If you have a hankering for a cheeseburger but don't feel like firing up your grill, these mini burger meatballs from Kraft give you all the flavor in a single bite plus you can bake them in your dutch oven. Something that kids will love, I was thinking it would also be fun to serve them in a slider sized bun. Be sure to make them with lean ground beef, I grabbed the 80/20 blend and ended up draining them on a paper towel before serving. They were brown and crispy in 20 minutes in my 10 inch dutch oven with 10 coals in a ring around the bottom and 20 on top. Also, if you like extra sauce like I do, just mix equal parts of salad dressing with the barbecue sauce. The recipe makes 24 smaller meatballs, since they shrink while they cook I made them on the larger side, exactly 16 fit in my 10 inch oven. If you're tired of the same old run of the mill cheeseburger, give these funky meatballs a try.
Cheeseburger Meatball Subs
1 lb. extra-lean ground beef
1 cup shredded Cheddar Cheese
8 Saltine crackers, crushed (about 1/3 cup)
2 green onions, finely chopped
1 egg
2 Tblsp milk
8 hot dog buns
Romaine lettuce
Sauce
1/4 cup Miracle Whip salad dressing
1/4 cup barbecue sauce
Lightly oil or spray dutch oven.
Mix first 6 ingredients until well blended; shape into 16-24 meatballs depending on how large you like them.
Place in single layer in prepared dutch oven.
Bake at 400 degrees for 20-25 minutes or until browned and cooked through.
Meanwhile mix barbecue sauce and dressing.
Fill buns with lettuce and meatballs; serve with sauce.
Makes 4-5 servings.
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Place meatballs in single layer in well oiled oven  |
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