Mini BBQ Meatball Cups

Cook Time: 13 minutes | Servings: 12

Ingredients:

24 (5/8 ounce)

Casa Di Bertacchi Meatballs, thawed

¼ cup

flour for surface

1 (16.3 ounce)

tube of biscuits, (non-flaky variety works best)

½ cup

prepared BBQ sauce, divided

½ cup

shredded Colby Jack cheese

½ cup

fried onions

3-4	scallion, chopped

Instructions:

1. Preheat oven to 400º.  Spray a mini muffin tin with non stick cooking spray and set aside.
2. On an lightly floured workspace roll each biscuit out very thin, and trim into a square (approximately 4-inches). Cut the square into 4 equal squares. Lightly press dough into each opening in the muffin tin.  Divide shredded cheese evenly between each mini cup.
3. Toss meatballs in ¼ cup BBQ sauce and press one meatball lightly into the dough of each opening. Bake for 8 minutes, then rotate the pan and bake for an additional 4 minutes, or until the biscuit dough is golden brown.
4. To serve, remove from muffin tin, top with a dollop of  remaining BBQ sauce and garnish with fried onions and scallions.