Name: Meatball Sub Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 package (12 count) refrigerated biscuit dough; 1 lb ground beef; 1/2 cup Italian breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup chopped parsley; 1 egg; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 cups marinara sauce; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese (for topping); Fresh basil for garnish (optional)

These Meatball Sub Cupcakes transform the classic sandwich into a fun, portion-controlled appetizer or main dish that’s perfect for gatherings. Each savory “cupcake” features a golden biscuit cup filled with a juicy Italian meatball, tangy marinara sauce, and melty mozzarella cheese.

Why You’ll Love This Recipe

These Meatball Sub Cupcakes are a guaranteed crowd-pleaser that combines convenience with incredible flavor. The biscuit base creates a perfect handheld vessel that mimics the bread of a traditional meatball sub. They’re ideal for game day gatherings, potlucks, or family dinners when you want something a little different. Kids especially love the cupcake format, making them a clever way to serve a familiar favorite in an exciting new presentation. Plus, they’re customizable, portion-controlled, and can be prepared ahead of time for stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Refrigerated biscuit dough provides the quick and easy “bread” component, creating a flaky cup that holds all the delicious fillings. The dough bakes up golden and crisp on the outside while remaining soft on the inside.
Ground beef forms the foundation of the meatballs, providing rich flavor and hearty texture. You can substitute with ground turkey if you prefer.
Italian breadcrumbs help bind the meatballs while adding authentic Italian seasoning and texture. If you only have plain breadcrumbs, simply add some Italian seasoning to them.
Parmesan cheese adds a salty, nutty dimension to both the meatballs and as a finishing touch on top. The umami quality of Parmesan deepens the overall flavor profile of the dish.
Parsley brings freshness and color to the meatballs. This herb helps cut through the richness of the meat and cheese with its bright flavor.
Egg serves as a crucial binder that helps the meatballs hold their shape during cooking. It also adds moisture and richness to the meat mixture.
Garlic powder infuses the meatballs with aromatic flavor without the texture of fresh garlic. This ensures even flavor distribution throughout the meat mixture.
Salt and black pepper are essential seasonings that enhance all the other flavors. Don’t skip these basic but crucial ingredients.
Marinara sauce provides the classic tomato base that defines a meatball sub. Use your favorite jarred sauce for convenience or homemade for extra flavor points.
Mozzarella cheese creates that iconic stretchy, melty layer that makes meatball subs so irresistible. It browns beautifully in the oven for added visual appeal.
Fresh basil adds a pop of color and fresh herbal notes as an optional garnish. It’s the perfect finishing touch that elevates the presentation.

Directions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with cupcake liners.
In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, egg, garlic powder, salt, and pepper. Mix well and form into 12 golf ball-sized meatballs.
In a skillet over medium heat, brown meatballs for 5-7 minutes, turning to brown all sides (not fully cooked through).
Cut biscuit dough into halves. Press each half into muffin tin cups to form small dough cups.
Place one meatball in each biscuit cup. Spoon marinara sauce over meatballs and sprinkle mozzarella cheese on top.
Bake for 15-20 minutes until biscuit dough is golden and cheese is melted and bubbly.
Remove from oven and sprinkle with grated Parmesan cheese.
Let cool a few minutes before serving. Garnish with fresh basil if desired.

Servings and Timing

This recipe yields 12 meatball sub cupcakes, making it perfect for serving as an appetizer for 6-12 people or as a main dish for 4-6 people. The total preparation time is approximately 35 minutes, with 15 minutes of prep time and 20 minutes of cooking time. Each cupcake contains approximately 350 calories, providing a satisfying portion that’s more controlled than a traditional meatball sub sandwich.

Variations

Italian Sausage Cupcakes: Substitute ground Italian sausage for the beef for an extra flavor boost.
Vegetarian Option: Use plant-based meatballs instead of beef for a meat-free alternative that still delivers on taste.
Pizza Cupcakes: Add pepperoni slices on top of the cheese before baking for a pizza-inspired variation.
Chicken Parmesan Cups: Replace beef meatballs with small pieces of breaded chicken for a chicken parmesan twist.
Spicy Version: Mix red pepper flakes into the marinara sauce or add diced jalapeños to the meatball mixture for heat lovers.
BBQ Meatball Cups: Substitute BBQ sauce for marinara and top with cheddar cheese instead of mozzarella.
Mediterranean Style: Add olives, feta cheese, and a touch of oregano for a Mediterranean-inspired variation.

