Meatball Sub Cupcakes
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Meatball Sub Cupcakes turn refrigerated biscuit dough, frozen meatballs, marinara sauce, and mozzarella into individual muffin-tin cups with golden edges and a saucy, cheesy center.
Easy Muffin Tin Meatball Subs
I am always glad to have a few easy dinners in my back pocket for nights when time is short, and these muffin tin meatball subs check all the right boxes. They use refrigerated biscuit dough as the base, just like my Barbecue Chicken Cups and Mini Chicken Pot Pies, then bake into warm, cheesy cups in about 15 minutes.
I photographed this batch with half-ounce meatballs, but I found that one-ounce meatballs give each cup a better meatball-to-biscuit ratio. The smaller meatballs still work, though, so either size is an option. Add a side salad and call it dinner, or serve the cups as an appetizer for game day or a party.
Ingredients
- Refrigerated biscuits – Use one 7.5-ounce, 10-count can of regular-size biscuits. Grands or Jumbo biscuits are too large for standard muffin cups and can overpower the filling.
- Marinara sauce – Marinara adds the tomato flavor you expect from a meatball sub and keeps the center of each biscuit cup saucy.
- Mozzarella cheese – Shredded mozzarella melts around the meatball and gives the cups their classic cheesy meatball sub flavor.
- Frozen meatballs – One-ounce meatballs fit the biscuit cups best and provide a fuller center. Half-ounce meatballs will also work, but the cups will have a smaller meatball-to-biscuit ratio.
How to Make Meatball Sub Cupcakes
- Set up the pan – Lightly coat 10 wells of a standard muffin pan with nonstick cooking spray.
- Shape the biscuit cups – Flatten each biscuit into a wider circle, then press it into the bottom and up the sides of a muffin well.
- Layer the filling – Add a small spoonful of marinara sauce to each biscuit cup, followed by a sprinkle of mozzarella.
- Add the meatballs – Place one frozen meatball in the center of each cup and gently press it into the filling.
- Top the cups – Spoon more marinara over each meatball and finish with the remaining mozzarella.
- Bake until golden – Bake until the biscuit edges are golden brown, the cheese is melted, and the meatballs are heated through.
Variations and Substitutions
- Use smaller meatballs – Half-ounce frozen meatballs will work, though the filling will sit lower in the biscuit cups. Use one meatball per cup.
- Change the meatball flavor – Fully cooked beef, turkey, chicken, or Italian-style frozen meatballs can be used. Choose meatballs that pair well with marinara and mozzarella.
- Swap the cheese – Replace the mozzarella with the same amount of shredded provolone, an Italian cheese blend, or a combination of mozzarella and Parmesan.
- Try another tomato sauce – Pizza sauce can replace the marinara in the same amount for a slightly thicker filling.
- Use pizza dough – Refrigerated pizza dough can be used instead of the biscuits. Divide the dough into 12 equal portions and press each piece into a muffin cup. The crust will be slightly thinner than the biscuit version.
Tips for Success
- Use the right biscuits – Choose a 7.5-ounce can of regular-size biscuits rather than Grands or Jumbo biscuits. Larger biscuits can rise over the sides of the pan and leave too much dough around the filling.
- Flatten the dough evenly – Press each biscuit into a wide circle before placing it in the muffin pan. Keep the bottom from becoming too thick, and press the dough partway up the sides to hold the sauce and cheese.
- Keep the sauce portions small – Too much marinara in the bottom of the cups can make the biscuit dough soggy. Use just enough to cover the center (about 1 teaspoon) before adding the cheese and meatball.
- Use one-ounce meatballs – One-ounce meatballs fill the cups more evenly and provide a better balance of meatball, sauce, cheese, and biscuit. Half-ounce meatballs can still be used, but they will sit lower in the cups.
- Check the biscuit edges – The cupcakes are done when the exposed biscuit dough is golden brown, the cheese is melted, and the meatballs are hot in the center.
- Let them rest briefly – Allow the cupcakes to sit in the pan for a few minutes after baking. This helps the biscuit cups hold their shape and makes them easier to lift from the pan.
Frequently Asked Questions
No. Use fully cooked frozen meatballs and place them directly into the biscuit cups. They will heat through as the cupcakes bake, so check that the centers are hot before removing the pan from the oven.
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Meatball Sub Cupcake Recipe
Ingredients
- 1 (7.5 ounce) can biscuits (10-count) (not Grands or Jumbo)
- 2/3 cup marinara sauce
- 2/3 cup mozzarella cheese shredded
- 10 (1-ounce) frozen pre-cooked meatballs
Instructions
- Preheat the oven to 375°F. Lightly coat 10 wells of a standard muffin pan with nonstick cooking spray.
- Separate the biscuits and flatten each one into a wide circle. Press one biscuit into the bottom and partway up the sides of each coated muffin well.
- Spoon a small amount of marinara sauce into the bottom of each biscuit cup. Sprinkle each cup with some of the mozzarella cheese.
- Place one frozen meatball in the center of each cup. Spoon additional marinara sauce over the meatballs, then top with the remaining mozzarella.
- Bake for 14 to 17 minutes, until the exposed biscuit edges are golden brown, the cheese is melted, and the meatballs are hot in the center.
- Let the cupcakes rest in the pan for a few minutes, then carefully loosen the edges and lift them from the pan.
Notes
- Use regular-size biscuits from a 7.5-ounce, 10-count can. Grands or Jumbo biscuits are too large for standard muffin wells.
- Use fully cooked frozen meatballs. They do not need to be thawed before assembly.
- One-ounce meatballs fill the cups best. Half-ounce meatballs may also be used, but they will sit lower in the biscuit cups.
- Avoid adding too much sauce beneath the meatballs, which can leave the biscuit bottoms soft.
- Store cooled meatball sub cupcakes in an airtight container in the refrigerator for up to 3 days.
- Place cooled cupcakes in a freezer-safe container with parchment between layers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.