Why You’ll Love This Meatball Sub Cupcake Recipe

Hey there, fellow food lovers! Are you craving that satisfying meatball sub experience but without the messy eating? Then get ready to be blown away by these ridiculously easy and unbelievably delicious Meatball Sub Cupcakes! These aren’t your grandma’s meatballs – we’re talking tender, juicy ground beef infused with aromatic garlic and herbs, nestled in perfectly baked biscuit cups, and smothered in a rich, tangy marinara sauce and melted mozzarella. Imagine that incredible taste explosion in every bite – savory meatballs, soft biscuit, and gooey cheese – all contained neatly in a perfectly portioned cupcake. It’s a game-changer!

What makes these cupcakes so special? First, the convenience! Using refrigerated biscuit dough cuts down on prep time significantly. You’ll be amazed at how quickly you can whip up this masterpiece. Second, the texture. The soft, fluffy biscuit perfectly complements the juicy meatballs and the rich marinara sauce. It’s a symphony of textures in your mouth! Third, the flavor! The combination of savory meatballs, tangy marinara, and melted mozzarella is simply irresistible. And finally, these cupcakes are perfect for any occasion – a fun weeknight dinner, a casual get-together, or even a kid-friendly party! They’re guaranteed to impress, leaving everyone wanting more. Trust me, one bite and you’ll be hooked! Get ready to experience the ultimate comfort food, elevated to a whole new level!

What You’ll Need

Here’s what you’ll need to create these irresistible Meatball Sub Cupcakes. Don’t worry, it’s a pretty simple shopping list:

1 package (12 count) refrigerated biscuit dough: The secret weapon for quick and easy cupcake shells.
1 lb ground beef: The star of the show! Choose your favorite ground beef, lean or regular.
1/2 cup Italian breadcrumbs: Adds texture and helps bind the meatballs.
1/4 cup grated Parmesan cheese: For a burst of cheesy, savory flavor in the meatballs.
1/4 cup chopped parsley: Fresh parsley adds a vibrant herby note.
1 egg: Binds the meatball mixture and adds richness.
1 tsp garlic powder: Essential for that classic garlic flavor.
1/2 tsp salt: Enhances the flavors of the meatballs.
1/2 tsp black pepper: Adds a touch of spice and depth.
1 1/2 cups marinara sauce: Your favorite jarred or homemade marinara will do.
1 1/2 cups shredded mozzarella cheese: The melty, gooey topping that makes it irresistible.
1/2 cup grated Parmesan cheese (for topping): Adds an extra layer of cheesy goodness.
Fresh basil (optional, for garnish): Adds that perfect pop of herby flavor and beautiful color.

Step-by-Step Instructions

Let’s get cooking! These Meatball Sub Cupcakes are surprisingly easy to make. Follow these steps, and you’ll be enjoying them in no time!

Preheat and Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with 12 cupcake liners. This prevents sticking and makes cleanup a breeze.
Make the Meatballs: In a large bowl, gently combine the ground beef, Italian breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, salt, and pepper. Avoid overmixing, as this can make the meatballs tough.
Form the Meatballs: Roll the meat mixture into 12 equal-sized meatballs, about 1 ½ inches in diameter. Try to make them as uniform as possible for even cooking. A little tip: wet your hands slightly to prevent sticking.
Assemble the Cupcakes: Separate the refrigerated biscuit dough into 12 biscuits. Gently press each biscuit into the bottom of a cupcake liner, forming a small cup. This creates the perfect base for your meatball masterpiece.
Place the Meatballs: Place one meatball into each biscuit cup. Gently press it down slightly.
Add Marinara: Spoon about 1-2 tablespoons of marinara sauce over each meatball.
Bake: Bake for 15-20 minutes, or until the biscuits are golden brown and the meatballs are cooked through. An internal temperature of 160°F (71°C) ensures the meatballs are safe to eat.
Add Mozzarella: Remove the cupcakes from the oven and immediately sprinkle shredded mozzarella cheese over each one.
Broil (Optional): For extra bubbly, melted cheese, broil for 1-2 minutes, keeping a close eye to prevent burning.
Garnish and Serve: Sprinkle with grated Parmesan cheese and garnish with fresh basil (optional). Let the cupcakes cool slightly before serving. Enjoy!

