Meatball Mini Burgers

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

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Prep Time 45 min
Total Time 45 min
Servings 32

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

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Directions

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.