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.

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.

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.

HONEY BUFFALO MEATBALL SLIDERS

Steps:

• In a 3- or 4-qt. slow cooker, mix the first 6 ingredients until smooth. Stir in meatballs until coated. Cook, covered, on low 2-3 hours, until meatballs are heated through., If desired, stir in additional hot sauce. Serve meatballs on lettuce-lined buns; top with cheese and, if desired, dressing.