Cheesy Meatball Parmesan Pot Pies

15 minutes Prep Time
35 minutes Cook Time
3 Servings

These Cheesy Meatball Parmesan Pot Pies are a fun twist on classic meatball Parmesan, featuring tender Italian-style chicken meatballs simmered in rich Red Gold tomato sauce, topped with melty mozzarella and golden garlic cheddar biscuits. Baked in individual ramekins, these cozy, cheesy pot pies make an easy weeknight dinner the whole family will love. @thefeedfeed @recipeswithjenna

Ingredients

Meatball Filling

  • Cooking spray, for greasing ramekins

  • 1 can Red Gold Canned Tomato Sauce 15 oz (1¾ cups)

  • ½ can Red Gold Canned Petite Diced Tomatoes 14.5 oz, undrained (⅞ cup)

  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 18 Realgood Foods Italian Style Chicken Meatballs, fully cooked and thawed (12 ounces/339 grams total)
  • ¾ cup shredded mozzarella cheese
  • Cheddar Garlic Biscut Topping
  • 5.68 ounces Cheddar Bay Biscuit Mix (½ package, 1¼ cups dry mix, excluding seasoning packet)
  • ¼ cup shredded sharp cheddar cheese
  • 6 tablespoons cold water
  • ½ garlic herb seasoning packet, included with biscuit mix
  • Garlic Butter
  • 2 tablespoons unsalted butter, melted
  • Remaining ½ garlic herb seasoning packet, reserved from biscuit mix
  • Garnish
  • 1 teaspoon chopped fresh parsley (optional)

Instructions

Step one

Preheat oven to 425°F. Lightly grease three 10-ounce oven-safe ramekins with cooking spray and arrange on a baking sheet.

Step two

Combine Red Gold Tomato Sauce, Red Gold Petite Diced Tomatoes, minced garlic, Italian seasoning, onion powder, and crushed red pepper flakes (if using) in a large pan or skillet over medium heat. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.

Step three

Season sauce with salt and black pepper to taste. Add thawed, fully cooked meatballs and simmer for another 7 minutes, stirring occasionally, until heated through.

Step four

Divide the meatballs evenly among the prepared ramekins, placing 6 meatballs in each. Spoon approximately ¼ cup of the cooked tomato sauce mixture into each ramekin, reserving the remaining sauce for serving. Top each ramekin with ¼ cup shredded mozzarella cheese.

Step five

In a mixing bowl, combine dry biscuit mix, shredded sharp cheddar cheese, cold water, and ½ packet of the garlic herb seasoning. Stir just until combined. 

Step six

Divide the prepared biscuit dough evenly among the three ramekins, using approximately ⅓ cup per ramekin. Spread gently over the filling, leaving small gaps for steam to escape.

Step seven

Bake for 23 minutes, or until the biscuit topping is golden brown and cooked through and the filling is bubbling. Ensure the meatballs reach an internal temperature of 165°F.

Step eight

In a small bowl, combine 2 tablespoons melted butter with the remaining ½ packet of garlic herb seasoning. Brush the garlic butter over the hot biscuit toppings immediately after baking, using as much as needed.

Step nine

Garnish with chopped fresh parsley, if desired, and serve warm.

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