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Phyllo Meatball Cups

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Ingredients

2 (15 ounce) packages frozen phyllo cups
30 frozen precooked meatballs
2/3 cup enchilada sauce
1 cup grated Cojack cheese
1/2 cup grated Parmesan cheese

Phyllo Meatball Cups

  • Serves 16
  • Easy

About This Recipe

This adorable little appetizer recipe for Phyllo Meatball Cups is as simple as can be, but so delicious. It uses just five ingredients and tastes like so much more than the sum of its parts.

I came up with this recipe after realizing that the frozen meatballs I love using were exactly the same size as those little frozen phyllo shells. So all I needed to do was to find some way to make the meatballs stay in the cups: cheese!

A bit of enchilada sauce adds a bit of spice to these little cups. You can make the recipe as mild or as spicy as you’d like depending on the sauce you choose. Since I am a spice weenie, I use mild sauce.

This recipe can’t be made ahead of time, but since it’s just basically an easy assembly, it isn’t too taxing. Just set everything up and get and assembly line going. Get your kids to help! Working in the kitchen is good for them.

These little Phyllo Meatball Cups would be perfect paired with my Guacamole, Bacon Stuffed Cherry Tomatoes, and Bacon Truffles. All you need is a ton of chips and some beer and you are set for any sports event.

Tips for best results:

  • You can use any type of frozen meatball you’d like. I myself prefer No Name Wild Rice Meatballs because they have that wonderful added texture of tender and nutty wild rice.
  • Don’t go overboard on the enchilada sauce and cheese. You just need a bit. Too much and the phyllo shells will get a bit soggy.

Why this recipe works:

  • The combination of crisp and crunchy phyllo shells, tender and savory meatballs, smooth and salty cheese, and spicy and smooth enchilada sauce is perfect.
  • You can top these little cups with some sour cream or guacamole if you’d like, but they are perfect on their own.

Steps

1
Done

Preheat the oven to 400°F. Place the phyllo cups on a large cookie sheet and set aside.

2
Done

Bake the meatballs as the package directs.

3
Done

Meanwhile, put the enchilada sauce into a large bowl. When the meatballs are done, add to the sauce and stir gently to coat.

4
Done

Using tongs, put the coated meatballs into the phyllo cups. Top each with a generous teaspoon of the Cojack cheese and a bit of the Parmesan.

5
Done

Bake for 5 to 6 minutes or until the appetizers are hot and the cheese has melted. Serve immediately.

lindaBest

Linda is a bestselling cookbook author and home economist who has written 50 books (49 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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