My sister Maggie is the queen of the kitchen in my house. She is someone who can break out a half a dozen different ingredients and concoct something delicious out of it, as opposed to the mucked up mess I would make. Fortunately for me, she allows me to write about her delectable dishes; I can then focus on what words complement each other instead of what spices do. If I have the option, I leave her to the cooking and take upon myself the hefty duty of giving my compliments to the chef.
It’s really a shame that she goes to college on the other side of the state, or I would try to convince her to cook for me every day. Since she’s unwilling to make the commute, I’ve had to learn a few of her signature recipes. Of them, my favorite is definitely burger balls. While the name she came up with for this dish isn’t the most appealing, the actual meal is absolutely scrumptious. With only three ingredients, it was hard to believe it could taste so good.
When you run out to your nearest grocery store, all you need to grab is a package of ground beef, a tube of biscuits, and a bag of shredded cheese. The cheese is going to cost you about $2.99 for a bag. A tube of biscuits is approximately $1.49, but these often go on sale and can be bought for around $1 then; I recommend you buy the flaky kind so that they’re easily opened. Ground beef can be anywhere from $2.99 to $4.99, but if you’re only cooking for yourself, go ahead and save half that package in a resealable bag - you can use it the next time you make this recipe (trust me, there will be a next time).
Prep is super easy. Brown the meat in a pan. This is easier to do with oil, but it’s not necessary. When this is done, mix the cheese in with the browned meat so that it is evenly disbursed. Place your biscuits out on your pan and open them up to the middle. Just stuff the meat/cheese mixture in the opening and seal your biscuits back together. Then cook the biscuits as the package directs you. When they’re finished, your taste buds will have a ball with these burger balls.
