Loading Video...

Meatball-Stuffed Biscuits

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 40 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Meatballs:

1/2 cup panko breadcrumbs

1/4 cup whole milk 

1 pound ground pork 

1/2 cup grated Parmesan 

1 teaspoon kosher salt 

1 teaspoon fennel seeds 

1/2 teaspoon dried minced garlic 

1/2 teaspoon dried minced onion 

1/2 teaspoon paprika 

A few pinches of crushed red pepper 

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

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 

Directions

  1. For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
  2. Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
  3. For the biscuits: Preheat the oven to 375 degrees F.
  4. Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
  5. Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
  6. When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.