Betty Crocker Bisquick Quick to the Table by Betty Crocker
Author:Betty Crocker
Language: eng
Format: epub
Tags: Cooking
Publisher: Houghton Mifflin Harcourt
Published: 2020-05-05T00:00:00+00:00
Mini Pesto Appetizer Pizzas
Cheesy Meatball Cups
• 15-minute prep
• 8 ingredients or less
Prep Time: 15 minutes | Start to Finish: 35 minutes | Makes 24 cups
2 cups Original Bisquick mix
¾ cup shredded Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
⅔ cup milk
½ cup tomato pasta sauce
24 frozen fully cooked meatballs
1 Heat oven to 425°F. Spray 24 mini muffin cups with cooking spray.
2 In medium bowl, stir Original Bisquick mix, Parmesan cheese, Italian seasoning and garlic powder. Stir in milk until soft dough forms. Spoon generous 1 tablespoon dough into each muffin cup. With fingers dusted with Bisquick mix, press dough into bottom and up sides of muffin cups. Spoon ½ teaspoon pasta sauce into each cup; top with a meatball.
3 Bake 15 to 20 minutes or until crust is golden brown and center of meatball reaches 165°F. Let stand 2 minutes before removing from pan. Spoon remaining pasta sauce over meatballs.
1 Cup Calories 130; Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 30mg; Sodium 330mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 8g Exchanges: ½ Starch, 1 Medium-Fat Meat Carbohydrate Choices: 1
Kitchen Secret: When buying a tomato pasta sauce, look for one that is slightly thicker and smoother rather than one with chunks of veggies. For something completely different, swap pesto sauce for the tomato pasta sauce. Top each meatball cup with thinly sliced fresh basil.
Kitchen Secret: Cooled Meatball Cups can be frozen in a resealable freezer storage bag. To reheat, place 4 meatball cups on microwavable plate. Cover with waxed paper. Heat on medium (50%) power 2 to 3 minutes or until hot.
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