Urban Pulse Direct Issue Fall Oct,Dec. 2015 | Page 14

Bacon Cheeseburger
Meatball Bites
with Burger Sauce
©From the Kitchen of Deep South Dish
Prep time: 15 min |Inactive time: 5 hours|

Yield: About 75 pieces

Ingredients
3 pounds of frozen Daily Chef – Casa di Bertacchi, Italian Style, fully
cooked beef meatballs
For the Sauce:
2 teaspoons cooking oil
1 cup minced onion
1/2 tablespoon minced garlic
32 ounces ketchup
1/8 cup Creole or yellow mustard
1/2 cup pepper jelly or other jam or preserves (apricot, grape, mango,
peach, chutney)
2 teaspoons Liquid Smoke
1/2 cup sweet pickle cubes or relish
1/2 cup packed light brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1/4 teaspoon kosher salt, or to taste
For the Appetizers:
2 (15 count) packages mini phyllo shells
1 (12 ounce) package small won ton wrappers
1 small package waffle fries
2 cups shredded lettuce
1 cup chopped tomato
1-1/2 cups shredded cheese and thin slices cheddar
Instructions

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URBAN PULSE

DIRECT

Place frozen meatballs in a 6 quart slow cooker. In a large saucepan,
saute onion in cooking oil until tender; add garlic and cook another
minute. Add ketchup and all remaining ingredients, bring to a boil,
stirring regularly until well blended. Taste and adjust seasonings as
desired. Pour over the meatballs, gently toss, cover and cook on low for
5 hours, stirring occasionally, or until meatballs are hot throughout.
To build appetizers, prepare phyllo cups and waffle fries according to
package directions for baking. For won ton cups, preheat oven to 400
degrees F and spray cups of a mini muffin tin with non-stick spray. Tuck
won ton wrappers into each cup, pressing into the sides and bake for
about 3 to 5 minutes, or until lightly browned. Place bowls near the slow
cooker with baked shells, lettuce, cheese, tomato and skewers. Prepare
pass around trays straigh