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A close up of meatballs in pastry cups on a wooden cutting board

BBQ Meatball Crescent Cups

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BBQ Meatball Crescent Cups – Meatballs topped with a tangy sauce and baked inside a flaky crescent crust. This quick and easy appetizer is sure to please a crowd!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 meatball cups
Calories 131

Ingredients

  • 1 (8 oz) package Pillsbury® Crescent Rolls
  • 16 frozen meatballs, I used turkey meatballs
  • 1/2 cup grape jelly
  • 1/2 cup barbecue sauce or chili sauce
  • sliced green onions for topping

Instructions

  • Preheat oven to 375 degrees F. Spray two standard muffin tins with cooking spray and set aside.
  • In a small saucepan, combine grape jelly and barbecue sauce. Cook over medium-low heat for 10-15 minutes, whisking occasionally until no lumps remain and sauce is smooth.
  • While sauce is cooking, remove crescent rolls from packaging and form into 4 rectangle shapes. Press the seams together with your fingertips to seal. Take a knife and cut each large rectangle into 4 smaller ones. After you have cut all of them, you should have 16 smaller rectangles.
  • Press each small rectangle into the prepared cups of your muffin tins. Press firmly into the bottom and up the sides, stretching the dough a bit as you go. Place a frozen meatball in each cup.
  • Top each meatball with 1 Tablespoon of the sauce. Bake in the oven for 12-15 minutes, until meatballs are cooked through and sauce is bubbly. Top with sliced green onions and enjoy!

Notes

*To remove these from the muffin pan, I used a sharp knife to separate the crescent roll cup from the side of the pan and then a fork to help lift them out.

Nutrition

Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 214mg | Potassium: 69mg | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 1.1mg | Calcium: 7mg | Iron: 0.4mg