.buffalo chicken meatball subs.

traditional italian meatball subs have been around for as long as (mumble mumble pretend i really know). spice up your kitchen life and try this twist- buffalo chicken meatball subs. you could throw in some of your own variations, based on your home's flavor palette. this was a home run for my eye guy and i believe everything he tells me. here we go!



dice up a few cloves of garlic. disclaimer: i now wear gloves when working with garlic or jalapenos so that i don't get any of the strong smells or spices on my babycakes. even if you don't have your own babycakes, i highly recommend this so your hands don't stink.



chop up some parsley. not too little, not too much. preheat your oven to 400 degrees.



mix one pound of ground chicken with your garlic, parsley, freshly ground pepper and salt in a mixing bowl.



disclaimer number 2: i have never before made meatballs of any form and wasn't sure if i would need eggs for binding or breadcrumbs for filler. i decided to go straight to forming the chicken balls to see if they would hold. alas, they did. i placed them on a cookie sheet a couple of inches apart; just like i would cookies before baking.



to add a little something something, i drizzled some of this chipotle blue cheese sauce from target. yumm. you might want to add in blue cheese crumbles or regular blue cheese dressing if you have it. this is what i had and this is what i used. pop your chicken balls in the oven for 10 minutes. disclaimer number 3: i swear i have really pretty cookie sheets that don't have years of proof on them, but i always pull out this really ugly pan so that you feel sorry for me i guess.



melt 3 tablespoons of butter in a skillet with about 1/3-1/2 cup hot sauce. remove your chicken and flip them over. return to oven and cook for 8 more minutes.



when that timer goes off, toss your meatballs in the buffaloesque sauce until covered. put back on the cookie sheet and cook for another 2-4 minutes.



meanwhile, cut open your hoagie roll. because it was way cheaper and i didn't need a big ol' bag of hoagie rolls, i just bought one loaf of french bread and cut my own sub-sized portions from it. the bread was probably wider than i would have liked, but it worked. did i mention it was cheaper?

plop in your buffalo chicken meatballs, top with some parmesan cheese (or blue cheese or mozarella or whatever you have in your fridge). put the sub back in the oven to bake and maybe even broil for a few minutes to melt the cheese.



remove from the oven and drizzle a little more hot sauce if you're feeling daring on top and some more blue cheese sauce. i even added some celery pieces for crunch and to add to the buffalo chicken atmosphere.



like i told you before, it was a hit and a dish i'll be making again. take a bite out of your menu monotony and try these for your crew.

buffalo chicken meatball subs
makes 2 subs

what you need
1 lb ground chicken
3 cloves garlic
1/3 bunch of parsley
salt and pepper
3 tbs butter
1/3-1/2 cup hot sauce
blue cheese or blue cheese dressing
cheese for topping (parmesan or blue cheese or mozarella)
chopped celery for topping (optional)
2 hoagie rolls OR 2/3 loaf of french bread cut into two sandwiches

what you do

Mix in a bowl, one pound ground chicken, garlic, parsley, salt and pepper. Add in blue cheese if you have it. Preheat the oven to 400 degrees. Form meatballs and place on a cookie sheet. Drizzle with blue cheese dressing if you did not add in actual blue cheese.

Bake for 10 minutes, then remove and flip.

Bake for another 8 minutes.

On a skillet over medium heat, combine 3 tbs of butter with 1/3-1/2 cup hot sauce. I used Frank's hot sauce.

When 8 minute are up, remove from oven and toss the chicken meatballs in your buffaloesque sauce. Put them back on the cookie sheet and bake an additional 2-4 minutes.

Cut open your subs and stuff with chicken meatballs, top with cheese and bake (maybe even broil) for another 3-5 minutes until the cheese melts.

Drizzle more blue cheese dressing and some hot sauce if you like heat on your sub. You can top with some chopped up celery if it suits your fancy.

Enjoy!