Pro Tip: For perfectly round meatballs, use a small ice cream scoop to portion the meat mixture.

Tips for Success

To ensure your Meatball Sub Cupcakes turn out perfectly, here are a few helpful tips: Don’t overmix the meatball mixture, as this can make them tough. Make sure the meatballs are evenly sized for even cooking. If you’re using homemade marinara, adjust the amount to your preference. Don’t be shy with the mozzarella! And finally, keep a close eye on the cupcakes while broiling to avoid burning the cheese.

Another handy tip: Lightly grease your muffin tin before placing the cupcake liners in; this adds an extra layer of protection against sticking.

Variations to Try

Feel free to experiment with different flavors and ingredients to personalize your Meatball Sub Cupcakes. Try using different types of ground meat, such as turkey or chicken, for a leaner option. For a vegetarian version, substitute the ground beef with cooked lentils or crumbled vegetarian sausage. Spice things up by adding a pinch of red pepper flakes to the meatball mixture. You can also experiment with different cheeses, such as provolone or pepper jack. Get creative and have fun with it!

Storing and Reheating

Leftover Meatball Sub Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them for 30-60 seconds, or bake them in a preheated oven at 350°F (175°C) for 5-10 minutes, until heated through. For freezing, allow the cupcakes to cool completely, then place them in a freezer-safe container or bag. They can be stored in the freezer for up to 2 months. To reheat frozen cupcakes, thaw them overnight in the refrigerator, then reheat as directed above.

Frequently Asked Questions

Q: Can I use different types of bread for the base?

A: While biscuits create the perfect fluffy cup, you can experiment! Small dinner rolls or even slider buns, halved and slightly flattened, could work well. Keep in mind that cooking time may need adjustment.

Q: How long will these cupcakes last in the fridge?

A: Stored properly in an airtight container, these delicious cupcakes will happily stay fresh in your refrigerator for up to 3 days.

Q: Can I make these ahead of time?

A: Absolutely! You can prepare the meatballs and assemble the cupcakes ahead of time and store them, covered, in the refrigerator until ready to bake. Just add the mozzarella and bake as directed.

Q: Is it possible to make a gluten-free version?

A: Yes! Simply replace the refrigerated biscuits with gluten-free biscuit alternatives readily available in most grocery stores. Be sure to check the baking instructions on the gluten-free biscuit package, as cooking times may differ.

The Final Word

These Meatball Sub Cupcakes are the perfect combination of convenience, deliciousness, and fun! They’re quick to make, incredibly flavorful, and a crowd-pleaser for any occasion. The combination of juicy meatballs, fluffy biscuits, and gooey cheese is simply irresistible. So, what are you waiting for? Try this recipe today and let me know what you think in the comments below! Happy cooking!

Meatball Sub Cupcakes

Mini meatball subs baked in biscuit dough cups.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Servings 12 cupcakes

Calories 300 kcal

Equipment

Muffin tin For baking the cupcakes
Mixing bowls

Ingredients

Meatball Ingredients

1 package Refrigerated biscuit dough (12 count)
1 lb Ground beef
0.5 cup Italian breadcrumbs
0.25 cup Grated Parmesan cheese
0.25 cup Chopped parsley
1 Egg

Sauce and Topping Ingredients

1.5 cups Marinara sauce
1.5 cups Shredded mozzarella cheese
0.5 cup Grated Parmesan cheese For topping
1 Fresh basil Optional, for garnish
1 tsp Garlic powder
0.5 tsp Salt
0.5 tsp Black pepper

Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, salt, and pepper. Gently mix until combined.
Separate the biscuit dough into 12 individual biscuits.
Roll each biscuit into a small ball and press it into the bottom of each muffin cup to form a cup.
Divide the meatball mixture into 12 equal portions and place one portion into each biscuit cup.
Top each meatball with marinara sauce and shredded mozzarella cheese.
Bake for 20-25 minutes, or until the biscuits are golden brown and the cheese is melted and bubbly.
Let cool slightly before sprinkling with Parmesan cheese and garnishing with fresh basil (optional). Serve warm.

Easy Meatball Sub Cupcakes