Buffalo Chicken Meatball Subs Slow Cooker Recipes

Steps:

• In large bowl, mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; gently mix to combine. Using wet hands, shape mixture into 1 1/2-inch meatballs (about 36 total).
• In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and meatballs. Transfer browned meatballs to 4-quart slow cooker. Pour 1/4 cup of the sauce over meatballs. Cover; cook on Low heat setting about 3 hours or until thermometer inserted in center of meatballs reads at least 165°F.
• In small bowl, beat melted butter and remaining 1/4 cup sauce with whisk. Drizzle over meatballs; gently toss to coat.
• Serve with blue cheese dressing as a dip.

Steps:

• Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
• Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Steps:

• 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.

Steps:

• Pre-heat oven to 400ºF.
• In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper.
• Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls - you should have sixteen meatballs in total.
• Wash your hands after handling the raw poultry.
• Arrange the meatballs on a nonstick sheet pan and drizzle them with extra-virgin olive oil.
• Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
• While the meatballs are baking, melt the butter in a large skillet over medium heat.
• Add the hot sauce and whisk to combine.
• Toss the baked meatballs in the hot sauce to coat.
• Serve the meatballs with a bowl of blue cheese dressing garnished with scallions, celery and carrot sticks alongside.