Ingredients
Scale
- 8 slices sandwich bread
- 16 small or 8 large frozen meatballs, halved
- 1 to 1½ cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil or melted butter
- ¼ cup grated Parmesan cheese (optional)
- 1 teaspoon dried Italian herbs
- Chopped fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Warm the marinara sauce and cook or thaw the meatballs.
- Trim crusts from the bread, brush each slice with butter or oil, and press into muffin cups to form bowls.
- Spoon marinara into each bread cup, add a meatball, top with more marinara, mozzarella, herbs, and Parmesan.
- Bake for 15–18 minutes until golden and bubbly.
- Remove carefully, garnish with parsley if desired, and serve warm.
Notes
- Use slightly stale bread for easier shaping.
- Let cups cool slightly before removing from the tin for best structure.
- Mini meatballs fit better in standard muffin tins.
- Great for meal prep — freeze and reheat as needed.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Kosher
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
Keywords: meatball marinara cups, meatball appetizer, muffin tin meatballs, easy party food, bread cup recipe