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Italian Meatball Mini Burgers

These tasty meatballs and buns are baked together in the oven for a quick appetizer.


  • 1/2   small green bell pepper
  • 1/2   small red onion
  • 8 oz (250 g) bulk hot Italian sausage or sausage links, casings removed
  • 1/3 cup (75 mL) plain dry bread crumbs
  • 2 tbsp (30 mL) water
  • 1 pkg (8 oz/340 g) refrigerated crescent rolls with no seams (see Cook'’s Tip)
  • 1 cup (250 mL) shredded mozzarella cheese, divided
  • 1/4 cup (50 mL) loosely packed fresh basil leaves
  • 1 can (15 oz) pizza sauce (1 3/4 cups/425 mL)


  1. Preheat oven to 375°F (190°C). Finely chop bell pepper and onion with Food Chopper. Combine bell pepper, onion, sausage, bread crumbs and water in Classic Batter Bowl; mix well using Small Mix ‘'N Scraper® and set aside.

  2. Place dough onto Cutting Board (do not unroll). Using a sawing motion, slice dough into 24 disks with Color Coated Bread Knife. Arrange disks on Large Round Stone with Handles; sprinkle evenly with 2/3 cup (150 mL) of the cheese. Using Medium Scoop, place one level scoop of the sausage mixture onto half of the disks; flatten slightly with back of scoop. Bake 15–-18 minutes or until buns are golden brown and centers of meatballs are no longer pink.

  3. Meanwhile, coarsely chop basil with Chef'’s Knife. Pour pizza sauce into Small Micro-Cooker®. Microwave, covered, on HIGH 2-–3 minutes or until hot; stir in basil. Remove baking stone from oven to Stackable Cooling Rack. Immediately sprinkle meatballs with remaining cheese; top with bun tops. Serve with sauce.


  • 12  servings of 1 

Nutrients per serving:

U.S. Nutrients per serving: Calories 180, Total Fat 10 g, Saturated Fat 4.5 g , Cholesterol 15 mg, Carbohydrate 15 g, Protein 8 g, Sodium 660 mg, Fiber 1 g

Cook's Tips:

If desired, the Large Bar Pan can be substituted for the Large Round Stone with Handles.

If desired, refrigerated regular crescent rolls can be substituted for the crescent rolls with no seams.

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