Mini Buffalo Chicken Meatball Subs
- 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
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.]