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- Meat and poultry
A tasty little meatball burger, wrapped in bacon and draped with cheese. These moreish little mini burgers are easy to make.
3 people made this
IngredientsMakes: 8 individual meatball bugers
- 500g lean minced beef
- 1 sachet Heinz® Squeeze and Stir, Tomato & basil flavour
- 1 slice stale bread, made into breadcrumbs
- 8 small buns
- 8 narrow slices of bacon
- 2 cheese slices, quartered
- 1 large dill pickle, sliced
- a little mayonnaise
- a little ketchup
- some lettuce leaves
MethodPrep:15min ›Cook:15min ›Ready in:30min
- In a bowl mix together, minced meat, soup sachet and breadcrumbs. Mixing by hand will incorporate all ingredients well.
- Divide mixture into 8 and roll into balls.
- Fry meatballs in a little olive oil or bake in the oven. Cook over low heat to ensure they are cooked through.
- Grill the bacon strips til just done
- Assemble the burgers. Cut each bun in half, put a little mayonnaise and ketchup on each, top with a couple of pickle slices, wrap each meatball with a bacon slice and place on the bun, top with a cheese slice and the other bun half.
- Serve with salad.
Make it healthier
Bake the meatballs, grill the bacon, use low fat cheese, use extra low-fat mayonnaise.
See it on my blog
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Homemade burgers and meatballs
Over the holidays we had our young American nephew staying with us. He was a little hesitant of trying British food when we were out and about, especially gastropub items like potted shrimp and steak and kidney pie. So, everywhere we went, he ordered a ‘safe’ cheeseburger and fries, which were described on the menu, confusingly to him, as cheeseburger and chips. He was very happy, but looking at the variety of efforts served during his stay reminded me how difficult it can be to get a really good burger when dining out in the UK. The quality varied greatly, with some burgers juicy in a soft, toasted bun, while other burgers were as dry as a piece of cardboard and stacked with gherkins and onions, despite being ordered plain. The best burger by far was a burger that we had at home, made by my mum to her own special recipe. Sometimes, home-cooked food really can be as good as, if not better than, the food you can find in a restaurant. Great tasting homemade burgers and their miniature counterparts, called ‘sliders’ or even ‘meatballs’, also happen to be extremely simple to make.
The best burgers, in my view, should be made with high quality beef, or even better, a mixture of high-welfare minced pork and beef. It also has to be cooked through, yet still juicy, and well-seasoned. The recipe I follow at home is the same as my mum’s. To the minced beef and pork you add a finely-chopped and lightly-cooked onion, a clove of grated garlic, a good teaspoon of mustard, an egg, salt and pepper, some fresh herbs and two slices of bread soaked in plenty of water and torn into small pieces. The whole mixture is then given a really good mix (using your hands is best) before rolling chunks of the mixture into balls that are, ideally, slightly larger than a golf ball. A great tip to share is to dip your hands into cold water before rolling each meatball or burger – this prevents the meat from sticking to your hands too much! You can flatten your burger a little if you are making burgers to go inside a bun, or leave them in a rounded shape and pan-fry them until they are cooked. If you’ve made larger burgers or meatballs, you can finish them off in the oven to make sure they are cooked all the way through. The best burger buns I find are a slightly sweet, almost brioche-type bun that can be very lightly toasted before filling. You can try Jamie’s recipe for burgers and sliders, using red onions, Jacob’s crackers and Parmesan cheese. Or, for a spicier and more rustic patty, try this Elvis burger with chopped salad & pickled gherkin.
Homemade burgers or meatballs are great for kids as they can be eaten with a big pile of mash potato and veg, or try homemade meatballs and pasta, or even stack mini meatballs and burgers up with interesting accompaniments within each bun. You can serve plain burgers, or topped with cheese using a mature Cheddar or something like Red Leicester for a different flavour. Cooked onions are often a better bet with kids than raw onions, or skip them altogether and just serve the burgers with a chopped salad on the side or very finely grated white cabbage and carrot. Slices of apple can also work with a burger, and you can even have a go at making your own homemade tomato ketchup if you want to be extra virtuous!
