cup.
  • Bake in the preheated oven for 10 minutes.
  • Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
  • Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
  • Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
  • Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 14.3 g, Cholesterol 20.3 mg, Fat 9.1 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 351.2 mg

IMPOSSIBLY EASY CHEESY MEATBALL PIE



Impossibly Easy Cheesy Meatball Pie image

Frozen meatballs and veggies make this cheesy casserole even easier.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

1 1/2 cups refrigerated shredded hash brown potatoes (from 1-lb 4-oz bag)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup frozen sweet peas, thawed and drained
12 frozen meatballs (from 16-oz bag), thawed and cut in half
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate or deep-dish pie plate with cooking spray.
  • In small bowl, toss potatoes with salt and pepper. Layer potatoes, peas, meatballs and cheese in pie plate.
  • In medium bowl, stir Bisquick mix, milk and eggs with fork or wire whisk until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until center is set and top is golden brown. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 370, Carbohydrate 30 g, Cholesterol 155 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 1 g

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