Ingredients
4 tbsp. salted butter
3/4 c. hot sauce, such as Frank’s Red Hot
1 egg
1/2 c. crumbled blue cheese, plus more for garnish
1/2 tsp. kosher salt
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped parsley
2 garlic cloves, minced
1/2 c. plain breadcrumbs
1 lb. ground chicken
4 rolls
1 avocado, pitted and sliced
2 c. arugula
Preparation
Step 1Preheat oven to 425º F. Line a casserole dish with parchment paper and set aside. In a small saucepan over low heat, add butter and 1/2 cup hot sauce. Whisk until butter is melted and fully incorporated. Remove from heat and set aside.Step 2In a medium mixing bowl add egg, remaining 1/4 cup hot sauce, blue cheese, and 1/2 teaspoon salt; whisk together with a fork. Add celery, onion, parsley, garlic, and breadcrumbs; mix together. Add chicken and mix with your hands until just combined. Don’t over mix. Step 3Form 1 1/2" meatballs and place in the prepared casserole dish. Meatballs should be touching. Spoon half the buffalo sauce mixture evenly over the meatballs. Bake until golden brown, 15 to 17 minutes.Step 4Reheat buffalo sauce over low heat. Assemble sandwiches; place meatballs on fresh rolls and top with spoonful of buffalo sauce and sprinkle of blue cheese. Add slices of avocado and arugula and serve immediately.
