Tuesday, January 5, 2010

Meatball Mini Burgers

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
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

Make It:
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.

Source: http://www.bettycrocker.com/


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