Lunch: Buffalo Chicken Meatball Subs

Recipe by Judy Kim Switch up wing night with these spicy, saucy sandwiches.

Ingredients

4 tbsp. salted butter
1/2 c. hot sauce, such as Frank's Red Hot
1 egg
1/2 c. crumbled blue cheese, plus more for garnish
1/2 tsp. kosher salt
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped parsley
2 garlic cloves, minced
1/2 c. plain breadcrumbs
1 lb. ground chicken
4 rolls
1 avocado, pitted and sliced
2 c. arugula

Instructions

Preheat oven to 425 degrees F. Line a casserole dish with parchment paper, set aside. In a small sauce pan over low heat add butter and 1/2 cup hot sauce. Whisk until butter is melted and fully incorporated. Remove from heat and set aside.
In a medium mixing bowl add egg, remaining hot sauce, blue cheese, and 1/2 teaspoon salt; whisk together with a fork. Add celery, onion, parsley, garlic, and breadcrumbs; mix together. Add chicken and mix with your hands until just combined. Don't over mix.
Form 1 1/2" meatballs and place in the prepared casserole dish. Meatballs should be touching. Spoon half the buffalo sauce mixture evenly over the meatballs. Bake until golden brown, 15 to 17 minutes.
Reheat buffalo sauce over low heat. Assemble sandwiches; place meatballs on fresh rolls and top with spoonful of buffalo sauce and sprinkle of blue cheese. Add slices of avocado and arugula and serve immediately.

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