Meatball Sub Cupcakes

Indulge in savory goodness with our Meatball Sub Cupcakes. These bite-sized delights feature perfectly seasoned meatballs nestled in a soft, golden-brown bread cup, topped with a generous layer of melted cheese. A savory twist on a classic favorite, these Meatball Sub Cupcakes are sure to satisfy your cravings. Perfect for parties or a fun family dinner, these handheld treats are easy to make and impossible to resist.

Table of Contents


1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
1 package refrigerated crescent roll dough (8 count)


Preheat the oven to 375°F (190°C). Grease a muffin tin or line with cupcake liners.
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, chopped fresh parsley, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
Roll the meat mixture into small meatballs, about 1 inch in diameter, and place them in the greased muffin tin.
Bake the meatballs in the preheated oven for 10 minutes.
Remove the muffin tin from the oven and spoon marinara sauce over each meatball.
Sprinkle shredded mozzarella cheese over the sauce-topped meatballs.
Unroll the refrigerated crescent roll dough and separate it into 8 triangles. Place each triangle over a meatball to cover it, creating a “cupcake” top.
Return the muffin tin to the oven and bake for an additional 10 minutes or until the crescent dough is golden brown and the meatballs are cooked through.
Allow the Meatball Sub Cupcakes to cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 280 kcal | Servings: 8 servings



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