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!
Ingredients
Ingredients for the Buffalo Chicken Meatballs
2tablespoonsbutter
1/3cuponionpeeled and finely diced
1/3cup celeryfinely diced
1/3cupcarrotsfinely diced
1 teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
3clovesgarlicpeeled and minced
1cup panko bread crumbs
2largeeggslightly beaten
1 1/2cupsBuffalo Saucedivided, plus extra for drizzling
1 1/2poundsground chicken
1/3cupto 1/2 cup bleu cheese crumbles
1/4cupfresh parsleyfinely chopped, or 1 tablespoon dried parsley flakes
Ingredients for The Ultimate Buffalo Chicken Meatballs Subs
8fresh 4 to 6 inch sub rolls
4tablespoonsbuttermelted
8 leavesbutter or romaine lettuce
16 slicesLand O Lakes Deli American
Instructions
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!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.