Buffalo Chicken Meatball Sandwich with Blue Cheese Sauce

• Meat

  • 2 cups Buffalo sauce
  • 2 lbs Ground chicken

• Produce

  • 24 Butter leaf lettuce, leaves of
  • 3 finely minced cloves Garlic
  • 1/2 Yellow onion, small

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Mayonnaise
  • 1 Tabasco
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 2 Kosher salt and fresh cracked pepper

• Bread & Baked Goods

  • 3 1/2 cups Breadcrumbs
  • 12 Cobblestone white grinder sub rolls
  • 1/2 loaf Water soaked and drained french bread

• Dairy

  • 2 oz Blue cheese
  • 4 oz Butter, unsalted
  • 1/2 cup Sour cream

Found on billyparisi.com

Description

Ingredients

• 2 ounces of crumbled blue cheese
• ½ cup of sour cream
• ¾ cup of mayonnaise
• Kosher salt and fresh cracked pepper to taste
• 2 cups of Buffalo sauce
• 4 ounces of unsalted butter
• 12 Cobblestone® White Grinder Sub Rolls
• 24 leaves of butter leaf lettuce
• 2 pounds of ground chicken
• ½ loaf of water soaked and drained French Bread
• ½ small diced yellow onion
• 3 finely minced cloves of garlic
• 2 eggs
• 3 ½ cups of breadcrumbs
• 2 tablespoons of Worcestershire Sauce
• Tabasco to taste
• Kosher salt and fresh cracked pepper to taste

Directions

• Preheat the oven to 375°.
• Blue Cheese Sauce: Add all of the ingredients to a medium sized bowl and whisk until combined and set aside.
• In a separate large bowl mix together the ground chicken, drained French bread, onion, garlic, eggs, breadcrumbs, Worcestershire Sauce, Tabasco sauce, and salt and pepper.
• Once completely combined, roll out 36 meatballs and place them on a sheet pan lined with parchment paper and bake them at 375° for 35 minutes or until cooked through and golden brown.
• With 5 minutes remaining in the meatball cooking process, slice the rolls and add them to the oven and toast until golden brown on the inside.
• In a large sauce-pan add in the buffalo sauce and butter and whisk until combined and the butter is melted.
• Add the sauce to a large bowl along with the cooked meatballs and toss until coated.
• To Plate: Line the toasted roll with 2 eaves of butter leaf lettuce and add in 3 large buffalo coated meatballs. Top them off with a drizzle of the blue cheese sauce. Enjoy.