Eat! Super Bowl Eats Day 5! Meatball Mini Burgers Baby Yeaaaah!

4 Feb

Super Bowl Sunday is like Thanksgiving without having the having to pretend to like unlikable relatives part.  You have total control over the invite list, and there is no such thing as too many potato chips.

This day wouldn’t be complete without the greatest invention since Tang, the slider.  Over the past 5 years Americans have been obsessed with making mini-me’s of great comfort food classics.  The meatball has taken the spotlight lately on the slider frontier, so for day 5 of Super Bowl Eats, I give you….. The meatball slider yeaaaaaaauhh..

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
  • 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


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.
Bake 14 to 17 minutes or until golden brown. Cool slightly; separate biscuit quarters.
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.
Add meatballs to chili sauce mixture. Cover; cook over medium heat 8 to 10 minutes, stirring occasionally, until meatballs are hot.
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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