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Meatball Crescent cupcake bites on a small white plate.
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Mini Meatball Crescent Cupcakes

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


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


  • 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


  • 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.


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


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