• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Oui, Chef

Fare for the family table

  • Home
  • About Me
  • Recipes
  • Links
  • Contact

Buffalo Chicken Meatball Sub

February 15, 2013 By Steve Dunn Leave a Comment

Sandwich - Blog 1231
As we are decidedly a family that drowns its sorrows with sweets and not spice, we didn't fully finish the Buffalo Chicken Meatballs we made for the Patriots v. Ravens AFC Championship Game a few weeks back.  As our team went down in flames we turned from our spicy nibbles to something cool and sweet to help ease the burn of our loss.  This was devastating news for the few pints of ice cream we had in the freezer, but good news for the few remaining Buffalo Balls that were spared to live another day.

The balls rejoiced in our move to ice cream by rolling around, fist-bumping and high-fiving each other, and generally making fools of themselves as the Ravens rolled to victory.  In the end though, their date with destiny was only to be delayed a mere 48 hours as I happily tossed them in a skillet to reheat for use in this sandwich for lunch just 2 days later.  In addition to the spicy nuggets, I laid some romaine lettuce, finely chopped celery, a touch of mayo and crumbled blue cheese, and a healthy squirt of sriracha into a grilled bun for an unbeatable twist on a classic meatball sub. Honestly, I think I liked the balls better this way then straight up as a party hors d'oeuvres.  The play of the textures from the warm, fresh bun to the cool crisp greens, and the rich-spicy chicken made for a very satisfying meal indeed.  

The next time I make these meatballs I'll for certain double the batch to ensure I've got some left to freeze for use in future sandwiches.  Tasty!

Cheers – Steve

Buffalo Chicken Meatball Sub

by: Steve Dunn
notes: Easy...peasy, huh? Makes 4 sandwiches
yield:
Cooking ModePrint Recipe

Ingredients

  • 16 Buffalo Chicken Meatballs - 4 per sandwich
  • 4 hot dog buns
  • 4 large leaves romaine lettuce
  • 1 celery stalk, finely minced
  • mayonnaise, crumbled blue cheese and sriracha to taste

Instructions

  • Toss the meatballs into a non-stick skillet with a touch of oil and butter and reheat over medium-low heat until warmed through.  Remove from the heat and keep warm.
  • Butter the outside (for new england style rolls) or the inside (for rounded rolls like you see in the photo above) of each hot dog roll, and grill the buttered sides in a skillet until the roll is golden brown.
  • Spread some mayo inside the bun, then lay 1 romain leaf inside.  Top with the minced celery, then the meatballs, sprinkle with some cheese and finish with a healthy squirt of sriracha.
Like Google +1 Retweet

Filed Under: Sandwiches

« Buffalo Chicken Meatballs
Chicken Tagine with Olives and Lemons »
blog comments powered by Disqus

Primary Sidebar

About Me

About Me

I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

Read More »

Archives

Categories

Oui Tweets

  • Just posted a photo @ America's Test Kitchen https://t.co/np72jlGeQ0 February 1, 2023 9:46 pm
  • Just posted a photo @ Plymouth, Massachusetts https://t.co/l2LEAzn43G February 1, 2023 1:18 pm
  • Just posted a photo @ America's Test Kitchen https://t.co/kOoyaC3Wd5 January 26, 2023 10:19 pm
  • Just posted a photo @ Plymouth, Massachusetts https://t.co/Ttm9sqjkXw January 23, 2023 10:12 pm
my foodgawker gallery
No Kid Hungry

Footer

Copyright © 2023 · This work by Steven Dunn is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Permissions beyond the scope of this license may be available at ouichefnetwork.com/oui_chef.