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Meatball Fluffins

  • Beginner
  • 12 fluffins or 36 minis
  • 9 hr 25 min
Baking Success Or Baking Mess


2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
2 tablespoons sugar
1 teaspoon salt
1 teaspoon Italian herb seasoning
1/2 teaspoon garlic powder
1-1/4 cups very warm water (120º to 130ºF)
1 tablespoon Mazola® Corn Oil
1 cup small dice (1/4-inch) mozzarella cheese OR shredded if making minis
2 cups frozen meatballs, thawed and quartered (more finely chopped if making minis)
For Dipping (optional):
Marinara Sauce


Combine 1-1/2 cups flour, undissolved yeast, sugar, salt, Italian herb seasoning and garlic powder in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Beat in cheese and meatballs. Cover bowl and let rest 10 minutes.

Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.

Bake in preheated 375°F oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm. If desired, serve with marinara sauce for dipping. Refrigerate any leftovers.

Freezer Instructions: Completely cool fluffins and place in an airtight container to freeze. Thaw in the refrigerator. Microwave for 15 to 20 seconds and serve immediately.

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