Meatball Mini Burgers

By awright0511

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

Details

Servings 32

Preparation

Step 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. 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.