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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.

  • 30
    min
  • 8
    SERVINGS
  • 430
    Cal
  • 22 g
    Protein

Ingredients:

  • 1 pound frozen fully-cooked Beef meatballs, thawed, thinly sliced
  • 1 can (16.3 ounces) refrigerated biscuit dough
  • 1 cup marinara sauce
  • 1 cup diced tomatoes, drained
  • 1-1/2 cups shredded Italian blend cheese, divided
  • 1/2 teaspoon Italian seasoning
  • Marinara or Alfredo sauce (optional)

Cooking:

  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. 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. 

    Cook's Tip: Brush edge of dough with water to help with sealing.

  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. Serve with additional marinara or Alfredo sauce, as desired.

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

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