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.

7 Responses to “Brunch Cinnamon Rolls”

  1. 1

    Averie @ Averie Cooks — September 19, 2013 @ 5:20 am

    Yeast-free rolls! you and Lori are on the same page with the recipes today. They look great!

  2. 2

    Tieghan — September 19, 2013 @ 6:06 am

    These look amazing! I love cinnamon anything, but addition of the nuts sounds perfect! YUM!

  3. 3

    Kayle (The Cooking Actress) — September 19, 2013 @ 7:16 am

    Mmmm these cinnamon rolls do look delicious-gotta love with a recipe surprises you (pleasantly :P)!

  4. 4

    Deborah — September 19, 2013 @ 11:17 pm

    I love it when a recipe turns out better than expected! These look great, and I love how easy they sound.

  5. 5

    Lori Lange — September 23, 2013 @ 8:47 am

    It’s so funny that we posted no-yeast cinnamon roll recipes on the very same day. It would be interesting to put the rolls side-by-side and taste test. These look great!

  6. 6

    Violet — October 15, 2013 @ 10:44 am

    Made these yesterday, following the directions exactly (but replaced walnuts for pecans) – SOOoooooo good. Best cinnamon rolls I’ve ever made or possibly tasted. I was a little nervous and skeptical after reading the ingredients but the final product blew my expectations out of the water. I’ll be making these over and over!

  7. 7

    Bea Long — December 17, 2013 @ 1:34 pm

    Was not a fan, I am so spoiled to the yeast rolls to me there was no comparison. It was like Amber said “a light fluffy BISCUIT” so no not the best Taste of Home cover this time just for me. I subscribe and try a lot of their recipes.

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