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Cheesy Meatball Pockets

Use frozen meatballs to recreate a flavorful childhood favorite wrapped in fluffy biscuit dough and served with marinara.

Cheesy Meatball Pockets

Cook Time: 30 Minutes

Servings: 8

Ingredients: 7

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Ingredients

Preparation

Alternate Cooking Method

  1. Step 1

    Preheat oven to 400°F. On a lightly floured surface, roll each biscuit into a 6-inch disc (about 1/8-inch thick).

  2. Step 2

    Divide meatball slices and place evenly in centers of discs. Top with 2 tablespoons each marinara, tomatoes and cheese. Fold dough over filling, pressing with fork to seal. 

    Cooking Tip: Brush edge of dough with water to help with sealing.

  3. Step 3

    Place pockets on greased, shallow-rimmed baking sheet. Cut slits in dough to vent. Sprinkle tops with remaining cheese and Italian seasoning. Bake 10 to 12 minutes or until golden brown and crispy.

  4. Step 4

    Serve with additional marinara or Alfredo sauce, as desired.

  5. Step 5

    Preheat pizza oven to 500°. Bake 3 to 5 minutes or until puffed and bottoms are firm and browned.

Nutrition Information

428 Calories

0 %*

9.5g SAT FAT

0 %DV**

22g PROTEIN

0 %DV

3.3 mg IRON

0 %DV

4.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 pocket: 428 Calories; 193.5 Calories from fat; 21.5g Total Fat (9.5 g Saturated Fat; 0.1 g Trans Fat; 0.7 g Polyunsaturated Fat; 1.7 g Monounsaturated Fat;) 40 mg Cholesterol; 1068 mg Sodium; 39 g Total Carbohydrate; 1.3 g Dietary Fiber; 7.9 g Total Sugars; 22 g Protein; 0 g Added Sugars; 205 mg Calcium; 3.3 mg Iron; 306 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 4.2 mg NE Niacin; 0.1 mg Vitamin B6; 1 mcg Vitamin B12; 280 mg Phosphorus; 4.3 mg Zinc; 10.7 mcg Selenium; 76.8 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Phosphorus, and Zinc; and a good source of Calcium, Iron, Riboflavin, Selenium, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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