Meatball Bubble Biscuits

This is the second of two Pin Tests that I made one evening for supper. I thought it would be great to be able to do a two-for-one meal. The theory was a good one, but not everything turned out exactly as I had hoped. The first post (voted first by my readers) was for Baked Parmesan Tomatoes. You can read about the results by clicking the link.

THIS post is for a recipe with one of the most fun food names I’ve heard in a long time – Meatball Bubble Biscuits. Say that five times fast. Meatball Bubble Biscuits… Meatball Bubble Biscuits… Meatbub Bubba Biscuits… (I bet you’ve got a grin on!)

I love to laugh. Ages ago, when my girls were little, I did home childcare. Kids come up with some of the funniest things without trying. I have 15 years worth of funny daycare stories about nearly a hundred children I loved as my own. One of my little 5-year old guys was sitting at the kitchen counter after morning kindergarten.  The other kids were down for naps already and were talking while he was having lunch. He told me something that I can’t remember, but my response was, “are you serious?” He replied, with a perfectly straight face, “yes, I’m very serious”. I said, “Oh, well I’m serious, too”, with an equally straight face. With a perfect poker face he said, “we are very serious”. This “serious” banter went on back and forth for several minutes before we looked into each others eyes and started laughing and laughing.

So other than the recipe having a funny name, what does that have to do with the story? Not a blessed thing. But I think the kids would have liked a food called Meatball Bubble Biscuits. So glad that I saw this pin from Kathie, of the blog Kathie Cooks.

Let the Pin Test begin! There aren’t a lot of ingredients, and all are easy to find. The only flaky-style biscuits I could find were the Grands variety, so that’s what I went with.

Meatball Biscuit Ingredients

I cut the meatballs and string cheese, and split the biscuits in half.

Ready to assemble

Each biscuit got one half meatball and a piece of mozzarella,

Layer ingredients

then was wrapped up in the biscuit dough. I pinched to seal the dough, then rolled each one to make a bit more round.

Wrap them up

Put them all in a round cake pan. No need to grease the pan.

In the pan

Sprinkle the lot with the seasonings and Parmesan. I went light with the Parmesan after what happened to the Parmesan Baked Tomatoes, and decided to sprinkle more as they came out of the oven.

Seasoned and in the oven

Kathie says to bake for 18-20 minutes, so I went with the lowest time.


And this is what you get. You can see the extra Parmesan that got sprinkled as soon as these beauties came out of the oven.

Baked golden

I served them with spaghetti and meatballs, extra spaghetti sauce for dipping, and the Baked Parmesan Tomatoes. Yes, everything is sprinkled with Parmesan – I mean, it’s cheese! Doesn’t cheese make almost everything better?

Dinner Served

Overall Rating: 5 Pins

5 Pins Overall - LARGE

Accuracy: The recipe was simple and the results were just like Kathie’s picture. The garlic and Italian seasoning gave a nice flavor to what would have been plain dough. I might try brushing the tops with some melted butter next time – just to see what happens. The meatballs were thoroughly cooked and the mozzarella was melted. 5 pins

Rated 5 Pins - SMALL

Difficulty: This was easy – perfect to let the kids help assemble. 5 pins

Rated 5 Pins - SMALL

Time: It took about 5-10 minutes to assemble these, and roughly 20 baking time (or less). At just over half an hour, 5 pins.

Rated 5 Pins - SMALL

Cost: The meatballs were on sale for $3.95, which was the most expensive ingredient. I had the seasonings on hand, but those can be gotten very inexpensively. 5 pins.

Rated 5 Pins - SMALL

Practicality: This recipe would be nice as an appetizer or as part of the main meal. It’s kid friendly, but also delicious to adults. My husband thought they were the best part of the meal. 5 pins

Rated 5 Pins - SMALL


PF Chang’s Mongolian Beef Copy Cat Recipe

I love Chinese food! From the time I was a very little girl, my parents would make my brother and me use chopsticks to eat at the Chinese restaurants. They said the food didn’t taste as good if you used a fork. To this day, I believe it. When I saw this pin from Six Sister’s Stuff, I knew I had to add it to the Pin Test list.

Six Sister’s Stuff is a great blog. Just read their “about us” page and you can feel their family love. Now, my mother was one of 5 sisters and they had some fantastic stories to tell. I used to love listening to them. They loved to joke and laugh. I can only imagine what that would be like since I only have the one brother. Don’t get me wrong – I love my brother… well, like a brother. (Oh, so cliché) He likes Chinese food, too. Actually, he likes any kind of food but let’s not go there. Which brings us back to the Pin Testing.

The Pintesting:

After reviewing the recipe a few times, I started the rice before starting anything else. It looked like it wouldn’t take very long, as most Chinese food cooks quickly. It was a wise decision. Then I got the rest of the ingredients together.

's Mongolian Beef Copycat Recipe

Heat the oil in a medium pan and saute the garlic and ginger for a minute or so.

's Mongolian Beef Copycat Recipe

Add the soy sauce, water, and brown sugar.

's Mongolian Beef Copycat Recipe

Whisk it together and bring it to a boil for a couple of minutes to thicken.

's Mongolian Beef Copycat Recipe

While that’s starting to boil, thinly slice the flank steak on an angle, as the instructions say.

's Mongolian Beef Copycat Recipe

Then dip the steak slices in cornstarch. That’s a new one for me. I’ve always dredged in flour. I love learning something new!

's Mongolian Beef Copycat Recipe

By now the sauce will have boiled for a bit, so remove it from the heat.

's Mongolian Beef Copycat Recipe

Once all the meat is dusted with cornstarch, let it set for about 10 minutes while the oil in the Wok gets hot.

's Mongolian Beef Copycat Recipe

Cook the meat in batches since it will not all fit into the wok at once.

's Mongolian Beef Copycat Recipe

Cook it just until it browned, then remove it with a slotted spoon and drain it on paper towels. Once it’s all done, add the meat into the saucepan with the green onions and heat through.

's Mongolian Beef Copycat Recipe

I served it over the hot rice and with stir fried veggies.

's Mongolian Beef Copycat Recipe

The Pintesting Results:

Overall Rating: 4.15 Pins

Pintesting Seal 4 Pins


Accuracy: The recipe execution was as the directions instructed, but most of the Mongolian Beef I’ve had at PF Chang’s and other Chinese restaurants had substantially more onions, both green and/or yellow. It tasted good, but it needed more onions to balance the sweetness of the sauce. 4 Pins

Rated 4 Pins - SMALL

Difficulty: This recipe requires some knife skills in order to thinly slice the flank steak. Also, flash frying the meat in oil raises the level of danger to novice cooks. 3 Pins

Rated 3 Pins - SMALL

Time: It took a little longer than I expected to get all of the steak slices dusted with the cornstarch, but start to finish it took about the same or less time than to send someone out to get Chinese take out – roughly 40 minutes. 5 Pins

Rated 5 Pins - SMALL

Cost: The flank steak is about $10-$15 unless you can find it on sale. I debated including the cost of a wok since it’s not common to most kitchens (I have 2, but I don’t have a common kitchen). Since the recipe said you can use a skillet, I let that go. 4 Pins

Rated 4 Pins - SMALL

Practicality: This is a good homemade alternative to Chinese take-out, and you don’t have to leave a tip. Although, the next time I make this, I’ll add the extra onions. 5 pins

Rated 5 Pins - SMALL