Meatball-Stuffed Garlic Rolls

I recently joined Pinterest.  Wow!  That site, when it is up and firing on all cylinders, is fabulous!  Honestly, I just joined to see if I could get some more traffic to my blog, but I will get way more out of Pinterest than others will get out of my blog.  Well, while on Pinterest, I found this recipe for Meatball Bubble Biscuits on the blog Kathie Cooks.  Kathie’s picture looked so good, the hubs requested that I make it for dinner.

We have done a lot this weekend – yardwork, electrical/lighting work, errands, visiting family – that by the time we got home at 2pm today, I really did not feel like going back out to the store for the ingredients I did not have for the Meatball Bubble Biscuits.  But, no matter how tired he is, if I want something the hubs will go out for me.  So off I went.  And man was I rewarded when I got home!  He emptied and reloaded the dishwasher and scrubbed the stovetop for me.  Last night while I was in the kitchen and the hubs and B were in the family room, I glared at that dirty stovetop.  I am so tired of cleaning it all the time only to get dirty again the next time I cook.  So I grumbled at it, “I wish, just once, someone else would clean you.”  Although he did not let on last night, the hubs had heard me and set to scrubbing that thing as soon as I headed out to the store.  I love that man!

As usual, I did not follow the recipe to a “T”, but made my own adjustments.  Kathie’s recipe calls for pre-packaged, frozen meatballs and sliced cheese sticks.  I made my own meatballs using The Perfect Italian Meatballs recipe from Chow Ciao with Fabio.  This was the 2nd time I made Fabio’s meatballs and I will never make meatballs any other way, again.  Although, I also tweeked his recipe.

The Perfect Italian Meatballs recipe calls for raw shallots.  I only like raw onions added to 2 things: red onion on a salad and red onion on a good Italian hoagie.  I don’t even want onions on my pizza unless they have been caramelized first!  Other than that, I generally saute all members of the onion family before adding them to food.  So, I sauteed the shallots and garlic before adding them to the meatball recipe.

After wrapping my meatballs in the dough (no cheese sticks in my rolls b/c I have ricotta and parmesan inside my meatballs) and placing them in my 8″x8″ square pan, I brushed the tops with melted butter (something Kathie does not do in her recipe) before sprinkling on Italian seasoning and garlic powder.

The kitchen smelled good and these babies were scarffed up quickly.  All 3 of us loved them.  I made a big batch of meatballs and froze the rest, so I am sure I will be making these again.  I think they’d be great for a crowd!

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