Meatball Mini Burgers

(18)
  4 reviews
  • 45 min prep time
  • 45 min total time
  • 12 ingredients
  • 32 servings

Ingredients

Tiny Buns

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk or original biscuits (8 biscuits)
1
egg
1
tablespoon water
2
tablespoons sesame seed

Meatballs

2
teaspoons vegetable oil
1/2
cup chopped onion (1 medium)
3/4
cup chili sauce
1/4
cup water
1/4
cup yellow mustard
2
teaspoons chili powder
32
frozen plain meatballs (from 28-oz package; about 3 cups), thawed
8
slices (3/4 oz each) American cheese, cut into quarters

Directions

  1. 1 Heat oven to 350°F. On ungreased cookie sheet, place biscuits 1 to 2 inches apart. Cut each biscuit into quarters, but do not separate pieces. In small bowl, beat egg and 1 tablespoon water. Brush egg mixture over tops of biscuits; sprinkle with sesame seed.
  2. 2 Bake 14 to 17 minutes or until golden brown. Cool slightly; separate biscuit quarters.
  3. 3 Meanwhile, in 2-quart saucepan, heat oil over medium-high heat. Add onion; cook, stirring frequently, until onion is tender. Stir in chili sauce, 1/4 cup water, the mustard and chili powder. Cook 3 to 5 minutes, stirring frequently, until slightly thickened.
  4. 4 Add meatballs to chili sauce mixture. Cover; cook over medium heat 8 to 10 minutes, stirring occasionally, until meatballs are hot.
  5. 5 Split each biscuit quarter to make tiny bun. Fill each bun with 1 cheese piece, 1 meatball and some of the sauce. Secure with toothpick.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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