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Home » Appetizers

Mini Meatball Crescent Cupcakes

November 29, 2021 by Muffin Tin Recipes Leave a Comment

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I don't know about you, but I love meatballs. And crescent rolls. So why not combine the two to make mini meatball cupcakes? They are like little bites of heaven and they taste absolutely delicious! The best part is that these crescent cupcakes take less than 30 minutes to whip up and can be customized with your favorite flavor of meatballs. It's win-win for everyone!

Meatball Crescent cupcake bites on a small white plate.
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Why I love these Meatball Bites

Have you ever been stuck on what to make for dinner? I have! While my kids do love meatball subs, they often waste them. One food I do always keep in my fridge are crescent rolls. They are so versatile and can be used in sweet or savory recipes. I enjoy these meatball bites because they are perfect for kids, or entertaining! They have all the goodness of a meatball sub in a mini, easy to eat bite! Plus, they are made in one of my favorite kitchen tools- a mini muffin pan.

How to Make Meatball Crescent Cupcakes

These little meaty bites are so easy to make!

  1. Preheat the oven to 350 degrees F. Unwrap the crescent dough sheet and use a pizza or pastry slicer to cut the sheet into 24 mini squares.
Crescent dough squares on a white cutting board.

2. Spray the muffin tin with nonstick spray and add one dough square to each space.

crescent dough in mini silver muffin tin.

3. Add one teaspoon of marinara to each dough space.

Crescent dough with marinara in a mini muffin tin.

4. Add one precooked meatball (we love Farmich brand) to each space.

Meatballs in crescent dough with sauce in mini muffin tin.

5. Top each meatball with one more teaspoon of marinara sauce.

Parmesan on mini meatball cupcakes in a muffin tin.

6. Sprinkle parmesan cheese on each.

7. Bake for 11-12 minutes or until golden-brown and cooked throughout. Cups will have a golden-brown coloring and feel firm to the touch. Top with sprinkling of parsley.

Meatball Bites with Crescent Dough on a white tray.

Storing Meatball Cupcakes

Unfortunately, these bites are best eaten when warm, the same day. However, you can store them for up to 24 hours in the fridge. This will change the overall quality of these since the dough will lose its crispness and flavor. Crisping them up in a toaster oven for 2-3 minutes at 350 degrees Fahrenheit can help restore some of the texture.

You can also freeze these and thaw in the fridge the night before enjoying. For best results, warm these in the toaster oven for 2-3 minutes to crisp them up.

More Muffin Tin Appetizers

  • Pepperoni Pizza Dip Bites
  • Mini Taco Bites
  • Crescent Roll Pizza Bites

📖 Recipe

Meatball Crescent cupcake bites on a small white plate.
Print Pin
5 from 1 vote

Mini Meatball Crescent Cupcakes

Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
Total Time 22 minutes minutes
Course Appetizer
Cuisine American
Keyword meatballs, mini muffin pan
Servings 24 cupcakes
Calories 79cal
Author Muffin Tin Recipes
Cost $6

Equipment

  • 24-count mini muffin tin
  • teaspoons
  • oven - adjusted to center rack position

Ingredients

  • 24 24 meatballs  cooked from frozen (or fresh cooked)
  • 8 ounces crescent dough sheet
  • ½ cup marinara sauce
  • ½ cup Parmesan cheese
  • 1 tablespoon fresh chopped parsley

Instructions

  • Preheat oven to 350°F. Spray a mini muffin pan with nonstick spray.
  • Using a pizza cutter, cut stretched crescent dough sheet into 24 squares (4 rows, 6 columns).
  • Line dough squares in a mini muffin tin pan.
  • Add one teaspoon of sauce to each dough square followed by one thawed meatball.
  • Add an additional teaspoon of sauce, and a sprinkling of cheese to each.
  • Bake for 11-12 minutes or until golden-brown and cooked through. Cups will have a golden-brown coloring and feel firm to the touch.
  • Top with sprinkling of parsley.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1cupcake | Calories: 79cal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 142mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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5 from 1 vote (1 rating without comment)

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Welcome!

I'm Amy, a food blogger for 13+ years. I specialize in high-quality recipe development and love to share my favorites with you. My passions are teaching, food photography, and baking (of course). You can also find me blogging at Savvy Saving Couple and Sizzling Eats.

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