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BLT Meatball Sliders

 BLT Meatball Sliders
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
18 ServingsPrep: 25 min. Bake: 30 min.

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)
  • 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

2 of 2

BLT Meatball Sliders (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.