Buffalo Chicken Meatball Subs
These Buffalo Chicken Meatball Subs are saucy, spicy and outrageously delicious!! (makes 4 subs with 5 meatballs, or 5 subs with 4 meatballs).
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Servings (click & slide): 4 subs
Calories per serving: 597kcal
Cost per serving: £3 / $4
Equipment
- Large Mixing Bowl
- Large Greaseproof Baking Tray
- Box Grater
- Sharp Knife & Chopping Board
- 1 tbsp Measuring Spoon
Ingredients
Buffalo Chicken Meatballs
- 1lb / 500g Ground Chicken (see notes)
- 1x 5oz/150g bottle of Frank's Buffalo Sauce (or same measurement of your fave buffalo sauce)
- 3/4 cup / 45g Panko Breadcrumbs
- 1/2 cup / 40g freshly grated Parmesan
- 1/4 cup finely diced Fresh Parsley
- 1 Egg
- 1 small Onion, peeled & grated on a box grater
- 1 clove of Garlic, finely diced
- 1 tsp Worcestershire Sauce
- 3/4 tsp Salt
- 1/4 tsp Black Pepper
- Oil Spray, as needed
Subs
- 4x 8" Sub Rolls
- 8 tbsp Blue Cheese Sauce (see notes)
- 5 square slices of Monterey Jack, each slice cut into 4, so 20 mini squares in total (or cheese of choice)
- finely diced Fresh Chives, to garnish
Instructions
- Mix Chicken: In a large mixing bowl add chicken, breadcrumbs, parmesan, parsley, onion, garlic, egg, Worcestershire sauce, salt and pepper. Use your hands to mix it together until evenly combined.
- Prep Meatballs: Use a 1 tbsp measuring spoon to scoop chunks of the meat onto a baking tray. You should get 20 chunks. One by one roll the chunks of meat into meatballs.
- Bake Meatballs: Liberally spray the meatballs all over with oil spray, then bake in the oven at 200C/400F for 20mins, or until golden brown and piping hot through the centre.
- Buffalo Chicken Meatballs: Tip the cooked meatballs into a mixing bowl and pour in all the buffalo sauce. Toss to combine.
- Prep Subs: Slice through the centre of each of the subs (make sure you don't go all the way through). Slot in the meatballs, then spoon over a bit of excess buffalo sauce. Place a mini square of cheese on each meatball, then place the subs onto a baking tray.
- Cook Subs: Place the subs under the grill and broil for a few mins until the cheese has melted.
- Serve Subs: Drizzle over any excess buffalo sauce, then drizzle over blue cheese sauce. Sprinkle with chives then serve up and enjoy!
Quick Demo
Notes
a) Ground Chicken - If you're struggling to find chicken mince/ground chicken, just pulse up 500g/1lb boneless skinless chicken thighs in a food processor until it mimics the texture of ground chicken. If you've got the choice, always use chicken thigh over breast - it's much fattier, so doesn't dry out as easily and it's got much more flavour.
b) Panko Breadcrumbs - These are Japanese breadcrumbs. They're big and airy, so they help retain moisture and keep the meatballs soft/juicy. You'll find them in the Asian section of most supermarkets.
c) Blue Cheese Sauce - You can use my homemade blue cheese dip that I serve with my buffalo grilled cheese if you fancy! On the contrary, if you don't like blue cheese you can sub the sauce for ranch instead.
d) Serving - If you've only got smaller rolls, you can just add less meatballs and use more subs.
e) Calories - Per sub.
Your Private Notes:
Nutrition:
Nutrition Facts
Buffalo Chicken Meatball Subs
Amount Per Serving
Calories 597
Calories from Fat 282
% Daily Value*
Fat 31.3g48%
Saturated Fat 14.52g91%
Trans Fat 0.187g
Polyunsaturated Fat 3.89g
Monounsaturated Fat 10.403g
Cholesterol 192mg64%
Sodium 1650mg72%
Potassium 887mg25%
Carbohydrates 35.72g12%
Fiber 2.1g9%
Sugar 4.63g5%
Protein 42.88g86%
Vitamin A 1477IU30%
Vitamin C 9.1mg11%
Calcium 585mg59%
Iron 4.34mg24%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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