The buffalo chicken meatballs that are in this sandwich are delicious. They are so good in fact, you can eat them without putting them on the sub bun. Sometimes, I will just make a huge batch of meatballs and keep them in the slow cooker for people to munch on at our various events and potluck dinners. They are such a different taste than regular beef meatballs, and they aren’t as messy as a regular chicken wing. They always get eaten right up. I usually make at least a double or triple batch. Check out what they are saying about this recipe over at Spend With Pennies:
“I pretty much devoured these and I know you’ll love them too!”
I couldn’t serve these out fast enough when I made them for our last Sunday game day party.
Ingredients
6 Sub Rolls
½ cup Land O’ Lakes butter
1 teaspoon garlic powder
½ teaspoon parsley
fresh cole slaw
Kraft ranch or bleu cheese dressing to taste
1½ cups buffalo hot sauce
½ cup Panko bread crumbs
¼ cup Frank’s buffalo hot sauce
⅓ cup diced celery
2 tablespoons minced onion
1 egg, separated
pepper to taste
1 pound ground chicken
2 eggs
2 teaspoons Gold Medal flour
2 tablespoons milk
Panko bread crumbs (approx. 2 cups)
Instructions
Preheat oven to 400 degrees.
Pour 2 cups bread crumbs into a bowl. In a separate bowl combine 2 eggs, 1 egg yolk, milk and flour. Whisk until smooth and set aside.
In a small bowl, combine ½ cup bread crumbs, hot sauce, celery, onion and the reserved egg white. Add ground chicken and mix just until combined.
Divide into 18 equal pieces roll into balls. Roll each ball in the Panko crumbs, dip into the egg mixture and roll in the Panko crumbs again. Place on a rack and bake 25 minutes.
Open the Sub Rolls and spread butter on each. Sprinkle with parsley and garlic powder. Broil about 3-4 minutes or just until lightly toasted.
Place fresh coleslaw on each roll.
Toss meatballs, a few at a time, in heated buffalo sauce. Place 3 meatballs on each Sub Roll and drizzle with dressing. Garnish with a sandwich pick.
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Quick Tip: Make meatballs without coating in sauce and store up to 24 hours before serving.
Thanks again to Spend With Pennies for this jaw dropping recipe.