Buffalo Chicken Meatball Sub
1 lb. ground chicken
4 oz. mozzarella cheese, grated
1/2 cup grated carrot
1/2 cup panko
1/2 cup rolled or quick oats
1/2 cup ranch dressing
1/2 cup Frank’s Red Hot
5 bakery-style sandwich rolls
4 oz. cheddar cheese
ranch dressing and hot sauce, for dipping
Preheat oven to 500F. Line a large cookie sheet with parchment paper.
In a large bowl, combine chicken, egg, mozzarella, carrot, panko, oats, ranch dressing, and hot sauce. Mix until combined.
Scoop chunks of the mixture, 2 tablespoons each; shape into balls. Place on baking sheet. Bake for 12-15 minutes or until cooked through.
Slice sandwich rolls in half and top with 3-4 meatballs. Drizzle extra hot sauce if desired. Top with cheddar cheese. Place on baking sheet, with the top half of the roll cut-side up beside the portion with the meatballs.
Place sandwiches back in the oven for 5 minutes, or until the cheese has melted and the bread is beginning to brown at the edges. Top the meatballs with the sliced bun tops. Serve with extra ranch dressing and hot sauce, as desired.
Makes: 5 servings
Prep Time: 5 minutes
Chill Time: n/a
Cook Time: 20 minutes