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Phyllo Meatballs

Total Time: 35 MIN Makes: 24 meatballs
Prep Time: 20 MIN Cook Time: 15 MIN
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Description

Little kids, big kids, and grownups alike will fall for these phyllo-wrapped meatballs. For maximum deliciousness and dunkability, serve with pizza sauce, barbecue sauce or ranch dressing.


Ingredients
  • 12 sheets Athens® Phyllo Dough (9” x 14”), thawed
  • 24 precooked meatballs, approximately 1 1/2” diameter
  • 24 slices fresh mozzarella, 1 1/2” diameter, thick-sliced
  • Cooking spray
  • 24 bamboo cocktail forks
  • 4 ounces pizza sauce or favorite dip

Directions

Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.

Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place 1 sheet of phyllo on a cutting board and lightly coat with cooking spray. Repeat with 3 more sheets of phyllo. Do not spray the top sheet. Make 3 more stacks in the same manner. Cut each stack of phyllo in half lengthwise to create two 4 ½” x 14” pieces. Cut each stack into 3” – 4 ½” squares. You should now have 24 squares.

Place a meatball in the center of each square and top each with a slice of mozzarella. Insert a bamboo cocktail fork into each, pushing about halfway through each meatball. Moisten the perimeter of each square with a little water. Fold opposite corners up to meet at the stick. Bring second 2 corners up while folding the dough in (like wrapping the end of a gift). Twist points together and pinch into cocktail fork.

Place upright (fork sticking up) on baking sheet. Lightly coat dough with cooking spray. Re-roll unused phyllo sheets and follow storing instructions on package. Bake appetizers for 15 minutes or until golden brown. Serve warm with pizza sauce or favorite dip.


Nutrition

Serving size: 1 piece (28g); Calories: 130; Calories from Fat: 35; Total Fat: 4; Saturated Fat: 1.5g; Trans Fat: 0g; Cholesterol: 10mg; Sodium: 140mg; Dietary Fiber: 1g; Total Carbohydrate: 6g; Sugars: 3g; Protein: 5g; Vitamin A: 2%; Vitamin C: 0%; Calcium: 6%; Iron: 2%


Tips

• Meatballs can be formed in advance and frozen in an airtight container. Do not defrost before baking.
• Bamboo forks work better than skewers for this, as they provide more surface area to hold the Phyllo and are more supportive in holding the heavy meatballs.