Buffalo Chicken Meatball Subs
 
Prep time
Total time
 
I came up with this Buffalo Wing Sauce for my chicken meatballs because I wanted a smooth, velvety sauce that would hold up to long hours in a crockpot and that would keep my meatballs moist and flavorful.
Author:
Recipe type: Dinner
Cuisine: Football Food
Serves: 20
Ingredients
  • 2 pounds Ground Chicken - White or combo of White and Dark Meat
  • ⅔ Cup Bread Crumbs
  • 2 Celery Stalks
  • ¼ of a Small Yellow Onion
  • 2 teaspoons Salt
  • ½ teaspoon Pepper
  • 2 Eggs
  • For the Sauce:
  • ½ Stick (4 tablespoons) Butter
  • ⅓ Cup AP Flour
  • 2 Cups Whole Milk, Half and Half or Part Skim and Part Heavy Cream
  • ½ - 1 Cup Buffalo Wing Sauce
Instructions
  1. To Make the Meatballs:
  2. Preheat the oven to 350F
  3. Place ground chicken into a large mixing bowl. Add the bread crumbs, salt and pepper.
  4. Finely mince the celery stalks and onion with a knife or food processor.
  5. Add the vegetables and eggs to the meat mixture.
  6. Mix with your hands till just blended. Do not over mix!
  7. Let rest for a few minutes so that the bread crumbs soften and absorb some of the egg.
  8. With an ice cream scoop (for large meatballs) or a melon baller (for appetizer sized meatballs, scoop the meat mixture into rough balls and place on a large cookie sheet.
  9. With wet hands, quickly roll each portion of meat into a ball, placing them back onto the cookie sheet as you roll each one.
  10. Bake at 350F for 30 minutes.
  11. For the Buffalo Wing Sauce:
  12. Melt the butter in a large sauce pot over medium high heat.
  13. When the butter is melted, remove the pan from the heat and add the flour, whisking till smooth.
  14. Slowly pour the milk into the flour/butter mixture, whisking after each ½ cup of milk added.
  15. Place the pan back on medium heat and bring to a boil, whisking often.
  16. When sauce has reached a rolling boil, add the Buffalo Wing Sauce, ½ cup at a time, tasting after each addition till the sauce has the heat you like best.
  17. Remove from the heat and set aside till the meatballs are cooked.
  18. To Cook in a Crockpot:
  19. You can let the meatballs and sauce cool to room temp, then freeze in separate containers. To reheat, bring the sauce to room temperature, then add the frozen meatballs and the sauce to a crockpot. Cook on low heat forf6-8 hours.
  20. You can also cool both the meatballs and sauce, then refrigerate for up to 2 days. To reheat, place both the cold meatballs and the cold sauce into a crockpot and cook on low heat for 4 - 6 hours.
  21. To serve the same day: Place the freshly baked meatballs into a crockpot, pour the warm sauce over all, mixing to coat well, then cook over low heat for 2-4 hours.
Recipe by Dang Good Cookin' at https://danggoodcooking.com/buffalo-chicken-meatball-subs/