Mini Buffalo Chicken Meatball Subs
HOME > Recipes > Mini Buffalo Chicken Meatball Subs

Mini Buffalo Chicken Meatball Subs

Ingredients

  • 1 pound ground chicken

  • Salt & pepper

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 cup hot sauce, such as Frank’s RedHot

  • Olive oil, for drizzling

  • 2-4 Tablespoons of butter, cut into chunks

  • Celery salt, to taste

  • 1/2 cup blue cheese crumbles

  • 1 carrot, grated

  • 1 celery stalk, finely diced or thinly sliced into matchsticks

  • 8 King's Hawaiian Sweet Mini Sub Rolls, opened

  • Ranch dressing, for dipping

Preparation

Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper or spray with cooking spray.

Place ground chicken in a mixing bowl. Season with salt, pepper, onion, garlic powder, and a shake of hot sauce. Gently mix to combine. Roll into walnut or ping pong ball-sized meatballs and line on the baking sheet, making sure not to crowd the pan. Give them a light spritz of cooking spray, and place in oven for 10-12 minutes or until golden brown and cooked through. Remove from oven. Place in the hot sauce mixture and mix gently to coat.

While the meatballs are cooking, place a medium sized saucepan or skillet over low heat. Add the hot sauce. When it starts to steam, add in the butter one piece at a time. Whisk or stir gently with a fork until each piece is incorporated. The more butter you add, the less spicy the sauce. Season with celery salt and set aside until meatballs are finished cooking.

Place 2 or 3 meatballs inside the mini sub rolls and sprinkle with blue cheese. Add some of the grated carrot and celery. Serve with ranch alongside for dipping.

[This recipe is part of a sponsorship with our partner, King's Hawaiian.]

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...