Can I make these meatballs ahead of time?

Absolutely! You can prepare and roll the meatballs in advance and store them, covered, in the refrigerator for up to 24 hours before baking. Cooked meatballs can also be made in advance and reheated in sauce.

What’s the best way to prevent dry meatballs?

Using thigh meat helps, but don’t overmix or overbake! Mix gently just until combined, and pull the meatballs from the oven as soon as they’re flaming orange and cooked through.

Can I use a different sauce if I don't like buffalo flavor?

You can! Barbecue sauce works really well, or even a spicy teriyaki if you want a total twist. Just swap it into the recipe where you’d use the buffalo sauce.

Are there gluten-free options?

Yes! Swap in gluten-free breadcrumbs and rolls and you’re good to go. Double-check all your sauces and dressings as well, just to be sure.

Buffalo Chicken Meatball Sandwiches Recipe

Description

These Buffalo Chicken Meatball Sandwiches pack all the zesty flavor of classic buffalo wings into an easy-to-eat, hearty sub. Juicy, baked chicken meatballs are coated in a tangy Buffalo sauce and tucked into toasted rolls slathered with cool blue cheese dressing, making this a crowd-pleasing game day or dinner favorite.

Ingredients

Units Scale

For the Buffalo Sauce

2 1/4 cups Frank’s RedHot Wings Buffalo Sauce
8 tablespoons butter

For the Meatballs

2 pounds ground chicken (preferably thigh meat)
1/4 cup reserved buffalo sauce (from above)
4 green onions, white and green parts minced
4 cloves garlic, minced or pressed
2 ribs celery, finely minced
2 eggs
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup plain breadcrumbs
Canola oil, for brushing

For the Sandwich Assembly

6 bolillo rolls or hoagie rolls
1 cup blue cheese dressing (plus more for serving, if desired)
1 ounce crumbled blue cheese

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Instructions

Make the Buffalo Sauce: Reserve ¼ cup of the buffalo sauce for the meatball mixture. Add the remaining buffalo sauce and butter to a large skillet and heat over medium until the butter melts, whisking well to make a smooth sauce. Turn off the heat and cover with a lid to keep warm.
Prepare the Meatball Mixture: Preheat your oven to 450°F. In a large bowl, gently mix the ground chicken with the reserved ¼ cup buffalo sauce, green onions, garlic, celery, eggs, salt, pepper, and breadcrumbs. Mix until just combined; overworking can make the meatballs tough.
Form and Shape the Meatballs: Use a 2-inch cookie scoop to portion the meat into equal-sized balls and arrange them in rows on a sheet pan. Fill a small bowl with water, dip your hands in, then roll each meatball until smooth and uniform. Return to the sheet pan as you go.
Bake the Meatballs: Brush the tops lightly with canola oil. Bake in the preheated oven for 10 minutes. Raise the oven temperature to 500°F and continue baking for 5 more minutes to brown the tops.
Coat Meatballs in Sauce: Warm the buffalo sauce mixture over medium heat. Add the hot meatballs straight from the oven and toss gently to coat evenly in the sauce.
Assemble the Sandwiches: Split the rolls and toast or warm them in the oven. Generously spread blue cheese dressing on the inside of each roll. Fill each roll with 3 meatballs, drizzle with more blue cheese dressing if desired, and sprinkle with crumbled blue cheese. Serve immediately.

Notes

Add a slice of provolone or havarti cheese to the rolls and melt it for extra creaminess.
Any leftover blue cheese dressing works great as a salad dressing or dip for veggies.
For a milder taste, use less buffalo sauce or substitute part with melted butter.
Meatballs can be baked ahead and stored in sauce for up to 2 days before assembling sandwiches.

Nutrition

Serving Size: 1 sandwich (with 3 meatballs, sauce, and toppings)
Calories: 600
Sugar: 4g
Sodium: 1890mg
Fat: 36g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 33g
Cholesterol: 170mg