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  • Writer's pictureTerri Windover

Buffalo Chicken Meatball Sub

These buffalo chicken meatball subs are so tasty and simple to make. The best part is you can make a double or triple batch of meatballs, freeze and thaw as needed. I'm game for pretty much anything with buffalo sauce in or on it and these chicken meatball subs are no exception.

Buffalo Chicken meatball subs/


  • ½ c. hot sauce mixed with 2 tbsp. melted butter

  • 1 lb. ground chicken

  • ½ c. panko breadcrumbs

  • 1 egg

  • 1 small stalk celery, sliced thinly and then finely chopped

  • 1 tbsp. chopped fresh parsley

  • 1 tsp. garlic powder

  • salt and pepper

  • hoagie rolls, sub rolls, or ciabatta

  • ¼ lb. sliced Pepper Jack cheese

DIRECTIONS: Make the meatballs: Preheat oven to 400 degrees F. Add half of the hot sauce mixture to a medium bowl with the chicken, panko, egg, celery, parsley and spices. Mix together well and add a bit more panko if mixture is too wet.

Form 12 golf-ball-size meatballs. Place them on a parchment-covered baking sheet and bake for 15–20 minutes until cooked through. Make the sub: Toast roll, place two slices of cheese on bottom half, and place 3 meatballs on top.

Place two more slices of cheese on top of meatballs and return to oven to melt cheese. Top with remaining hot sauce mixture before serving.

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