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Recipe Pumpkin Shaped Meatball Biscuits

Pumpkin Shaped Meatball Biscuits

  • Difficulty Level: 2
  • Serves Serves: 8
  • Preparation

    30mins

  • Cooking

    20mins

Holiday Recipe Video Fusion Vegetable Beef Lunch Appetizer Less Than 60 mins

What You Will Need

Ingredients

  • 1 package (8 pieces) jumbo refrigerated biscuits
  • 1 cup shredded mozzarella cheese
  • 8 frozen cooked 1-inch meatballs
  • 100% cotton kitchen string
  • 8 fresh rosemary leaves

Sauce Mix

  • ½ cup Lee Kum Kee Hoisin Sauce
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1 tsp. Lee Kum Kee Minced Ginger
  • 2 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
  • 2 Tbsp. honey
  • ½ tsp. Lee Kum Kee Panda Brand Cooking Soy Sauce

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Hoisin Sauce, a versatile Asian condiment for marinades, stir-fries, and dipping sauces.

Hoisin Sauces

Hoisin Sauce
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Garlic

Other Specialty Sauces

Minced Garlic
Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar

How to make it

  1. https://www.youtube.com/embed/G1Hblh9IHds
  2. To make sauce, combine all sauce mix ingredients and mix well. Set aside.
  3. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Separate biscuits. Roll or pat each piece of dough to 4 ½” diameter.
  4. Place 2 Tbsp. of cheese in the center of one piece of dough. Top with 1/2 teaspoon sauce and one meatball. Bring dough up around the meatball and pinch to seal at top. Loosely tie 100% cotton kitchen string around the dough balls at 1 ½” intervals to resemble the sections of a pumpkin.
  5. Place on prepared baking sheet; bake for 20 to 25 minutes or until golden brown. Cool for 5 minutes. Carefully remove kitchen string and place rosemary leaves on top of each roll to resemble a stem. Serve warm with more sauce and enjoy! 

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