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MELTY POBLANO MEATBALL SLIDERS

INGREDIENTS:

  • 12 DAKOTA 44 Poblano Meatballs
  • 2 tablespoons olive oil
  • 12 slices Fontina Cheese
  • 1⁄2 cup Basil Pesto, recipe below, or store bought
  • 1 cup Baby Arugula
  • 12 Soft Rolls, halved

Basil Pesto (makes about 1 cup)

  • 2 cups fresh basil, packed
  • 1 clove Garlic
  • 2 tablespoons Pine Nuts, toasted
  • 1⁄2 cup Parmesan Cheese, grated
  • 1⁄2 cup Olive Oil
  • 1⁄2 teaspoon Salt
  • 1⁄4 teaspoon Pepper

These sliders give an Italian twist to the traditional burger. Crack open a beer to complement the smoky poblano flavor and watch the big game.

DIRECTIONS:

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 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 1 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 (makes about 1 cup)
Combine all ingredients in a food processor or blender. Blend until smooth.

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