Take your favorite meatball sub and cross it with a casserole, and you get this scrumptious meatball bubble-up bake that can ably feed a crowd. Refrigerated biscuits make the recipe that follows ultra simple, and you could even rely on store-bought or frozen meatballs to dramatically cut down on the time it takes to get this dish out of the oven and onto the table.
As with other bubble up bake recipes, this one allows the biscuits to bake in the sauce, giving them a tender, moist texture. Cover the bake as it cooks to ensure the biscuits are fully cooked through before serving.
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Cooktop Cove
Meatball bubble up bake
6
25 minutes
1 hour
1 hour 25 minutes
1 pound ground beef
1 egg
1/4 cup Parmesan cheese
1/4 cup Italian bread crumbs
1 tablespoon olive oil
3 cups marinara sauce
1 can (about 1 pound) refrigerated biscuits, quartered
2 cups shredded mozzarella cheese
Heat the oven to 400 F.
In a bowl, combine the ground beef, egg, Parmesan cheese, bread crumbs and olive oil.
Form small, golfball-sized meatballs and arrange on a nonstick baking sheet.
Bake about 20 minutes, or until they are nicely browned on all sides.
Reduce the oven temperature to 375 F.
Grease a 9-by-13 casserole dish, and arrange the biscuit pieces over the bottom.
Toss the cooked meatballs with the marinara sauce, and pour both evenly over the biscuits.
Top with the shredded mozzarella cheese, and cover with aluminum foil.
Bake for 20 minutes, remove the foil, and bake another 15 minutes until the cheese is bubbly and browned.
