5 from 15 votes
Buffalo Chicken Meatball Sandwiches
Buffalo Chicken Meatball Sandwiches feature moist ground chicken blended with buffalo sauce, green onions, garlic, and celery, baked into spicy meatballs. The balls are coated in a buttery buffalo sauce, then served in rolls with blue cheese dressing and crumbles for tangy richness and bold flavor.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
6
Calories:
627 kcal
Course:
Lunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 627
% 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.