Meatball Pops

Meatball Pops
Preparation time
15 mins
Cooking time
30 mins
10 people

Meatball Pops.

Fun to eat, these kid-friendly crunchy-coated meatballs on picks or sticks will become a family favorite.


® Meatball Pops



  • 1 can (10.2 oz) refrigerated buttermilk biscuits
  • 1/3 cup shredded Monterey Jack or Cheddar cheese
  • 10 refrigerated or frozen cooked beef meatballs, thawed
  • 1/4 cup LAND O LAKES® Butter, melted
  • 2/3 cup finely crushed seasoned croutons
  • 10 large appetizer picks or lollipop sticks, if desired
  • 1 1/2 cups tomato pasta sauce, heated


  1. Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round.
  2. Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet.
  3. Bake 10 to 15 minutes or until golden brown.
  4. Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.
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