Buffalo Chicken Meatball Subs (Slow Cooker)

Recipe by rpgaymer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon vegetable oil
  • 1
    lb lean ground chicken
  • 34
    cup dry breadcrumbs
  • 1
    carrot, peeled & minced
  • 1
    stalk celery, minced
  • 1
    egg, lightly beaten
  • 2
    tablespoons hot sauce (a buffalo style sauce like Frank's Red Hot)
  • 1
    cup hot sauce (a buffalo style sauce like Frank's Red Hot)
  • 14
    cup blue cheese, crumbled
  • 2
    tablespoons Greek yogurt
  • 4
    bread (sub rolls or large hot dog buns)
Advertisement

DIRECTIONS

  • Heat oven to 450. Coat bottom of a baking dish with oil.
  • In a large bowl, combine ground chicken, bread crumbs, carrot, celery, egg, and 2 tablespoons buffalo sauce; mix until just incorporated. Firmly roll the mixture into 12 balls, about 2 inches each; place in prepared dish.
  • Bake 15 minutes, or until lightly browned and cooked through.
  • Transfer meatballs to slow cooker. Pour remaining 1 cup buffalo sauce on top. Cover and cook on low 8 to 10 hours.
  • Keep warm until ready to eat.
  • Combine the blue cheese and yogurt in a small dish. Use the back of a spoon to mash it into a smooth paste. To serve, spread cut rolls with blue cheese spread. Top with meatballs. Spoon on additional sauce from bottom of slow cooker, as desired.
Advertisement