These Buffalo Chicken Meatball Subs are saucy, spicy and outrageously delicious!!
These subs are easy to make and full of flavour. The meatballs are baked, so there’s no frying required, and instead of a tomato marinara you’ll coat them in tangy buffalo sauce for big, bold taste.
Homemade Chicken Meatballs
The meatballs are quick to prepare. Key ingredients include:
- Ground Chicken – If possible, use ground chicken thigh rather than breast. Thigh meat is juicier and more flavorful.
- Panko Breadcrumbs – These airy Japanese breadcrumbs help retain moisture and keep the meatballs tender.
- Parmesan – Adds savory saltiness and a touch of crispness on the exterior.
- Parsley – Fresh parsley brightens the flavour.
- Onion & Garlic – Grated onion adds moisture and depth; garlic gives aroma and balance.
- Worcestershire Sauce – Provides a rich umami note.
- Egg – Binds the mixture together.
- Salt & Pepper – Season well so the meatballs aren’t bland.
Where to find ground chicken or suitable substitute
Ground chicken can be harder to find in some areas. If you can’t buy it, pulse boneless, skinless chicken thighs in a food processor until the texture resembles mince.
Can I prepare these ahead of time?
Yes — you can roll the meatballs in advance and store them tightly covered in the fridge. If baking from cold, add a few extra minutes to the cook time.
Process shots: add ingredients to mixing bowl, mix until combined, scoop onto baking tray, roll into meatballs, spray with oil, bake.
Buffalo Chicken Meatball Subs
Once the meatballs are cooked, toss them in buffalo sauce. A classic choice is Frank’s RedHot Buffalo Wings Sauce, but any favourite buffalo sauce will work.
Best bread for the subs
Use 8″ sub rolls if possible. If you don’t have those, a baguette sliced into portions will work. Hot dog buns can be used in a pinch, though they’re softer and hold less filling.
Cheese choices
Monterey Jack melts beautifully and pairs nicely with buffalo sauce, but cheddar, mozzarella, or any melty cheese will do. Use sliced or grated cheese according to preference.
Process shots: toss meatballs with buffalo sauce, fill subs, top with cheese, bake until cheese melts.
Serving Buffalo Chicken Meatball Subs
Finish the subs while they’re hot and melty with a few simple garnishes:
- Extra Buffalo Sauce – Drizzle any leftover sauce over the subs for extra tang and heat.
- Blue Cheese Sauce – Creamy blue cheese pairs perfectly with buffalo heat; substitute ranch if you prefer.
- Chives – Finely chopped chives add a fresh pop of colour and mild onion flavour.
Sides that pair well
- Nachos
- Sweet potato wedges (plain or wrapped in bacon)
- Potato salad
- Crisp, creamy coleslaw
Ready for the full recipe?
How to make Buffalo Chicken Meatball Subs (Full Recipe)
Buffalo Chicken Meatball Subs
These Buffalo Chicken Meatball Subs are saucy, spicy and outrageously delicious! Makes 4 subs with 5 meatballs each (or 5 subs with 4 meatballs).
Equipment
- Large mixing bowl
- Large greaseproof baking tray
- Box grater
- Sharp knife & chopping board
- 1 tbsp measuring spoon
Ingredients
Buffalo Chicken Meatballs
- 1 lb / 500 g ground chicken (see notes)
- 1 x 5 oz / 150 g bottle Frank’s Buffalo Sauce (or same amount of your preferred buffalo sauce)
- 3/4 cup / 45 g panko breadcrumbs
- 1/2 cup / 40 g freshly grated Parmesan
- 1/4 cup fresh parsley, finely diced
- 1 egg
- 1 small onion, peeled & grated
- 1 clove garlic, finely diced
- 1 tsp Worcestershire sauce
- 3/4 tsp salt
- 1/4 tsp black pepper
- Oil spray, as needed
Subs
- 4 x 8″ sub rolls
- 8 tbsp blue cheese sauce (or ranch)
- 5 square slices Monterey Jack, each cut into 4 (20 mini squares in total) or cheese of choice
- Fresh chives, finely diced to garnish
Instructions
- Mix Chicken: In a large bowl, combine the ground chicken, panko, Parmesan, parsley, grated onion, garlic, egg, Worcestershire, salt and pepper. Mix by hand until evenly combined.
- Prep Meatballs: Use a 1 tbsp scoop to portion the mixture onto a baking tray — you should get about 20 portions. Roll each portion into a meatball.
- Bake Meatballs: Spray the meatballs generously with oil, then bake at 200°C / 400°F for 20 minutes, or until golden and cooked through.
- Toss with Buffalo Sauce: Place the cooked meatballs in a mixing bowl, pour in the buffalo sauce and toss to coat evenly.
- Assemble Subs: Slice but don’t cut through each roll. Arrange meatballs inside, spoon over any extra buffalo sauce, and place a small square of cheese on each meatball. Put the subs on a baking tray.
- Melt Cheese: Place the subs under the grill/broiler for a few minutes until the cheese melts.
- Finish & Serve: Drizzle any remaining buffalo sauce, add blue cheese sauce (or ranch), sprinkle with chives, and serve hot.
Quick Demo
Notes
a) Ground Chicken — If you can’t find ground chicken, pulse 500 g / 1 lb boneless skinless chicken thighs in a food processor until the texture resembles mince. Thigh meat is preferred for juiciness and flavor.
b) Panko Breadcrumbs — Panko’s large, airy texture helps retain moisture and keeps meatballs tender. Look in the Asian aisle of supermarkets.
c) Blue Cheese Sauce — Use your favourite store-bought blue cheese sauce or ranch if you prefer not to use blue cheese.
d) Serving — If using smaller rolls, simply reduce the number of meatballs per sub and increase the number of subs.
e) Calories — Calories listed are per sub.
Nutrition (per serving)
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