Appetizers, Snack

Meatball Sub Cupcakes

We’re just 8 days away from the Superbowl! I thought it was time for me to start thinking of some appetizers I could make and eat without feeling guilty. I came up with a couple of winners today!

The first thing I made was meatball sub cupcakes. I used this meatball recipe. I only used 1/2 of the meat mixture for this. I also made the meatballs into smaller portions. Half of the recipe made 24 meatballs. I only cooked the meatballs for 5 minutes by themselves. That’s because they cook the rest of the way inside of the crescent rolls. These turned out really good! I will definitely be making them again.

Meatball Sub Cupcakes

  • Servings: 24
  • Difficulty: average
  • Print

Yield: 24 (2 Freestyle points each)


  • 1 – 8 oz. Pillsbury reduced fat crescent rolls
  • 1/2 of this meatball recipe. Do not cook according to that meatball recipe.
  • 1/3 cup part skim mozzarella cheese, shredded
  • Optional: spaghetti sauce for dipping


  1. Preheat the oven to 375 degrees F.
  2. Roll the meatballs into 24 mini meatballs. Put them on a baking sheet and bake for 5 minutes.
  3. Spray a mini muffin pan with non-stick cooking spray.
  4. Open the crescent rolls and lay it in a flat rectangle. Pinch together so that it makes one solid rectangle, getting rid of the perforated lines.
  5. Use a 2-inch circular cookie cutter to cut out 24 circles. Put them into the bottom of the mini muffin pan.
  6. Place the partially baked meatballs into the muffin pan. Sprinkle the mozzarella cheese onto them.
  7. Bake 11-13 minutes.


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