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Smoky Poblano Meatball Sliders

Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

2 to 4 servings

Main Entree


12 Dakota44 Smoky Poblano Meatballs

Two tablespoons Olive Oil

12 slices Fontina Cheese

½ cup Basil Pesto, *recipe below, or store-bought

One cup Baby Arugula

12 Soft Rolls, halved


In a skillet, heat the olive oil over medium heat. In batches, add the meatballs, be sure to not overcrowd the pan. When you add the meatballs, using the back of your spatula, squish down the meatball to make a flat patty. Cook until browned, flip, and continue to cook until internal temperature reaches 165°F, about 5 minutes on each side. Once the meatballs are cooked through, top each meatball with a slice of fontina cheese, cover the pan and let the cheese melt, about one minute. To assemble, spread the bottom bun with basil pesto, top with meatball, arugula, and top with the other half-bun. Serve immediately.

Basil Pesto


Two cups fresh Basil, packed

One clove Garlic

Two tablespoons Pine Nuts, toasted

½ cup Parmesan Cheese, grated

½ cup Olive Oil

½ teaspoon Salt

¼ teaspoon Pepper


Combine all ingredients in a food processor or blender. Blend until smooth.

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