Buffalo Chicken Meatball Sandwich with Celery Slaw

Name: Buffalo Chicken Meatball Sandwich with Celery Slaw
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 sandwiches
Ingredients: 2 pounds ground chicken; 1 cup panko breadcrumbs; 2 large egg; ½ cup sharp cheddar cheese; 3 tablespoons ranch seasoning; ½ cup buffalo sauce; 1 teaspoon garlic powder; 1 tablespoon canola oil; 1 tablespoon unsalted butter; 4 ribs celery; 3 green onion; ½ cup green cabbage; ½ cup blue cheese; 1 tablespoon chives; 1 tablespoon lemon juice; ¼ cup blue cheese dressing; ¼ teaspoon kosher salt; 6 hoagie bread rolls; 2 tablespoons unsalted butter; ¼ cup buffalo sauce

User Reviews

5

4 reviews

Excellent

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 sandwiches
Calories
824 kcal
Course
Main Course, Dinner

Buffalo Chicken Meatball Sandwich with Celery Slaw

Iris Hanson

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Prepare to be wowed by this buffalo chicken meatball sandwich with celery slaw! It combines the bold flavors of buffalo chicken with a refreshing crunch of celery slaw! All this deliciousness is nestled between a hoagie roll that has been coated and toasted in melted butter infused with buffalo sauce.

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Ingredients

Servings

2 pounds ground chicken
1 cup panko breadcrumbs plain, 108 g
2 large egg beaten
½ cup sharp cheddar cheese shredded
3 tablespoons ranch seasoning dry
½ cup buffalo sauce divided, 136.5 g
1 teaspoon garlic powder
1 tablespoon canola oil for pan-frying
1 tablespoon unsalted butter for pan-frying

Slaw

4 ribs celery finely diced
3 green onion finely chopped
½ cup green cabbage shredded, 44.5 g
½ cup blue cheese crumbled, 56 g
1 tablespoon chives chopped fresh
1 tablespoon lemon juice
¼ cup blue cheese dressing 61 g
¼ teaspoon kosher salt

Rolls

6 hoagie bread rolls
2 tablespoons unsalted butter melted
¼ cup buffalo sauce

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Instructions

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Line a baking sheet with parchment paper.
To a large bowl, add ground chicken, panko, beaten eggs, cheese, ranch seasoning mix, ¼ cup buffalo sauce, and garlic powder. Mix together until just combined, being careful not to overwork the ingredients.
Greasing hands before starting, form the mixture into desired-sized meatballs. Place the meatballs onto the lined baking sheet. (I made 35 meatballs, which gave me a few extra to enjoy on their own!)
To a large nonstick skillet over medium heat, add oil and butter. Once hot, place the meatballs in the skillet, working in batches to not overcrowd the pan. Cook until the outsides are browned and they reach an internal temperature of 165°F (5-8 minutes). Toss the meatballs with the remaining ¼ cup of buffalo sauce. Cover the skillet to keep the meatballs warm as you prepare the slaw and the buns.

Slaw

To a medium bowl, add celery, green onion, cabbage, blue cheese crumbles, chives, lemon juice, blue cheese dressing, and kosher salt. Mix until combined. This yields about 2 cups of slaw.

Rolls

Preheat oven to 450°F. Line a baking sheet with parchment paper.
In a small bowl, mix melted butter with buffalo sauce.
If not already cut, slice the hoagie rolls open lengthwise down the center, being careful not to cut all the way through the bread. Brush the inside and outside of each roll with the buffalo butter. Place onto the lined baking sheet.
Toast the rolls in the oven for 8-10 minutes.

Assembly

After toasting the rolls, place 2-3 tablespoons of slaw on the bottom of each. Top with 3-5 meatballs and 1-2 more tablespoons of slaw. Drizzle the top with blue cheese dressing, blue cheese crumbles, and buffalo sauce. Enjoy!