BLT Meatball Sliders Recipe

BLT Meatball Sliders Recipe photo by Taste of Home

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Take sliders to an all new level with the addition of bacon and ground pork. Mayonnaise gets a bit of zip from ranch dip mix. Your guests will surely make these disappear fast.—Damali Campbell, New York, New York

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BLT Meatball Sliders Recipe

Prep: 25 min. Bake: 30 min.

Yield: 18 Servings

25 30 55

Ingredients

1 pound uncooked bacon strips
1 cup 2% milk
1 egg
1 cup dry bread crumbs
1 small onion, finely chopped
1 tablespoon fennel seed, crushed
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound ground pork
1/2 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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2/3 cup mayonnaise
1-1/2 teaspoons ranch dip mix
18 dinner rolls, split
3 cups spring mix salad greens
3 plum tomatoes, sliced

Directions

Place bacon in a food processor; cover and process until finely chopped. In a large bowl, combine the milk, egg, bread crumbs, onion and seasonings. Crumble the bacon, pork and beef over mixture and mix well. Shape into 2-in. meatballs.
Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 30-35 minutes or until a meat thermometer reads 160°.
Combine mayonnaise and dip mix; spread over rolls. Layer each with salad greens, a tomato slice and a meatball; replace tops. Yield: 1-1/2 dozen.

Nutritional Facts 1 slider equals 384 calories, 25 g fat (7 g saturated fat), 71 mg cholesterol, 691 mg sodium, 25 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as BLT Meatball Sliders in Taste of Home Christmas Annual Annual 2012, p14

Spring Mix

Often labeled mesclun greens, this mixture of small, tender young salad greens and often tender herbs is available year-round in supermarkets. The mix can include such salad green varieties as oak leaf, mache, arugula, frisee, mizuna, endive and radicchio. Spring mix will stay fresh in the refrigerator for about a week. Wash, dry and dress these tender greens just before serving.