(Healthier) Buffalo Chicken Meatball Subs
This is the perfect, portable food for gameday or a quick weeknight dinner!
- 2 pounds ground chicken
- 1 small onion, finely minced
- 3 gloves garlic, minced
- 1/2 cup of parsley, chopped
- 1/3 cup of crumbled blue cheese
- Salt and pepper to taste
- Olive oil to drizzle
- 1 cup hot sauce, such as Sweet Baby Ray's Wing Marinade and Sauce
- Blue cheese/Ranch dressing for dipping
- 6 whole wheat hoagie rolls
First, preheat the oven to 400. Mix the first 6 ingredients in a large bowl, making sure to incorporate all the extras into the meat thoroughly. Form the ground meat mixture into large meatballs; you should be able to form around 18 medium-sized meatballs. Arrange the meatballs on a nonstick baking pan (or spray with Pam first), then drizzle the meatballs with olive oil. Bake for 25-30 minutes, turning the meatballs halfway through.
While the meatballs are almost finished baking, heat up the buffalo sauce in a large sauce pan over medium heat. Once the meatballs are finished baking, place them in the buffalo sauce and toss to coat.
Prepare the hoagie rolls however you would like. I prefer mine with a little extra blue cheese and buffalo sauce dressed over top. Others like to put blue cheese dressing/ranch along the inside. No matter how you prepare it, place 3 sauce-drenched meatballs inside hoagie roll.
Note: This recipe can be adjusted to be an appetizer as well. Prepare and bake meatballs the same way. Rather than placing them in the buffalo sauce and tossing, simply stick a toothpick in each one and serve with buffalo sauce on the side.