Buffalo Chicken Meatball Subs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Switch up wing night with these spicy, saucy sandwiches.
Ingredients
- 4 tbsp. salted butter
- 1/2 c. hot sauce, such as Frank's Red Hot
- 1 egg
- 1/2 c. crumbled blue cheese, plus more for garnish
- 1/2 tsp. kosher salt
- 1 c. chopped celery
- 1/2 c. chopped onion
- 1/2 c. chopped parsley
- 2 garlic cloves, minced
- 1/2 c. plain breadcrumbs
- 1 lb. ground chicken
- 4 rolls
- 1 avocado, pitted and sliced
- 2 c. arugula
Instructions
- Preheat oven to 425 degrees F. Line a casserole dish with parchment paper, set aside. In a small sauce pan over low heat add butter and 1/2 cup hot sauce. Whisk until butter is melted and fully incorporated. Remove from heat and set aside.
- In a medium mixing bowl add egg, remaining hot sauce, blue cheese, and 1/2 teaspoon salt; whisk together with a fork. Add celery, onion, parsley, garlic, and breadcrumbs; mix together. Add chicken and mix with your hands until just combined. Don't over mix.
- Form 1 1/2" meatballs and place in the prepared casserole dish. Meatballs should be touching. Spoon half the buffalo sauce mixture evenly over the meatballs. Bake until golden brown, 15 to 17 minutes.
- Reheat buffalo sauce over low heat. Assemble sandwiches; place meatballs on fresh rolls and top with spoonful of buffalo sauce and sprinkle of blue cheese. Add slices of avocado and arugula and serve immediately.
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