Storage/Reheating

Refrigeration: Store cooled meatball sub cupcakes in an airtight container in the refrigerator for up to 3 days. Make sure they’ve completely cooled before storage to prevent the biscuit base from becoming soggy.
Freezing: These cupcakes freeze beautifully for up to 2 months. Place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. This prevents them from sticking together.
Reheating from Refrigerated: For best results, reheat in a 350°F oven for 10-12 minutes until heated through. This maintains the crispy texture of the biscuit cup. Microwave reheating (1 minute at 50% power) works in a pinch but may result in a softer texture.
Reheating from Frozen: Reheat frozen cupcakes in a 350°F oven for 15-20 minutes until hot throughout. No need to thaw first.
Make Ahead Option: Prepare the meatballs up to a day ahead and store in the refrigerator. You can also pre-brown the meatballs and assemble everything right before baking for a quick meal solution.

FAQs

Can I use homemade biscuit dough instead of refrigerated?

Yes, homemade biscuit dough works wonderfully in this recipe. Just make sure it’s not too soft or sticky, as it needs to hold its shape when pressed into the muffin cups. You might need to chill homemade dough briefly before working with it.

Why do I need to pre-brown the meatballs?

Pre-browning creates a flavorful crust on the meatballs through the Maillard reaction (browning of proteins). This step develops deeper flavor and helps render some fat before the meatballs go into the biscuit cups, preventing excess grease.

Can I make these with turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken makes a lighter version of these cupcakes. Just note that poultry is leaner, so your meatballs might be slightly less juicy. Consider adding a tablespoon of olive oil to the mixture to compensate.

How do I prevent the biscuit cups from getting soggy?

Make sure to pre-brown the meatballs to render some of the fat. Another tip is to not overdo the marinara sauce—a tablespoon per cup is usually sufficient. You can also brush the inside of the biscuit cups with a thin layer of olive oil before adding fillings.

Can I make mini versions of these for a party appetizer?

Yes! Use mini muffin tins and make smaller meatballs (about 1-inch diameter). Cut the biscuit dough into quarters instead of halves. Reduce the baking time to about 12-15 minutes, watching carefully for golden biscuits and bubbly cheese.

Is there a gluten-free option for this recipe?

Substitute the regular biscuit dough with gluten-free biscuit dough (available in many supermarkets) and use gluten-free breadcrumbs in the meatball mixture. Double-check that your marinara sauce is gluten-free as well.

What sides pair well with Meatball Sub Cupcakes?

These cupcakes pair beautifully with a simple green salad, roasted vegetables, or garlic bread. For a more substantial meal, serve them with pasta tossed in marinara sauce or a light soup like minestrone.

Can I add vegetables to the meatball mixture?

Yes! Finely diced bell peppers, onions, or grated zucchini work well in the meatball mixture. Just be sure to sauté them briefly first to remove excess moisture, then cool before adding to the meat mixture.

How can I tell when the meatball cupcakes are done?

The biscuit dough should be golden brown around the edges, the cheese should be completely melted and starting to brown, and the internal temperature of the meatballs should reach 160°F when tested with a meat thermometer.

Can I prepare these in advance for a party?

You can prepare the meatballs up to a day ahead and refrigerate them. For best results, assemble the cupcakes just before baking. Alternatively, you can fully prepare and bake them, then reheat at 350°F for 10 minutes before serving.

Conclusion

Meatball Sub Cupcakes offer a delightful twist on the classic sandwich that’s sure to impress family and friends. Their individual portioning makes them perfect for gatherings, while their familiar flavors ensure universal appeal. The combination of seasoned meatballs, tangy marinara, and melty cheese all nestled in a flaky biscuit cup creates a balanced bite that captures everything we love about a traditional meatball sub—just in a more convenient, portion-controlled format. Whether you’re serving them as game day snacks, party appetizers, or a fun family dinner, these savory cupcakes are versatile enough to fit any occasion. With the easy variations and storage options provided, you can adapt this recipe to suit your preferences and schedule, making it a reliable addition to your cooking repertoire.

Meatball Sub Cupcakes