Buffalo Chicken Meatball Sandwiches
User Reviews
5
Buffalo Chicken Meatball Sandwiches
Description
The meatballs combine ground chicken (preferably thigh meat), green onions, garlic, minced celery, eggs, salt, pepper, and breadcrumbs, gently mixed with a small amount of buffalo sauce for seasoning and moisture. They are portioned into uniform balls, smoothed by hand, brushed with oil, and baked first at 450°F, then finished at 500°F for browning.
A separate sauce of buffalo hot sauce and melted butter is heated and covered to keep warm, coating the meatballs with a spicy, rich glaze. The meatballs are served on bolillo or hoagie rolls optionally melted with provolone or havarti. Blue cheese dressing and crumbled cheese add sharp, creamy contrast.
This sandwich balances spicy, savory chicken meatballs with cool, tangy cheese, ideal for game day or casual meals.
Leftover blue cheese dressing can be used as a salad dressing or dip. Melting cheese slices on the rolls adds a creamy texture complementing the buffalo heat.
Ingredients
- 2 ¼ cups buffalo sauce Frank's RedHot Wings brand
- 8 tablespoons butter
- 2 pounds ground chicken , I prefer thigh meat
- 4 green onions , white and green parts minced
- 4 cloves garlic , minced or pressed
- 2 ribs celery , finely minced
- 2 egg
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 cup plain breadcrumbs
- canola oil for brushing tops of meatballs
- 6 bolillo roll or hoagie roll
- 1 cup blue cheese dressing
- 1 ounce blue cheese crumbled
Instructions
- Reserve ¼ cup of the buffalo sauce for the meatball mixture. Add 2 the rest of the sauce and the butter to a large skillet and heat over medium until the butter melts, whisking well to make a smooth sauce. Turn off the heat and cover it with a lid.
- Preheat the oven to 450°F. In a large bowl, use your hands to gently mix the ground chicken with the reserved ¼ cup of buffalo sauce, the green onion, garlic, celery, eggs, salt and pepper, and breadcrumbs until well combined. Don't overwork the mixture or your meatballs could turn out dry or tough.
- Then, use a 2-inch cookie scoop to form all of the meatballs into equal size balls, laying them out in rows on a sheet pan. Next, fill a small bowl with water, dip your hands in, then roll each of the meatballs in the palms of your hands until smooth and uniform, placing them back on the sheet pan as you go. Brush each of the tops with a little oil then bake in the oven for 10 minutes. Raise the heat to 500°F and cook for 5 more minutes to brown the tops.
- Warm the buffalo sauce on medium then add the meatballs, tossing to coat. Split the rolls and toast or warm up in the oven. Slather split sides with blue cheese dressing and fill each roll with 3 meatballs. Serve with crumbles of blue cheese on top and more blue cheese dressing if desired.
Notes
- Melt provolone or havarti cheese on sandwich rolls for extra creaminess, if desired.
- Use leftover blue cheese dressing as a salad dressing or a dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 38g | 13% |
| Protein | 38g | 76% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 229mg | 76% |
| Sodium | 4207mg | 175% |
| Potassium | 982mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 172mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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