This year, for the first time in a long time, I was invited to a Super Bowl party. I’m not sure if the invites tapered off because (1.) I’m not a huge football fan, (2.) I’m known to fall asleep before 8pm or (3.) because I’m not a good cook and no one wants my potluck dish.
Okay, we can eliminate No. 3, but No. 1 and 2 are viable reasons.
However, I was invited this year (I didn’t fall asleep and I knew which two teams were playing), and I brought a delicious antipasto platter that was scarfed up immediately.
My friend, Mathilda, made a dish that took the basic cocktail meatball to a whole new level, though. These bite-sized appetizers were delicious.
I can’t wait to try them myself.
Cheesy Meatball Cups
2 (8 oz) cans crescent rolls
flour, for dusting
5 oz queso fresco, crumbled
16 frozen meatballs
1/2 cup garlic spaghetti sauce
1 Tbs fresh parsley, finely chopped
Preheat oven to 350° F.
Prepare two muffin tins (16 molds total) with nonstick cooking spray.
Extend dough on a lightly floured surface. Pull apart dough triangles and press each inside a muffin mold, covering the bottom of mold and pressing up the sides.
Sprinkle each dough cup with 1 teaspoon shredded cheese. Place a meatball on top of cheese, lightly pressing into the dough.
Bake for 10 minutes. Remove from oven and top with 1 teaspoon of sauce and 1 teaspoon shredded cheese. Place back in the oven and bake for 10 more minutes, or until dough is golden-brown and the cheese bubbles.
Serve with a sprinkle of fresh parsley.
Nutritional Information: Calories Per Serving: 170, Calories from Fat: 86, Fat: 10 g (4 g Saturated Fat), Cholesterol: 13 mg, Sodium: 465 mg, Potassium: 10 mg, Carbohydrates: 14 g, Fiber: 1 g, Sugar: 3 g, Protein: 6 g
View this recipe to print or add items to My Shopping List.