So don’t be afraid to experiment with your own high-quality, homemade burgers. Whether served simple on a plate for dinner or for a crowd at your own party burger station, complete with lots of interesting toppings and fillings, I’m sure you’ll find them to be a very tasty option.
Make-Ahead Easy Italian Meatball Sliders
When it comes to parties, whether you’re hosting five or 50 people, make-ahead and do ahead is essential! Check out how easy it is to prepare these Easy Italian Meatballs Sliders for your next party.
First, prepare the meat. This is a simple recipe requiring only one pound of lean ground beef. Note that this recipe can easily be doubled or tripled with excellent results. Perfect if you’re feeding a crowd.
Add all of the slider ingredients to a bowl and mix to combine… clean hands usually work best for this!
Depending on how much room you have or how make-ahead you want to be, you could just store the meat in the refrigerator at this point or roll into balls.
It is a good idea to use a muffin scoop. This ensures equal-sized meatballs. Flatten them slightly to form a 1 1/2 inch patty. If making now, bake in preheated oven for 15 minutes.
Add on about a tablespoon of marinara sauce and a slice of mozzarella. Next, return the sliders to the oven. Broil until cheese is melted and bubbly, about two minutes.
Sandwich in slider rolls and hold in place with a bamboo skewer or long toothpick. Serve warm or at room temperature.
Use your clean hands to scrunch the minced beef with half the pesto and a pinch of sea salt and black pepper. Split into 12 pieces and, with wet hands, roll into balls. Brown the balls all over in a non-stick frying pan on a high heat with 1 tablespoon of olive oil, shaking the pan regularly.
Once the balls are golden and gnarly, pour in the tomatoes, breaking them up with a wooden spoon, along with just a quarter of a tin’s worth of water. Bring to the boil, slice the mozzarella and lay over the balls, pop the lid on and leave to thicken for 5 minutes on a medium heat. Meanwhile, warm your buns in a large dry non-stick frying pan or in the oven on a low heat.
Split each bun and spread 1 heaped teaspoon of pesto inside. Divvy up the balls and mozzarella with a little sauce, serving the rest on the side for dunking.
CALORIES 495kcal FAT 24g SAT FAT 8.5g PROTEIN 35.5g CARBS 35.5g SUGAR 5.8g SALT 2g FIBRE 2.4g
5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus
Our Favorite Meatball Recipes Is it just me or do you agree that Meatballs are a Fabulously FUN Food? I think if I were going to have a Food Truck (and you know we’ve all secretly wanted to own a food truck), I’d make it all about the meatballs Mobile Meatballs (ooo or maybe Meatball Madness). The possibilities are endless. Of course we’d have traditional Italian Meatballs…the kind I dream of…soft and bursting with garlic and herb flavors…bathed in a tomato sauce. Turkey Meatballs would be delicious served bowl style with mashed potatoes and mushroom gravy. I have a hunch that our Meatball Beef & Broccoli will be a Food Truck top seller!! We’ll serve Maryland Crab Cake Balls too! Everything we love about a Crab Cake rolled into bite-sized nuggets. We would certainly offer Swedish Meatballs in a warm gravy served over egg noodles with a hint of nutmeg smiling through. My Mobile Meatball Food Truck would offer multiple serving options. You could pile your meatballs of choice on a salad, load them in a pita pocket, stack them on a stick, ladle over hearty grains, or serve them slider style like these Chicken Parmesan Meatball Sliders. Thanksgiving Dinner Party Meatballs would be a hit all year round. Who doesn’t love the comfort of a holiday meal delivered in tasty bite-sized meatballs. Looking for fresh bright flavors? Chicken Piccata Meatballs are loaded with aromatics. Comfort food without the guilt! Our signature Turkey Burger Meatballs, oh so moist with a subtle sweet BBQ flavor, would be a featured item. We could have an entire food truck menu built around Philly Cheesesteak Meatballs. We could serve them on a hoagie roll or as a rice bowl or just piled high smothered in