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Ultimate Buffalo Chicken Meatballs Sub

Baked Buffalo sauce infused, tender chicken meatballs studded with sauteed celery, onions, and carrots and crumbled bleu cheese served on toasted submarine or hoagie rolls topped with creamy, perfectly melted cheese. Game Day Perfection!
Course Appetizer, Main Course, Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 796kcal
Author Rebecca Lindamood


Ingredients for the Buffalo Chicken Meatballs

  • 2 tablespoons butter
  • 1/3 cup onion peeled and finely diced
  • 1/3 cup celery finely diced
  • 1/3 cup carrots finely diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves garlic peeled and minced
  • 1 cup panko bread crumbs
  • 2 large eggs lightly beaten
  • 1 1/2 cups Buffalo Sauce divided, plus extra for drizzling
  • 1 1/2 pounds ground chicken
  • 1/3 cup to 1/2 cup bleu cheese crumbles
  • 1/4 cup fresh parsley finely chopped, or 1 tablespoon dried parsley flakes

Ingredients for The Ultimate Buffalo Chicken Meatballs Subs

  • 8 fresh 4 to 6 inch sub rolls
  • 4 tablespoons butter melted
  • 8 leaves butter or romaine lettuce
  • 16 slices Land O Lakes Deli American


To Make the Buffalo Chicken Meatballs

  • Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper and set aside.
  • Melt the butter in a heavy-bottomed small saucepan over medium heat. Add the finely diced onions, celery, and carrots. Sprinkle with the salt, and stir to evenly coat everything in the melted butter. Lower the heat and sweat the mixture for 4 to 5 minutes, or until the onions have become translucent at the edges and the carrots and celery have softened slightly. If the mixture dries out before you can reach that point, you can add 1 teaspoon of water at a time until the carrots and celery reach that stage.
  • Add the garlic to the pan and stir, cooking just until aromatic; about 1 to 2 minutes more.
  • Transfer the mixture to a large bowl. Let it rest for 5 minutes to cool.
  • Add the 1/2 of a cup of the Buffalo sauce, panko bread crumbs, and eggs and mix thoroughly. Add in the ground chicken, bleu cheese crumbles, and chopped parsley and mix gently until even.
  • Using a disher or cookie scoop for ease, divide the mixture into 30 meatballs, rolling each one gently to help shape it. Place them onto your prepared baking sheet with at least an inch of space surrounding each meatball. 
  • Using another 1/4 cup of the Buffalo sauce, gently brush the tops of the meatballs.
  • Bake for 14 to 16 minutes, or until a thermometer inserted in the center of a meatball reads 165°F.
  • Transfer the meatballs to a large, heatproof mixing bowl. Pour the remaining 3/4  cup of Buffalo sauce over the meatballs and gently toss to coat.

To Make the Ultimate Buffalo Chicken Meatballs Sub

  • Preheat the oven broiler with a rack 6 to 8 inches below the burner.
  • Open the rolls and lay them out -cut side up- on a sheet pan. Brush the rolls with the melted butter. Broil for 2 to 3 minutes, watching carefully to avoid burning, or until the rolls are light golden brown. Remove the pan from the oven.
  • Lay out 4 to 5 meatballs on the bottom half of each roll, drape 2 slices over each meatball sub, and return to the broiler just until the cheese is melted.
  • Arrange a slice of lettuce on each sandwich. If desired, drizzle with additional Buffalo sauce before serving with plentiful napkins!


Calories: 796kcal | Carbohydrates: 52g | Protein: 43g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 251mg | Sodium: 3958mg | Potassium: 927mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3110IU | Vitamin C: 5.8mg | Calcium: 753mg | Iron: 5mg