So far this week has been dedicated to what I ate on college game day this past Saturday. Why stop now when there are so many other delicious things to share?
Buffalo chicken wings have been the inspiration for many appetizers and meal concoctions, and one of them always seems to pop up at every party. One of my favorites is buffalo chicken dip, made with ranch instead of blue cheese. But I decided that after the baked crazy feta, I probably shouldn’t make another dip. Is a plate-full of dips a well rounded meal? How about a meatball sub? Nevermind don’t answer either of those questions. Just make these meatballs, because they are easy to make and ready to eat in under 30 minutes. And of course, freaking delicious!
This is what happens when Brent makes his own sandwiches. Apparently I exercise a little more restraint when it comes to condiments (not that I didn’t drool over his sandwich). P.S. This was his second helping.
BUFFALO CHICKEN MEATBALL SUBS
Makes 5 sub sandwiches, or approximately 20 meatballs
Ingredients:
1 lb ground chicken breasts
1 egg
3/4 cups bread crumbs
1/2 cup + 2 Tbsp of your favorite wing sauce
Pinch of salt and pepper
5 sub sandwich rolls
4 oz sharp cheddar cheese, shredded
Ranch or blue cheese dressing
Directions:
- Preheat oven to 350 degrees. Lightly grease a baking sheet, set aside.
- Place ground chicken in a large bowl, add in egg, breadcrumbs, 2 tablespoons wing sauce, and salt and pepper. Mix it all up well with your hands. Form into 20 meatballs and place on a lightly oiled baking sheet. Bake for 15-20 minutes.
- In a large bowl, add the remaining wing sauce. Once meatballs are out of the oven, add them to the sauce and toss to coat. Serve on a lightly toasted sub roll topped with the cheddar cheese and either ranch or blue cheese dressing.
These meatballs could also be served alone as an appetizer if you would like.
Source: Adapted from Tasty Kitchen
