Buffalo Chicken Meatball Sub

2 Lbs. Ground Chicken

1 Onion, minced

6 Cloves of Garlic, minced

1 Tbsp. Dill, minced

1 1/2 Tsp. Celery Salt

2 Tsp. Freshly Ground Black Pepper

Kosher Salt

2 Eggs

1 Cup Panko Breadcrumbs

1/4 Cup Milk

1/2 Cup Gorgonzola, crumbled (you can omit if you don't like it)

1/2 Cup Parmesan

1 1/2 Cup Frank Red Hot Sauce

3 Tbsp. Butter

Rolls

Provolone Cheese

Ranch

In a skillet, add in 1 tbsp. butter, onions, garlic, and a pinch of salt and sauté until they have softened, About. 5-6 minutes. Remove from heat and let completely cool.

Preheat your oven to 375 degrees Fahrenheit.

In a large bowl, add in the onions, garlic, ground chicken, dill, celery salt, black pepper, eggs, breadcrumbs, milk, parmesan, gorgonzola, and 1/4 cup of the franks red hot sauce. Mix until well combined.

Form into meatballs and place on a large baking sheet and bake for 30-35 minutes or until fully cooked through. Meatball temperature should read 165 degrees Fahrenheit.

Meanwhile in a large sauce pan add in the remaining 1 1/4 cup of franks red hot sauce, and 2 tbsp. butter, stir, and bring to a simmer. Add in your cooked meatballs and toss to combine.

Toast your rolls slightly, then spread some ranch on the bottom, add in some of your meatballs, top with provolone cheese and toast until cheese is melted.

Serve and enjoy.