Bacon and Cheese Meatball Sliders

Taste of Home

Cover recipe- Taste of Home:  Bacon and Cheese Meatball Sliders, June 2012

One of my favorite things about grocery shopping is checking out the covers of food magazines at the checkout stands. I guess that’s not surprising, given the idea of this website, but it’s really something I’ve always looked forward to. Taste of Home has one of the mini magazines that sit at the checkout counter. They’re filled with user-submitted tear-out recipe cards from home cooks. And the recipes are completely focused on a family-friendly vibe.

This issue of Taste of Home (Grilling) was featured last summer, but of course it still applies to grilling ideas for summer 2013. Referred to in the magazine as “Party on a Stick,” these adorable Bacon and Cheese Meatball Sliders are featured on the grilling cover. My son took one look at those and asked if I’d make them for him and his friends. Sounded like a great idea to me, so that’s what I did! Please read my notes below to see what I thought of this recipe.

Print Print Recipe

Bacon and Cheese Meatball Sliders

Yield: 24 mini sliders

Prep Time: 45 min + rising time

Cook Time: 10 min

Ingredients:

12 frozen bread dough dinner rolls
1 large egg
1 teaspoon water
1 tablespoon sesame seeds

SLIDER KABOBS:
3/4 cup seasoned breadcrumbs
6 bacon strips, cooked and crumbled
2 large eggs, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
1 1/2 pounds ground sirloin
1 medium sweet red pepper or green pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
6 slices American cheese, cut into quarters

Directions:

1. Thaw dough according to package directions. Cut each roll in half; reshape portions into balls. Place 2-inches apart on lightly greased baking sheets. Cover with clean kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.

2. Uncover the dough; gently press to flatten slightly. Whisk the egg and water; brush over the tops. Sprinkle with sesame seeds. Bake at 400 degrees F. for 8 to 10 minutes or until golden brown. Remove to wire racks.

3. In a large bowl, combine the first five kabob ingredients. Crumble beef over mixture and mix well. Shape into 24 little patties. On 24 metal or soaked wooden skewers, alternately thread patties, red pepper and onion, inserting patties sideways.

4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium-high heat for 4 to 5 minutes on each side or until patties are no longer pink. Remove from the grill; immediately top patties with cheese. Cut buns in half; assemble sliders.

Tips:

*I used Bridgford brand frozen rolls for this recipe.
*My little rolls took about 45 minutes to rise.
*I used 85% lean ground sirloin (a little more fat keeps the burgers from drying out)
*I personally loved including the pepper and onion, but it's not a very kid-friendly idea.
*American cheese is suggested, but I'd go with something better- sharp cheddar or gouda.

Source:  Taste of Home, June 2012

The results:

Initially, I was a little weary of using frozen rolls. That’s not a product that I typically buy and use in my kitchen. The frozen rolls, however, were perfect for this recipe. I was expecting these to be “slider-sized” burgers, but they were teeny tiny, one or two bite burgers. That actually really made this recipe fun and unique. They were completely adorable with the tiny sesame seed buns, and they were delicious too. Everyone loved them. The recipe calls for American cheese- that’s the only thing I’d change. Provolone, sharp cheddar or gouda would be more flavorful, especially for adult guests.

Did this recipe deserve the cover spotlight?

Yes! This was such a fun idea for a summer recipe. They were perfect for the cover of a grilling-themed magazine, and grilling the tiny burgers on skewers along with the pepper and onion was a brilliant idea!

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

16 Responses to “Deluxe Pumpkin Cheesecake”

  1. 1

    VeggieGirl — November 5, 2009 @ 6:02 am

    OOOOOH love the garnish the best :-D

  2. 2

    Jessica @ How Sweet It Is — November 5, 2009 @ 9:01 am

    This blog is such a fab idea, Lori! And this creation looks mouth-watering. :)

  3. 3

    BethieofVA — November 5, 2009 @ 9:10 am

    Yum, it looks very similar to one I made for Halloween that was delish.

  4. 4

    Laura — November 5, 2009 @ 10:13 am

    I am glad to see you made this. I have that mag and wondered about that recipe. I am not a fan of pumpkin pie, but can totally do pumpkin cheesecake.

  5. 5

    LilSis — November 5, 2009 @ 10:40 am

    I love the addition of the pumpkin and the gingersnap crust! This is one beautiful slice of cheesecake. I love it plated on top of the chocolate and the caramel sauce just puts this over the top!

    I really like the new blog!

  6. 6

    Jennifer — November 5, 2009 @ 11:39 am

    Yum! This dessert is a pumpkin fanatic’s dream come true.

  7. 7

    lisaiscooking — November 5, 2009 @ 12:29 pm

    I’m a big fan of pumpkin cheesecake, and the gingersnap crust with pecans sounds fantastic!

  8. 8

    Nancy — November 5, 2009 @ 6:32 pm

    Mmmmmm…pumpkin….cheesecake…Pumpkin Cheesecake! I think I’ll have to add this to the dessert list for this year.

  9. 9

    Bethany — November 5, 2009 @ 9:39 pm

    That looks delicious!!

  10. 10

    Margaret — November 5, 2009 @ 10:26 pm

    Love Pumpkin Cheescake. Will have to try this recipe. Sounds delicious.

  11. 11

    Elizabeth — November 5, 2009 @ 11:03 pm

    Mmm, I love pumpkin cheesecake, although I usually do a chocolate crust..this sounds great! I always do a water bath with cheesecakes, and yet they still crack, I wonder what is is I’m doing wrong? I’ve even done the cracking of the door and leaving it in the oven with it turned off for an hour thing, still cracks!

    Just one more thing: The funniest thing to me, about pumpkin cheesecake, is it’s something I ate the night before and morning I went into labour. I couldn’t keep my hands off it…maybe it has magical powers!

  12. 12

    Michelle {Brown Eyed Baker} — November 8, 2009 @ 6:45 pm

    Mmmm I too am a huge cheesecake fan and have never had pumpkin cheesecake. This post just pushed me over the edge!

  13. 13

    Debi — November 18, 2009 @ 3:53 pm

    I made this cheesecake when I got the issue. Saw the cover and just HAD to make it. My family absolutely LOVED it. I will be making it again for Thanksgiving instead of the old pumpkin pie that just doesn’t get ate. My family is tired of the same pie every year. You must try this. I thought it was a lot of work and I made a complete mess out of my kitchen but I am looking forward to sharing this when my family comes to Thanksgiving dinner this next Thursday. Thanks for the great recipe!

  14. 14

    Jeng — December 2, 2009 @ 10:51 pm

    This is a very good recipe. I kind of modified the base and the spices a little bit and it turned out really good. I made dried apple caramel sauce for this and it doesn’t really complement with the cheesecake. I tried apple sauce instead and found a perfect marriage for this cheesecake!
    Very Very Good!!!!!

  15. 15

    Deb — November 22, 2010 @ 6:07 pm

    I fixed this last year at Thanksgiving. It is delicious!
    Thank you for posting the recipe as I can’t find mine.

  16. 16

    Daniel — November 23, 2011 @ 8:40 pm

    When I first found this I took a picture with my camera phone so I could make it. It was a hit that Thanksgiving and has been ever since. A wonderful desert, thank you very much for posting it!

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