Buffalo Chicken Meatballs Sub
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 pounds ground all-white-meat chicken
  • 1 small onion, grated
  • 3 cloves garlic, minced
  • ½ cup parsley, chopped
  • ¼ cup blue cheese, chopped
  • Salt and freshly ground black pepper
  • olive oil, for drizzling
  • 4 tablespoons butter
  • 1 cup Franks Red Hot Buffalo sauce
  • ½ cup blue cheese crumbles
  • blue cheese dressing for dipping
  • 1 loaf Italian Bread
  1. In a bowl, mix ground chicken, onion, garlic, parsley, and season with salt and freshly ground black pepper. Form into meatballs about an inch around.
  2. Arrange the meatballs in a pan with 1 tbsp of olive oil. Cook until the meatballs are cooked through and golden brown, about 20 minutes, turning the meatballs occasionally. You can also make over the campfire. Spray tin foil with cooking spray and arrange the meatballs. Seal the foil and put in the coals for at least 20 minutes or until cooked.
  3. When the meatballs are almost done, melt butter in a large skillet. Add the hot sauce and whisk to combine. Toss the meatballs in the hot sauce to coat.
  4. Spread blue cheese crumbles on both sides of the inside of the roll and add meatballs. Drizzle a bit of the extra buffalo sauce and blue cheese dressing over the top.
  5. Spray tin foil with cooking spray and wrap the entire sub. Set the sub in the coals of the fire and cook for 5-10 minutes or until cheese is melted and bread is toasted.
Recipe by 50 Campfires at https://50campfires.com/buffalo-chicken-meatballs-sub/