Meatball Sub Bubble Up
a casserole bake filled with biscuits, perfectly cooked meatballs, marinara, and melty cheese.
Servings: 6
Ingredients
- 7.5 oz can refrigerated buttermilk biscuits cut into small pieces (these are the smaller biscuits that come ten biscuits to a can- you can find them with the other biscuits)
- 1½ cups Skinnyish Dish Marinara (or your favorite jar of marinara/pasta sauce)
- 1 cup part skim shredded Mozzarella cheese
- 1/2 cup diced green onions
Mini Turkey Meatballs
- 3 tsp olive oil
- 1 lb extra lean ground turkey
- 1 oz grated parmesan cheese
- 1 medium zucchini grated
- 1 tsp celery salt
- 2 tbsp dried minced/chopped onion (found in the dried spice section of a grocery store- you can substitute 1/2 small grated onion)
Instructions
- Preheat oven to 375 degrees.
- Lightly spray a 9x13 casserole dish with cooking spray. Set aside.
- In a large bowl, Add all of the ingredients for your turkey meatballs, except for the olive oil. I'm sorry if you hate this part, but (with clean hands) get mashing! Make sure ingredients are combined well.
- After thoroughly mixing, roll your meat mixture into about 1 inch to 1-1/2 inch in size meatballs. You should get about 25 meatballs. A couple more or less is just fine.
- In a large skillet heat olive oil over medium heat. Add your turkey meatballs, but be sure you don't crowd the pan (You may need to cook in two batches depending on pan size)
- Turn them every so often so they are browned on all sides. Cook for about 8 minutes total.
- While the meatballs are cooking, cut up your biscuits and add them to the casserole dish. Pour sauce over the biscuits.
- When the meatballs are done cooking, add them one by one so they are evenly proportioned throughout the dish.
- Top with shredded mozzarella and green onions.
- Bake uncovered for 30-35 minutes until golden brown and bubbly.
- Enjoy!