Fajita Meatball Sliders Recipe with Peppers and Onions

You’re going to love these fajita meatball sliders on Hawaiian rolls with pepper jack cheese and creamy guacamole! They’re easy to make in under an hour and perfect for parties, weeknight dinners, or game day.

Today’s post is sponsored by King’s Hawaiian.

Great news for fans of sweet-and-spicy bites: King’s Hawaiian now offers Jalapeño Rolls in grocery stores nationwide. These slightly sweet, subtly spicy rolls pair beautifully with savory, spiced meatballs to create easy fajita meatball sliders that are both comforting and full of flavor.

These sliders bring all the classic fajita flavors—onion, bell pepper, garlic, and warm spices—rolled into juicy meatballs, topped with melted pepper jack cheese, and finished with a dollop of creamy guacamole. They’re simple to make, impressive to serve, and adaptable for different tastes or diets.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• ½ cup diced bell peppers
• 4 cloves garlic, minced
• 1 lb ground chicken
• 1 lb ground pork
• ½ cup breadcrumbs
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp paprika
• ½ tsp sea salt
• 2 large eggs
• 2 tsp hot sauce
• 1 cup pepper jack cheese, shredded
• 12 King’s Hawaiian Jalapeno Rolls
• Serve with guacamole and additional hot sauce, if desired

Instructions

1. Preheat the oven to 400°F (205°C).
2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onions, bell peppers, and minced garlic. Sauté for 4–5 minutes until softened and fragrant, then remove from heat and let cool slightly.
3. In a large bowl, combine the ground chicken, ground pork, breadcrumbs, cumin, chili powder, paprika, sea salt, eggs, hot sauce, and the cooked onion and pepper mixture. Mix gently until just combined—overworking the meat can make the meatballs dense.
4. Form the mixture into 12 even-sized meatballs and place them on a baking sheet lined with parchment or a lightly greased pan.
5. Bake the meatballs in the preheated oven for 20 minutes, until cooked through and juices run clear. Remove from the oven, sprinkle the meatballs evenly with shredded pepper jack cheese, and return to the oven for 2–3 minutes just long enough to melt the cheese.
6. While the meatballs finish, slice the King’s Hawaiian Jalapeño Rolls in half and arrange them on a separate baking sheet. Toast in the oven for 3–4 minutes until lightly golden and warm.
7. To assemble, place one meatball on the bottom half of each roll. Top with a spoonful of creamy guacamole and, if you like extra heat, a drizzle of hot sauce. Add the top half of the roll and serve immediately while warm.

Optional Toppings

• Guacamole (smooth or chunky)
• Extra hot sauce or salsa
• Fresh cilantro or a squeeze of lime
• Sliced pickled jalapeños for extra tang and heat

Tips, Storage & Variations

For juicier meatballs, avoid over-mixing the meat mixture. Let the cooked onion and pepper mixture cool slightly before combining with the ground meats and eggs. If you prefer smaller sliders, form 18–24 smaller meatballs and adjust baking time slightly (check for doneness).

Storage: Refrigerate leftover meatballs in an airtight container for up to 3 days. Reheat gently in a 350°F oven until warmed through or in a skillet over medium heat. You can freeze cooked meatballs for up to 3 months—thaw overnight in the refrigerator before reheating.

Variations: Swap ground turkey or beef for the chicken/pork mix, or use all ground beef for a richer flavor. For a vegetarian twist, try seasoned black bean and quinoa patties prepared the same way and served on the jalapeño rolls with pepper jack-style vegan cheese.

Nutrition Facts (per slider)

• Calories: 326 kcal
• Carbohydrates: 20 g
• Protein: 20 g
• Fat: 18 g (Saturated Fat: 7 g)
• Cholesterol: 105 mg
• Sodium: 339 mg
• Potassium: 369 mg
• Fiber: 1 g
• Sugar: 5 g
• Vitamin A: 372 IU (approx.)
• Vitamin C: 10 mg
• Calcium: 95 mg
• Iron: 1 mg

Note: Nutritional values do not include optional toppings such as guacamole or extra hot sauce.