Ingredients
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1 Tbsp vegetable oil
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1 garlic clove, crushed with press
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1 cup chopped onion
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1 Tbsp plus ½ tsp Three Little Pig's Kansas City Sweet BBQ Rub
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1 large egg
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1¾ pounds ground chuck
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2 Tbsp plain dried breadcrumbs
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1½ Tbsp chopped fresh parsley (optional)
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1 (14-ounce) package Hawaiian sweet rolls, sliced lengthwise and separated
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3 slices provolone cheese, cut into quarters
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24 to 36 large baby spinach leaves
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¼ cup chopped drained roasted red peppers (from a jar)
Directions
- Preheat oven to 425°F. In a large skillet, heat the oil, garlic, onion and ½ teaspoon Three Little Pigs Kansas City Sweet BBQ Rub over medium heat 15 minutes or until the onion is soft, stirring occasionally. If the onion starts to brown, reduce the heat to medium-low. Remove from heat and let cool.
- In a small bowl, whisk the egg. In a large bowl, gently mix the ground chuck, breadcrumbs, remaining 1 tablespoon Three Little Pigs Kansas City Sweet BBQ Rub, parsley, if using, onion mixture and 1½ tablespoons of the whisked egg (reserve remaining whisked egg for another use).
- Form ground chuck mixture into 12 meatballs (about 1/3 cup each). Place on cookie sheet. Bake 20 minutes; top each with 1 piece cheese and bake 2 minutes longer or until internal temperature of meatballs reaches 160°F.
- Layer the bottom half of each bun with spinach leaves, meatballs and roasted red peppers; cover with top halves.
Recipe Note
Be gentle when mixing the meatball ingredients. Overmixing can make the burgers dry and tough.
Stuff the center of the meatballs with cheese for added flare.
