BBQ Meatball Crescent Cups
User Reviews
5
BBQ Meatball Crescent Cups
Description
This recipe starts by preparing a sauce that blends grape jelly with barbecue sauce, gently heated until smooth and free of lumps. Crescent roll dough is shaped into small rectangles and pressed into muffin tins to create individual cups that hold a single meatball each. The meatballs are either precooked or frozen turkey meatballs, placed inside these dough cups and covered with the prepared sauce before baking.
Baked at 375°F, the crescent dough crisps lightly around the edges while remaining soft where it touches the meatball and sauce, which bubbles slightly in the oven. The grape jelly adds sweetness that balances the tangy barbecue flavor, complementing the savory meatballs. Sliced green onions sprinkled on top add a fresh, mild crunch and color contrast.
This dish works well as an appetizer or party snack, providing easy-to-handle portions. The handheld size and layered flavors make them a popular finger food option for gatherings.
Peeling the crescent cups from the muffin tin can be tricky; using a knife to gently loosen the edges and a fork to lift them helps maintain their shape.
Ingredients
- 1 crescent rolls 8 oz package, Pillsbury®
- 16 meatballs I used turkey meatballs, frozen
- 1/2 cup grape jelly
- 1/2 cup barbecue sauce or chili sauce
- green onions sliced, for topping
Instructions
- Preheat oven to 375 degrees F. Spray two standard muffin tins with cooking spray and set aside.
- In a small saucepan, combine grape jelly and barbecue sauce. Cook over medium-low heat for 10-15 minutes, whisking occasionally until no lumps remain and sauce is smooth.
- While sauce is cooking, remove crescent rolls from packaging and form into 4 rectangle shapes. Press the seams together with your fingertips to seal. Take a knife and cut each large rectangle into 4 smaller ones. After you have cut all of them, you should have 16 smaller rectangles.
- Press each small rectangle into the prepared cups of your muffin tins. Press firmly into the bottom and up the sides, stretching the dough a bit as you go. Place a frozen meatball in each cup.
- Top each meatball with 1 Tablespoon of the sauce. Bake in the oven for 12-15 minutes, until meatballs are cooked through and sauce is bubbly. Top with sliced green onions and enjoy!
Notes
- To remove the crescent cups easily, use a sharp knife to loosen edges from the muffin tin before lifting with a fork.
- The sauce requires consistent whisking while heating to achieve a smooth texture without lumps.
- Frozen meatballs can be used directly; ensure they are cooked through during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16meatball cups
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 214mg | 9% |
| Potassium | 69mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
