"Impress your tailgate or homegate party guests with this quick and easy appetizer! Be sure to include on your next tailgate menu!"
24 Casa Di Bertacchi Meatballs, thawed, 5/8 ounce each
1/4 cup flour for surface
1 16.3-ounce tube of biscuits, (nonflaky variety works best)
1/2 cup prepared barbecue sauce, divided
1/2 cup shredded Colby Jack cheese
1/2 cup fried onions
3–4 scallions, chopped
Preheat oven to 400°F. Spray a mini muffin tin with non-stick cooking spray and set aside.
On a 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.
Toss meatballs in 1/4 cup barbecue 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.
To serve, remove from muffin tin, top with a dollop of remaining barbecue sauce and garnish with fried onions and scallions.