Winemaker Cocktail Burgers
about 4½ doz.
- 1 lb. ground beef chuck or round
- 1/2 cup fine dry bread crumbs
- 1/4 cup California sherry
- 1/4 cup milk
- 1 tbsp. instant minced onions or 3 tbsp. finely chopped green or mild onions
- 1 tsp. seasoned salt
- 1 tsp. pepper
- Heated shortening or oil
- 4½ dozen tiny biscuits (see below)
- Dipping Sauce (see below)
Combine meat with bread crumbs, sherry, milk, onion, salt and pepper. Mix until well blended. Shape into bite size balls. Cover and refrigerate until ready to serve. Saute meat balls in a little heated shortening or oil until cooked and nicely browned. Drain on paper towels and keep hot until ready to serve. Serve each meatball on a tiny biscuit, secured by a toothpick, with dipping sauce on the side.
Cocktail Biscuits: Separate biscuits from 8 pkg. refrigerated biscuits. Flatten to about 1 inch and cut into tiny biscuits with one inch cutter (or divide each biscuits into quarters and round up into small balls) Bake in a hot oven (450°) until crisp and nicely browned, about 5 minutes. Makes about 4-1/2 doz.
Dipping Sauce: Blend 1 cup chili sauce or catsup with 2 tablespoons prepared mustard. If thinner sauce is desired, add a little of California sherry. Makes about 1-1/4 cups of sauce.
