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A Teaspoon of Happiness

Meatball Burgers

Meatball Burgers | A Teaspoon of Happiness
 

This post was sponsored by Walmart and Kingsford Charcoal via DataRank Inc.

Football season is officially upon us and there’s going to be a lot of grilling and tailgating in the coming months. That means burgers – and hot dogs and brats and chips & dip. Well, I’ve never been a very big of a fan of burgers. I was strictly a chicken nugget girl growing up, and cheeseburgers continue to be pretty low on my list of favorites (unless they’re all fancied up with unique toppings and buns).

Meatball Burgers | A Teaspoon of Happiness

So what’s a girl like me to do when it comes to football season and everyone wants burgers? Create a delicious and easy alternative to the good old burger, of course! Enter, the meatball burger. I’ve combined the traditional easy of grilling with my love of Italian food to make one of the best burgers I’ve ever eaten. I’m so excited to share them with you guys.

It’s basically a meatball sandwich in burger form, but grilling burger patties over some charcoal is a lot easier than busting out a slow cooker to keep those meatballs warm all day, especially if you’re tailgating. Plus, it’s just fun to do something new once in a while.

Meatball Burgers | A Teaspoon of Happiness

All I did was mix together some ground beef and ground pork with my favorite meatball mix-ins like pecorino romano cheese, basil and garlic. I decided to swap my usual milk-soaked bread binder for some breadcrumbs and milk, and it made things come together a little quicker. Once the seasonings were evenly combined with the meat, I formed the mixture into 8 burger patties.

Meatball Burgers | A Teaspoon of Happiness

That’s where you would stop if you were preparing them ahead of time for grilling. Keep them separated with a bit of parchment or wax paper and refrigerate until you’re ready to put them on the grill. You can easily make the sauce the night before, too.

Then, when you’re ready, cook them just as you would any other burger, as long as the center reaches 145˚F so that the pork is thoroughly cooked. Top the cooked burgers with sliced mozzarella and the sauce and serve on a fancy hamburger bun or ciabatta roll.

I had to sauté ours in a skillet because we don’t have access to a grill right now, but wouldn’t these be great if they were made with Walmart ground beef and then grilled over some Kingsford charcoal? Imagine how much extra flavor. I know I couldn’t resist them. Maybe you shouldn’t either.

Need more great ideas and tips to Up Your Game & Grilling? Check out the great resources Kingsford and Walmart have put together at Walmart.com

Meatball Burgers

Yield: 8

Prep: 15 minutes

Cook: 20 minutes

Total: 35 minutes

Ingredients:

Sauce:

  • 1/2 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 15-ounce can crushed tomatoes
  • 1 6-ounce can tomato sauce
  • 1/4 teaspoon salt

Burgers:

  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1/2 cup grated pecorino romano cheese (parmesan cheese can be substituted)
  • 1/2 cup breadcrumbs
  • 2 tablespoons milk
  • 3 tablespoons dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • Mozzarella cheese, for topping burgers
  • 8 burger buns or ciabatta rolls, sliced

Directions:

  1. In a saucepan, heat olive oil over medium heat. Add garlic and saute until fragrant, about 1 minute. Stir in remaining sauce ingredients and reduce heat to medium-low. Cover and allow sauce to simmer while preparing the burgers.
  2. In a large bowl, stir together the meatball ingredients until evenly combined. Form into 8 separate burger patties.
  3. Heat a large non-stick skillet to medium. Place burger patties in the skillet and saute for 5 -6 minutes per side. In the last two minutes of cooking, top patties with mozzarella cheese.
  4. To assemble the burgers, add a portion of to the bottom of each bun. Top with a burger patties, another layer of sauce and bun tops.

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