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


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

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


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.


*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 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

10 Responses to “Lemon Stars”

  1. 1

    HoneyB — November 27, 2009 @ 6:05 am

    I really like your blog here – I like seeing how your cover recipes are turning out and I really appreciate your comments on the recipes after you have tried them!

  2. 2

    VeggieGirl — November 27, 2009 @ 6:41 am

    Cute cookies – and I 100% agree on their “cover appeal” with the other cookies present.

  3. 3

    Katrina — November 27, 2009 @ 8:48 am

    Ok, the penguins are way cute. Lemon cookies, yum. I do wonder who and how some things are picked for the covers of magazines. I guess they have to have a variety and be diverse, right!
    Love that you do this, Lori.

  4. 4

    noble pig — November 27, 2009 @ 9:32 am

    Yeah, they are cute, I’m sure the boys loved them.

  5. 5

    Sophie — November 27, 2009 @ 11:22 am

    MMMMMMM,..these cookies look excellent to me,..So festive too but normally I don’t like any icing but I must try these though,…

  6. 6

    dawn — November 27, 2009 @ 6:08 pm

    gorgeous photo!!!

  7. 7

    Ja Cie Kocham — November 27, 2009 @ 8:46 pm

    YUM. I can smell the lemon from here! Thanks for the input about the lemon oil.

  8. 8

    Michelle — November 28, 2009 @ 2:03 pm

    Great, honest review. Thanks for all the extra info.

  9. 9

    Su-yin — November 29, 2009 @ 4:17 pm

    I love these cookies – they look so pretty! Will be keeping these in mind when I start making Christmas gifts. :)

  10. 10

    Leigh Anne Wilkes — December 3, 2009 @ 8:56 am

    I love anything lemon so will definitely need to try these pretty little lemon stars!

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