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Meatball Mini Burgers

  • 32servings
  • 45minutes
  • 150calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsSelenium, Zinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (16 1/3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk or original biscuits (8 biscuits)

  2. 1 egg

  3. 1 tablespoon water

  4. 2 tablespoons sesame seed

  5. 2 teaspoons vegetable oil

  6. 1/2 cup chopped onion (1 medium)

  7. 3/4 cup chili sauce

  8. 1/4 cup water

  9. 1/4 cup yellow mustard

  10. 2 teaspoons chili powder

  11. 32 frozen plain meatballs (from 28-oz package; about 3 cups), thawed

  12. 8 slices (3/4 oz each) American cheese, cut into quarters

Instructions Jump to Ingredients ↑

  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.

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