Wednesday, September 23, 2015

Bacon Cheeseburger Meatball Bites with Burger Sauce

Bacon Cheeseburger Meatball Bites with Burger Sauce
Fall Football Frenzy with Meatball Appetizers Made Easy with Daily Chef – Casa di Bertacchi Meatballs, exclusively from Sams Club.
Happy first day of fall y'all! Football season is in full swing, finally if you ask The Cajun. Our television has barely left the SEC and NFL Networks since preseason started - and, of course, along with the season, comes the fabulous food!

Meatballs surely must be the quintessential football party food don't you think? Whether you're tailgating or homegating, it'd be rare to be at a party without a crock or three going and meatballs destined to be in at least one of them. Frankly, it's where most everybody seems to gravitate. I know my husband sure does!

This is one of my favorite meatball sauces - a little tangy take on the old grape jelly and chili sauce standard we all know and love, but taken a little deeper. I patterned the flavor of it on a sauce from an old favorite and sadly now gone, little bitty burger joint in Biloxi that I used to love. There was nothing particularly special about their burgers really, except they were flame cooked, but it was the sauce that really just made them.

Don't fret though, with a little help from Daily Chef – Casa di Bertacchi meatballs from Sams Club, the entire dish is super quick and easy to make. Throw the meatballs in a slow cooker with this sauce and you have a tasty football party food that is easy peasy y'all, but... check this out.

Hot sauced Casa meatballs, skewered on baked waffle fries and garnished with chilled lettuce, tomato, shredded cheese and slices of bacon.
How about a few impressive pass-arounds?

Won tons, stuffed into a mini muffin tin and baked, make fantastic crunchy cups to cradle sauced meatballs, along with garnishes of shredded lettuce, chopped bacon, tomato and shredded cheese.
And, with a little help from Daily Chef Casa di Bertacchi meatballs, it is so easy to assemble these great bite-sized appetizers that will make your party meatballs touchdown-worthy.

I love the crunch from these light & airy baked phyllo cups against the soft saucy meatballs. Add shredded lettuce, a sprinkle of bacon, and a small slice of cheddar cheese.
At 5/8-ounce each and in a 6 pound bag, these are the perfect size and quantity for entertaining, with plenty to accommodate both the slow cooker and some pass-arounds for your party, and still have some leftover for everyday family meals. What a bargain!

Daily Chef Casa di Bertacchi are an Italian style beef meatball that comes fully cooked, are gluten free, and available exclusively at Sam’s Club. To find a Sam's Club near you click over and use their store locator. Made from quality ingredients from a special family recipe, Daily Chef - Casa Di Bertacchi Italian-Style Beef Meatballs are guaranteed to please on the dinner table. Perfect for everything from appetizer to entrée.

Recipe: 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

  • 3 pounds of frozen, fully cooked beef meatballs (like Daily Chef – Casa di Bertacchi, Italian Style)
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

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 straight out of the slow cooker, sprinkling cheese on top of the hot meatballs and garnishing as desired.

Cook's Notes: Appetizer pieces and garnishes are all estimates as how much is needed will depend on how many appetizer bites are made. Use any, all or a combination of shells. Fries, phyllo shells and won tons may be prepared ahead. Let cool completely then store in a zippered bag or tightly covered storage container at room temperature. I prefer to add the meatballs to the sauce and heat through on the stovetop at medium for about 30 minutes, stirring often, then transferring to the slow cooker to keep warm.

Tip: Use a deviled egg platter to serve your pass-around appetizers. The indentations are perfect holders to keep the bites stabilized, and you can place a bowl of plain sauced meatballs in the middle as you pass the tray among your guests.


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©Deep South Dish
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Posted by on September 23, 2015

Disclosure: This post is part of a series for the 2015 Daily Chef – Casa di Bertacchi Meatballs Ambassadorship program to help show how to save time and prep making delicious, easily prepared meals using Casa fully cooked meatballs from Sam's Club. Participation in this program is voluntary, however, Sam's Club and Casa have provided me with compensation for this post. Original recipe was developed by me and all opinions expressed herein are entirely my own.

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