Provolone Cheese Sauce. Greek Chicken Meatballs bursting with Mediterranean flavors would be on regular rotation! Mini Vietnamese Banh Mi Bites, loaded with aromatics, have definitely earned a spot on the food truck fantasy!! Our Salisbury Steak Meatballs served on a bed of rice with Mushroom Gravy would be a stick to your ribs favorite for certain. We’d serve our Chicken Satay Meatballs as lettuce wraps or rice bowls with a side of Peanut Dipping Sauce. The flavors in this one will keep them coming back for more. Let’s not forget Buffalo Chicken Meatballs with hot wing sauce and North African Lamb Meatballs with a cilantro mint sauce. Jamaican Jerk Meatballs are packed with so much flavor and pair perfectly with a nice bowl of Red Beans & Rice! Let me tell you, these Chicken Marsala Meatballs will have them lining up around the block. So tender and savory. You betcha we’ll be serving French Toast Breakfast Meatballs from our Food Truck! When our Fantasy Food Truck pulls up to the county fair, Spaghetti & Meatballs on a Stick are going to draw a crowd!! In the cooler months, our meatballs would find their way into big bowls of soup. We’d have Lemon, Tortellini & Meatball Soup. Italian Bean Soup with Mini-Meatballs would be a lunchtime favorite. These rice and herb packed meatballs will find their way into steamy bowls of Albóndigas Soup . It’s the meatballs after all that completely make Italian Wedding Soup. And rounding out our offerings would be these amazing Asian Salmon Meatballs with just the right balance of fresh cilantro and ginger served with a sesame soy honey ginger dipping sauce. Now who’s with me on this one. Ingredients in turkey meatball burgers
- lean ground turkey – You really want to make sure to get LEAN ground turkey, full-fat ground turkey is just as fattening and has just has many calories as some variations of ground beef. I wouldn’t advise ground turkey breast, as it could dry out the meatballs.
- seasoning: onion, garlic, Italian seasoning, parmesan cheese, fennel seed, salt and pepper are all you need for these turkey meatball burgers
- binders: one egg and whole-wheat breadcrumbs
After all the ingredients are GENTLY mixed together, the meatball burgers are formed into four patties, and cooked up in a little bit of olive oil (just like meatballs) until they’re brown and crusty on both sides. Don’t worry about cooking them all the way through, they will finish cooking in the oven while the cheese melts.
As the meatball burgers, cook I like to throw together a super easy marinara sauce with tomato paste, a little bit of garlic, water and some seasoning. Again, it’s VERY simple, but it’s all you really need. I like to keep one of those tubes of tomato paste in my fridge, especially for recipes like these where I only use a portion of a can of tomato paste. That way you can save the leftovers for a later date.
Once the burgers and sauce are ready to go, a little bit of sauce gets spooned on to each cooked patty (that may be a little bit underdone), fresh mozzarella cheese is layered on top, and then they’re baked until the cheese is melted and the turkey patties are cooked through, another 5-10 minutes or so.
For assembly, all you do is smother a little bit more sauce on top of the meatball burger, sprinkle with chopped parley and sandwich between toasted buns.
Oven Fries Recipe Paprika
Oven crispy french fries with paprika parmesan salt. Step 1, preheat the oven to 425 degrees f.
Paprika Oven Fries Recipe Fries in the oven, Roasted
Preheat the oven to 450°f /232°c.
Oven fries recipe paprika. Toss potatoes with canola oil and paprika Position oven racks in the upper and lower thirds of the oven Coat potatoe wedges with 1 tbsp oil in a large bowl, then add parmesan mixture, tossing to coat.
Bake potatoes in a single layer, cut sides down, until they loosen easily from the sheet, about 25 minutes. This baked french fries recipe makes a good amount of fries. But these zesty oven fries are.
Oven baked fries are not so greasy, healthier and with that crispy. Peel and cut potatoes into wedges. This becomes a challenge when i am trying to slim down.
