Meatball Mini Burgers

Bite-sized barbecue burgers start with fully cooked frozen meatballs and large refrigerated buttermilk flaky biscuits. MORE+ LESS-

By Pillsbury Kitchens

October 4, 2016

Tiny Buns

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk or Original biscuits

egg

tablespoon water

tablespoons sesame seed

teaspoons vegetable oil

1/2

cup chopped onion (1 medium)

3/4

cup chili sauce

1/4

cup water

1/4

cup yellow mustard

teaspoons chili powder

frozen plain meatballs (from 28-oz package; about 3 cups), thawed

slices (3/4 oz each) American cheese, cut into quarters

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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

Bake 14 to 17 minutes or until golden brown. Cool slightly; separate biscuit quarters.
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

Add meatballs to chili sauce mixture. Cover; cook over medium heat 8 to 10 minutes, stirring occasionally, until meatballs are hot.
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.

Experiment with different, cheeses such as Cheddar, Gouda or Monterey Jack with jalapeño peppers, to create a new taste sensation.
To save time, purchase dinner rolls or dollar buns instead of making your own.