This dish can be made into filled biscuits or meat pies. I’m going to show you how to do both as the ingredients stay the same:
Meat / Meatballs:
1/2 cup panko or italian breadcrumbs (your choice)
1/4 cup whole milk
1 pound lean ground pork, beef or chicken
1/2 cup grated Parmesan
1 teaspoon salt if you desire, I leave this out
4 cloves Minced garlic – add to your taste
One medium finely chopped onion – add to your taste
1/2 teaspoon paprika – if you don’t like it, leave it out
A few pinches of crushed red pepper – if you don’t like it, leave it out
1 large egg
Two 16-ounce cans refrigerated buttermilk biscuits (8 biscuits in each can)
8 slices of mozzarella, cut in half, or 1 cup shredded mozzarella
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
A pinch of crushed red pepper
1/4 cup grated Parmesan
1 cup marinara sauce, warmed, for serving
- For the meatballs: Combine breadcrumbs and milk in a large bowl and let sit for 4-5 minutes. Add the meat, Parmesan, garlic, onion, paprika, crushed red pepper, egg, and then mix to combine – go ahead! Get your hands dirty, it’s OK! Form 8 balls, each about 1 1/2 inches in diameter. Place them in a 350 degree oven for 15 minutes until cooked. Drain onto a paper towel. Set aside.
- For the meat pies: While the meatballs are cooking, take the remaining meat and cook in a skilled over medium high heat. Once done, drain onto a paper towel.
- Preheat the oven to 350 degrees F.
- Flatten each biscuit to about 4 inches round using the palm of your hand or a small rolling pin.
4. Add a half piece of mozzarella (or a pinch of shredded cheese) and top with a meatball.
5. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish.
6. Set aside while you make the meat pies or bake until lightly browned, about 25 to 30 minutes.
7. For the meat pies, you do everything as above, except for placing a meatball on the dough, you place the crumbled meat in a line so that you are able to fold the dough over into a half moon and pinch the edges together. Crimp closed with a fork.
8. Heat the butter a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes. When the biscuits are nearly done, brush them with the butter mixture, a little Parmesan and continue to bake until cooked through, about 5 to 10 more minutes. Top with warm marinara sauce and a sprinkle of grated parm.