In a large bowl, combine oil, paprika, salt and garlic powder. Transfer to a rimmed baking sheet Crecipe.com deliver fine selection of quality oven crispy french fries with paprika parmesan salt.
Each serving is much less than you’d get in a restaurant. Season with salt and pepper. Preheat the oven to 425°f.
Combine parmesan, garlic powder, paprika, cayenne and salt in small bowl. Drain the french fries and try to pat dry with a kitchen towel as best as possible. Garlic and onion powder oven baked fries.
Heat your oven to 450 degrees fahrenheit or 232 degrees celsius. Use cooking oil spray to grease two rimmed baking sheets. Recipes equipped with ratings, reviews and mixing tips.
Line a baking sheet with parchment paper. I cannot resist a good fries. Cut each potato into 12 wedges.
Put cut potatoes in a bowl and add 2 tablespoons oil, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp turmeric and the chili powder if you want heat. Seasoned beautifully with smoked paprika, garlic and onion powder, and oh so easy. Add some grated parmesan (about 1 or 2 tbsp per baking sheet) and paprika to your fries before baking.
But here’s something to keep in mind: That helps keep this recipe on the. This is how my daughters make these oven baked fries:
Place the potatoes in a mixing bowl and add the olive oil, essence, and 1/4 teaspoon of the salt. Season with the olive oil, salt, pepper, and paprika and toss well. Preheat the oven to 450 degrees.
Learn how to cook great oven crispy french fries with paprika parmesan salt. Sprinkle some garlic and onion powder over your fries before baking them. While the potatoes are in the oven make the spicy garlic aioli, add 1/2 cup fo mayonnaise into a bowl, shred in 1 large clove of garlic, 1 tablespoon of extra virgin olive oil, 1 teaspoon of lemon juice,.
French fries are my weakness (and quesadillas, and chips). This is a recipe for oven home fries.
Heat grill or grill pan to medium-high heat.
Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds.
Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed, about 10 minutes each side (Brush with oil as needed to prevent sticking).
Transfer to a baking pan. Heat broiler to low.
Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushrooms on the bottom bun halves.
Top each with cheese and broil until cheese melts, about 1 minute. Top with remaining seeded bun top and serve hot.
Perfect Party Appetizer: How to Make Mini Cheeseburgers
Move over sliders, there’s a new- even-tinier – burger in town! It’s really shocking that I haven’t already turned this favorite food into the perfect party bite but alas, here we have the ultimate mini cheeseburgers.
My favorite part about these little cheeseburgers are the itty bitty burger buns.
They’re so easy to make and you can control just how small you make them.
I should host a contest to see how tiny you can make a burger bun. For real though, tiny burgers mean you get to eat 10 because they’re so itty bitty. Score!
So how exactly did I make these itty bitty burger buns?
Here’s my easy way (because life with a toddler and a puppy the size of a horse is a very unique blend of chaos and noise). It involves store bought dinner rolls!
Now, all my purists, stay with me. You can easily pick up the steps starting at #3 here with my brother’s homemade hamburger buns. Just shape them into itty bitty buns and follow along with my steps from there!
The brand I buy is Rhodes Dinner Rolls because they still need to rise so you’re able to form them into tiny buns.
I like to serve these mini cheeseburgers on a simple white tray with a toothpick to keep everything easy to “grab and eat”.
If you want to be sure they don’t topple over, carefully slice off a tiny bit of the bottom of the burger bun to ensure they sit up perfectly!
Prepare the Meatball Mixture
Combine ground beef, eggs, panko crumbs, onion, garlic, parve milk, and ketchup in a medium-sized bowl. Mix well.
Form into two-inch (five-centimeter) meatballs and place on a Gefen Parchment-lined baking sheet.
Prepare the Sauce
Bring all sauce ingredients to a boil in a small saucepan. Allow to simmer for two minutes.
Bake the Meatballs
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Brush meatballs with sauce. Bake for 20 minutes.
Remove from oven and brush with sauce again.
Fill each slider bun with a large meatball and toppings of your choice.
The recipe yields a lot of sauce. Any extra can be frozen and used for meatballs, chicken, etc.