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.


Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web83/web/wp-content/themes/culinarycovers/single.php on line 72

9 Responses to “Tropical Fusion Salad with Spicy Tortilla Ribbons”

  1. 1

    Nancy (n.o.e.) — April 12, 2010 @ 7:46 am

    This is just the kind of salad I go for, so I’m thrilled to see your review (and glad the salad made the grade).

  2. 2

    Maria — April 12, 2010 @ 9:58 am

    Looks like a winner to me!

  3. 3

    Michelle — April 12, 2010 @ 10:48 am

    Sounds interesting, but definitely too much heat for me. I like your adjustments though. Thanks.

  4. 4

    Katie @ goodLife {eats} — April 12, 2010 @ 6:10 pm

    YUM! Love all the color going on there. Going to bookmark this one for sure. And I have that same towel. Great photo!

  5. 5

    Fuji Mama — April 21, 2010 @ 8:00 am

    Mmmmm, this is totally my kind of salad. I think I need to make it just for me and make it extra spicy, LOL! I love all the color and mix of textures too. Thanks Paula!

  6. 6

    Christy — April 21, 2010 @ 8:11 am

    Wow! What a pretty salad. I love the colors and it looks like a truly tasty dish. Thanks for sharing.

  7. 7

    Marisa — April 21, 2010 @ 9:25 am

    Pretty pretty photo – better than the one on the cover in my opinion!

  8. 8

    Simone — May 24, 2010 @ 7:47 pm

    Wow! Thank you for posting! I saw this issue in the supermarket and went back to buy it 3 days later and it was gone. I called the magazine and they were no help. You saved the day! I will now be able to enjoy this salad. Thanks again!

  9. 9

    Sarah — June 7, 2010 @ 3:13 pm

    Hi Simone,
    I apologize you had difficulties getting your hands on a copy of the April/May 2010 issue of Taste of Home. Please contact Brenda Wendt in our Customer Service department directly at 800-934-0977. She will be able to help you out.
    Thank you!
    Sarah
    tasteofhome.com, Senior Editor

Leave a Comment