Crock Pot Buffalo Chicken Meatball Subs
The hot sauce that these meatballs cook in will condense at it simmer all day, ending up pretty spicy! Balanced out with some blue cheese spread, I thought they were just about perfect - but I'm also the kind of girl who eats hot sauce on potato chips (don't knock it 'til you've tried it!) If you prefer less heat, stir some butter into the sauce before serving them; if you're crazy and want them even hotter, you can add in some cayenne pepper.
- 1 teaspoon Vegetable Oil
- 1 pound Ground Chicken Breast
- ¾ cups Bread Crumbs
- 1 Carrot minced
- 1 Celery Stalk minced
- 1 Egg lightly beaten
- 1 cups plus 2 tablespoons Buffalo Sauce such as Franks Red Hot
- ¼ cup Blue Cheese Crumbles
- 2 tablespoons nonfat Plain Yogurt
- 4 Small Sub Rolls or large hot dog rolls
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 crock pot. 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 crock pot, as desired.
Serving: 1g | Calories: 1212kcal | Carbohydrates: 89g | Protein: 153g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 285mg | Sodium: 1994mg | Sugar: 19g