It’s been awhile since I posted something buffalo-y, hasn’t it? I figured it was time to remedy that, because going too long with buffalo something-or-other is just not acceptable!!
I recently came across these meatballs on Pinterest and immediately decided that I needed to turn them into a yummy sub sandwich. I used the same seasonings as the original recipe, but did not have the time nor the patience to cook them in the crock-pot. I love me some crock-pot cookin’, but I needed these babies in mah belleh just a leetle bit quicker than that. Therefore, skillet cookin’ it was! Look how cute those little meatballs – or chicken balls as J calls them – are!
Put those babies in the hot skillet and sear ’em, then flip ’em over and pour on some buffalo sauce! Cook a few more minutes and they are ready, ready, ready!
Mmm…buffalo sauce! I seriously love the stuff. I don’t like traditional chicken wings because gnawing on those little bones is just too much work for so little meat, but I love me some boneless wings or anything else I can pour the sauce on. And these…chicken meatballs, smothered in buffalo sauce, nestled in a sub roll with avocado and lettuce and then topped with ranch dressing??? Yeah. I’m pretty much in love. I could wrap a little “blanket” around him and call him my new baby. Ok, that sounded a little creepy so let’s pretend I didn’t say it. Mmm’kay?
Buffalo Chicken Meatball Subs
Inspired by Damn Delicious
Ingredients
- 1 lb ground chicken
- 1/2 cup Panko (or other breadcrumbs)
- 1 egg
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 green onions, dark green parts thinly sliced
- salt and pepper, to taste
- 1/2 – 1 cup buffalo sauce
- 4-6 whole wheat sub rolls
- 2 cups shredded lettuce
- 1 large avocado, sliced
- ranch dressing (or blue cheese if you prefer)
Preparation
- In a large bowl, combine the chicken, Panko, egg, garlic & onion powders, green onions, salt and pepper. I use my hands for the most even, if also the most messy, mix.
- Using a medium cookie scoop, or just your hands, form the mixture into 1-inch (or large if you prefer) balls.
- Heat a large skillet over medium-high heat and spray with cooking spray or use 1 teaspoon of olive oil to just coat the bottom.
- Add the meatballs, in a single layer, to the heated skillet and allow to cook, without moving, until the bottom is seared and browned.
- Using a pair of tongs, gently turn the meatballs over and repeat the searing process. Now add in 1/2 cup of the buffalo sauce, reduce the heat to medium, and cook the meatballs through. This will take 3-5 minutes depending on how big you made your meatballs.
- Remove from the heat and add in more buffalo sauce if you like. Stir to coat.
- To prepare the subs, I toasted the sub rolls on a flat griddle over medium-high heat just enough to give it a little crunch factor. This step is optional, depending on your preference for toasted buns.
- Next, top with 1/4 cup or so of shredded lettuce, a few slices of avocado, 4 or 5 meatballs, and a drizzle of ranch dressing.
- Lastly, devour this sandwich…because you won’t have any other option after the first bite!
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