Mini BBQ Meatball Cups
Cook Time: 13 minutes | Servings: 12
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
  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.