Cheesy Buffalo Chicken Meatball Sliders Recipes

SUNNY'S EASY AND CHEESY STUFFED SLIDER BAKE-TWO WAYS

Steps:

• Preheat the oven or a grill for indirect cooking to 350 degrees F.
• Prepare the rolls: Place the rolls on a nonstick-foil-lined baking sheet. With a serrated paring knife, carve out a circle on the top of each, cutting down about 1 inch deep. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom. Get your fingers in there and pull out the plug of bread, leaving room for your filling. Save the excess bread for breadcrumbs!)
• For the buffalo chicken sliders: Mix the chicken, blue cheese, 1 1/2 cups wing sauce or to taste and 1/2 cup of the shredded Italian cheese blend in a medium bowl. Set aside.
• For the Italian meatball sub sliders: Assemble 12 sliders by spooning into the cavity of each: 1 tablespoon marinara sauce followed by 1 tablespoon mozzarella, then a meatball, then a teaspoon of marinara. Sprinkle the tops of the meatball sliders with the Parmesan.
• For the buffalo chicken sliders: Assemble the remaining 12 sliders by stuffing 2 to 3 tablespoons of the buffalo chicken mixture into each cavity. Top with the remaining shredded Italian cheese blend.
• Bake the sliders in the oven or over indirect heat until the cheese is melted and the tops are golden, about 25 minutes.

CHEESY MEATBALL SLIDERS

Steps:

• Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.

BUFFALO CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Carefully slice the pack of dinner rolls in half, being sure to keep the rolls connected as a single units as they are split into tops and bottoms.
• Remove the top and place the bottom section in a 9x12 inch (23x30 cm) baking dish.
• Sprinkle the bottom with about 1 cup (100 g) of the shredded mozzarella cheese (make sure it is evenly coated as this will act as a barrier between the sauce and the bread, preventing the rolls from getting soggy).
• Top the cheese with the shredded rotisserie chicken. Drizzle the hot sauce and ranch dressing evenly over the chicken and spread out evenly with a spoon. Top with remaining mozzarella cheese.
• Place the top half of the rolls on top and brush evenly with melted butter.
• Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
• Remove from oven, cool slightly before transferring to a cutting board.
• Using a large knife, follow the lines of the rolls, cutting them into 12 individual sliders.
• Enjoy!

BUFFALO CHICKEN SLIDERS

Steps:

• Preheat oven to 375°. Spray a 9x13 pan with cooking spray.
• In a mixing bowl, combine shredded warm chicken, green onions, and 1/2 cup cheese.
• Stir together ranch dressing, softened cream cheese, and hot sauce. Pour over chicken mixture and mix thoroughly.
• Slice Hawaiian rolls in half horizontally and separate the top from the bottom. You can keep the rolls together and don't have to separate them. Place the bottom half of the rolls in the baking pan.
• Spoon the buffalo chicken mixture onto the rolls and spread it out evenly. Sprinkle the remaining 1 1/2 cups of cheese onto the chicken mixture.
• Place the top of the rolls on top of the cheese.
• In a separate bowl, melt the butter. Mix the ranch powder into the butter and spread on top of the rolls until it is evenly coated. Use all the butter for an amazing flavor.
• Cover with foil and bake for 15 minutes. Uncover and cook for another 5 minutes to toast the top of the rolls.

BUFFALO CHICKEN MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
• Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
• For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
• Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.

CHEESY BUFFALO CHICKEN MEATBALL SLIDERS

Steps:

• Pre-heat the oven to 400 degrees. Line a baking sheet with aluminum foil and rub it with a tablespoon of olive oil.
• Place the ground chicken in a medium mixing bowl and add the minced onion, garlic, celery, carrots, cooked quinoa, egg and salt. Use your hands to mix the ingredients until very well combined.
• Now it's time to make your meatballs. Place a heaping tablespoon of the chicken mixture in the palm of your hand and flatten it slightly like a pancake. Place a cube of mozzarella in the center of the meat, and gently fold the meat around the cheese to form the meatball, making sure that the cheese is completely sealed within the meatball. Each ball should be about 1½-inches in diameter.
• Arrange the meatballs in rows on the prepared baking sheet. (You'll have about 18 meatballs, give or take one or two.) Transfer the meatballs to the oven and bake for 18 minutes until the chicken is cooked through and the cheese in the center is melted.
• 5 minutes before your meatballs are done, pour the Frank's Red Hot Wing Sauce into a medium saucepan or Dutch oven and warm it over low heat. Add the cooked meatballs to the pot with the warm wing sauce. Gently toss the meatballs in the sauce, making sure that each one is well coated.
• If you want toasted buns (totally up to you), now is the time to gently brown those babies. Slice the buns in half, place them on a baking sheet, and put them under the broiler for about a minute until just golden.
• Sandwich your cheesy buffalo chicken meatballs between the slider buns. Serve hot with ranch or blue cheese dressing.

EASY BUFFALO CHICKEN MEATBALLS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
• Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
• Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
• Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
• Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.

BUFFALO CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.