Buffalo Chicken Meatball Sandwiches

Today’s recipe was another one inspired by browsing Pinterest. Crist pinned a buffalo chicken meatball sub, and it sounded incredibly delicious to me… a quick mental inventory of my kitchen told me that all I’d need to make my own version was some blue cheese. So, I hit the grocery store on my lunch break for some blue cheese, spent the drive home contemplating the best way to make these meatballs (and the resultant sandwich) come together, and an hour after I arrived home, we were enjoying it!

Buffalo Chicken Meatball Sandwiches
serves 4

1lb ground chicken
2 cloves garlic, minced
4 baby carrots, finely grated
1/4 tsp onion powder
1/2 tsp kosher salt
1/4 tsp black pepper
pinch of cayenne pepper
one egg, beaten
1 1/2 T milk
1/2 cup plus 1 1/2 T hot sauce, divided (I use Frank’s Red Hot)
1/2 cup plain breadcrumbs (possibly a bit more)
1 small heart romaine, shredded
blue cheese dressing (see recipe below)
4 hamburger buns/ciabatta rolls/hoagie rolls

Blue cheese dressing:
1/2 cup 2% greek yogurt or sour cream
1/2 cup blue cheese crumbles
2-3 T milk
pinch each of salt and pepper

To make the dressing, whisk all ingredients together. If you prefer the dressing a little thinner, add a bit more milk; if you’d like it thicker, add a bit more yogurt/sour cream.

1.) Preheat your oven to 325°. Place the ground chicken into a large mixing bowl, and add the garlic, carrots (I grated mine on the small side of my box grater), onion powder, salt, pepper, cayenne, egg, milk, and 1 1/2 T of the hot sauce. Gently combine everything with your hands.

2.) Add 1/2 cup bread crumbs to the chicken mixture, and gently work it in with your hands. If the mixture is still too wet, add more bread crumbs, one tablespoon at a time, until it will hold a nice shape when rolled into a ball (without being too dry).

3.) Line a baking sheet with non-stick foil or parchment paper. Roll the mixture into about 1.5″ balls, and place them on the baking sheet (I got 18 meatballs out of my mixture). Bake for 25-30 minutes, until they are completely cooked through.

4.) Pour the 1/2 cup hot sauce into a bowl; toss the warm meatballs in the sauce until they’re all evenly coated.

5.) Cut your rolls in half. Spread the blue cheese dressing on one side of the bread, and then top with the meatballs, some shredded romaine, and the top half of your roll.

These sandwiches were a great (and fairly healthy) twist on traditional buffalo chicken wings. Lots of delicious, spicy flavor, without being heavy or greasy. Truth be told, my husband ate THREE sandwiches! These meatballs would also be great as appetizers – make them a little bit smaller, stick them on the end of a toothpick, and serve them with the blue cheese sauce for dipping!


5 thoughts on “Buffalo Chicken Meatball Sandwiches

    • My lettuce-shredding abilities stem from being a kitchen ninja.

      (leave the romaine heart intact; use a very sharp knife to cut the entire thing into thin strips… kind of like making a chiffonade of basil, but with a big ole heart of romaine!)

  1. Pingback: lamb meatballs and orzo. | The Dough Will Rise Again

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