Spicy, tangy, and creamy, all in one bite!
1 Lb. ground chicken
1/2 cup fresh carrots, finely grated *no chunks (I use a food processor)
1/2 cup celery, finely shredded *no chunks (I use a food processor)
2 cloves fresh garlic, finely minced
1 whole large egg
1/3 cup plain dry breadcrumbs
1/4 cup milk
1/2 tsp. sea salt
A few dashes ground black pepper
2 Tbs. unsalted butter
1/2 cup any Buffalo Wing Sauce (I use bottled Frank's Original Hot Sauce)
Butter, for spreading
5 whole wheat sub/hoagie rolls (about 8" long)
Blue cheese, crumbled
Lettuce, shredded or leaves
Tomato, sliced thin
Preheat oven to 400 degrees F.
In a large bowl, combine chicken, carrots, celery, garlic, egg, breadcrumbs, milk, salt, and pepper. Mix until incorporated, being careful not to over mix. Mixture will be rather wet (this is what makes them moist). Form meat mixture into 1-1/2 inch balls, by lightly tossing them back and forth between your hands, shaping them as you go. Should make approximately 20 balls.
Place meatballs on a heavily greased or parchment-covered baking sheet. Bake, uncovered, for 20 minutes.
Meanwhile, in a large pan, combine the 2 tablespoons of butter and hot sauce. Heat over low heat until butter is melted. Once meatballs are done give them a few minutes to rest on the baking sheet. Then, transfer them to the warm sauce, gently stirring to coat them evenly. Let them remain in the sauce, uncovered over low heat, while you prepare the rolls.
Cut each roll in half. Remove some of the interior bread from the bottom half of the roll, making a small "ditch" down the middle. (This will hold the meatballs in place better). Spread butter on each half of the roll. Place rolls on a baking sheet and toast under broiler for 1-3 minutes. Watch carefully, so not to burn them!
Spread Ranch dressing over top halves of rolls. Fill the bottom halves with meatballs (about 4 per sub). Top each with blue cheese, tomato, and lettuce. Place other half on top. Cut finished sub in half, for easier handling.
Makes 5 subs
Tip: Do not omit the carrots and celery in the meatball mixture, as those are the key ingredients to making these meatballs moist! Want it less spicy? Reduce the sauce recipe in half.