Buffalo Chicken Meatball Subs
  • For the meatballs:
  • 3 Tbsp olive oil
  • 3 Tbsp finely diced red onion
  • ¼ cup finely diced celery
  • ¼ cup finely diced carrot
  • 1 lb lean ground chicken
  • 1 tsp garlic powder
  • 1 egg
  • ¾ cup breadcrumbs
  • For the sauce:
  • ½ cup red hot sauce
  • 4 Tbsp butter
  • 2 tsp garlic powder
  • To serve:
  • hot dog buns
  • shredded red cabbage
  • ranch or bleu cheese dressing
  1. In a saute pan, over medium heat, add the 3 Tbsp olive oil, red onion, carrot and celery. Cook until softened. Stir in 1 tsp garlic powder and a little salt & pepper. Allow to cool.
  2. In a bowl add the ground chicken, egg, breadcrumb and the veggies. Mix until evenly combined.
  3. Form into golf ball sized meatballs.
  4. In the same pan you cooked the veggies, add a little drizzle of olive oil just to coat the bottom of the pan. Cook the meatballs until lightly golden brown on each side. Add the meatballs to a baking dish.
  5. Bake the meatballs at 385 degrees for about 10 minutes until the meatballs are cooked through.
  6. In a pot add the red hot sauce, butter and 2 tsp of garlic powder to a pot. Simmer until warmed through. Coat the meatballs.
  7. Serve the meatballs packed into hot dog buns with the shredded red cabbage and finished with ranch or bleu cheese dressing.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2016/10/buffalo-chicken-meatball-subs/