Mini Meatball Cupcakes are a creative twist on classic Italian flavors, baked into bite-sized fun that’s perfect for family dinners, snacks, or parties. This easy muffin tin meal delivers bold flavor with minimal effort.
With just a handful of ingredients, these savory cupcakes come together fast and make weeknight meals more exciting—especially for kids who’ll love the playful shape and cheesy, saucy center.
Star Players in These Mini Meatball Cupcakes
- Frozen meatballs – Juicy and flavorful, they’re the savory centerpiece of each cupcake, making this a protein-packed bite.
- Crescent dough sheet – Buttery, flaky dough hugs the filling, baking into a golden crust with just the right amount of chew.
- Pizza sauce – Tangy, rich tomato sauce adds Italian depth and keeps the cupcakes moist and satisfying.
- Shredded mozzarella cheese – Melts to gooey perfection, blanketing the meatball with cheesy goodness and sealing in flavor.
How to Make These Mini Meatball Cupcakes
Start by lightly pre-cooking the meatballs—only halfway—to get them ready for their second bake in the muffin tin.
Cut the crescent dough sheet into 24 squares and press each one into a greased mini muffin cup, creating little dough cups.
Spoon a bit of pizza sauce into the bottom of each dough cup, nestle a meatball into the center, and top with more sauce.
Sprinkle generously with shredded mozzarella, then bake at 375°F for about 10–14 minutes, or until the dough is golden and fully baked.
Let them cool just slightly before removing. They’re great dipped in extra sauce or enjoyed as is.
Tips & Twists for the Tastiest Cupcakes
Mini Meatball Cupcakes are endlessly adaptable—great for picky eaters and culinary creatives alike. If you’re out of crescent dough, try pizza dough or even biscuit dough for a slightly different texture. Add extra flavor by sprinkling the tops with Italian seasoning, garlic powder, or grated parmesan before baking.
For a spicy kick, opt for spicy marinara or add a pinch of crushed red pepper. Want to sneak in veggies? Press a little sautéed spinach or chopped bell peppers under the meatball. The base recipe is simple but flexible enough to suit a variety of tastes and pantry supplies.
Storing Leftovers Like a Pro
These reheat beautifully, especially in an air fryer. Store any leftovers in an airtight container in the refrigerator for up to four days. For freezing, let the cupcakes cool completely, then store in a freezer-safe bag. Reheat in a 350°F oven or air fryer until warmed through and crispy around the edges. They make great next-day lunches or after-school snacks.
Mini Meatball Cupcakes
Ingredients
- 1 cup shredded mozzarella cheese
- 24 small frozen meatballs approx. 1 oz each
- 1 8 oz tube crescent dough sheet (such as Pillsbury)
- 1 cup pizza sauce
- Cooking spray for greasing
Instructions
- Prepare the frozen meatballs according to the package, reducing the cook time by half to account for further baking.
- Set the oven to preheat at 375°F.
- Lay out the crescent dough sheet on a large cutting board and divide it into 24 equal squares using a pizza cutter.
- Lightly grease a 24-cup mini muffin tin with cooking spray and press one square of dough into each muffin cup.
- Spoon approximately one teaspoon of pizza sauce into each dough-lined cup.
- Place one partially cooked meatball in each cup, pressing gently so the sauce spreads around the sides.
- Add another teaspoon of pizza sauce over each meatball.
- Top with shredded mozzarella cheese, evenly covering each portion. Parmesan cheese may also be added at this stage for enhanced flavor.
- Bake in the preheated oven for 10 to 14 minutes, or until the dough is golden and fully cooked through.
- Allow the cupcakes to rest for a few minutes before removing from the tin. Serve with additional pizza sauce for dipping, if desired.
Notes
If crescent dough sheets are unavailable, pizza dough or crescent rolls are suitable substitutes.
Rao’s pizza sauce was favored for its quality, though any standard pizza or marinara sauce will suffice.
Italian seasoning or garlic powder may be sprinkled atop for an added flavor boost.
Leftovers reheat exceptionally well in an air fryer for a crispy finish.
