Buffalochickenmeatballsubsslowcooker Food

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MEATBALL SUBS



Meatball Subs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 8 subs

Number Of Ingredients 16

2 pounds ground beef
1 cup unseasoned breadcrumbs
1 cup milk
1/4 cup grated onion
3 tablespoons finely minced fresh parsley
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cloves garlic, pressed
1 large egg, beaten
Two 24-ounce jars store-bought marinara sauce
8 tablespoons (1 stick) salted butter, melted
2 cloves garlic, pressed
8 sub rolls
1 onion, thinly sliced
1/4 cup torn fresh basil
1/2 cup grated Parmesan cheese

Steps:

  • For the meatballs: Preheat the oven to 450 degrees F.
  • In a bowl, combine the ground beef and breadcrumbs. Add the milk, onion, parsley, salt, pepper, garlic and egg. Mix to combine.
  • Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Continue with the remaining meatball mixture, making about 40 meatballs. Arrange the meatballs in a single layer in a large rectangular baking dish or foil pan. Bake, uncovered, until the meatballs are cooked through, about 25 minutes.
  • Pour the marina over the meatballs, then continue to bake until the sauce is heated through, about 10 minutes more. Toss the meatballs to coat in the sauce and set aside.
  • For the rolls: Turn the oven temperature down to 375 degrees F.
  • Stir together the butter and garlic in a small bowl. Tear off the tops of the rolls, creating a nice boat to hold the meatballs. Transfer the rolls and torn pieces to a baking sheet and brush generously with the garlic butter. Bake until golden brown, about 10 minutes.
  • Build the meatball subs: Load 5 meatballs into each roll. Spoon over some of the sauce. Top with some onions and sprinkle over the basil and Parmesan. Serve with more sauce and the toasted bread pieces.
  • Reheating instructions: Reheat the meatballs in a pan, covered, at 350 degrees F until warmed through, about 25 minutes.

CHICKEN MEATBALLS



Chicken Meatballs image

I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!

Provided by Jen619

Categories     Main Dish Recipes     Meatball Recipes

Time 55m

Yield 6

Number Of Ingredients 15

1 pound ground chicken
1 egg, beaten
¼ cup low-fat cream cheese
¼ cup grated Parmesan cheese
4 cloves garlic, grated
1 ½ tablespoons olive oil
1 tablespoon dry bread crumbs
2 teaspoons chopped fresh basil
1 teaspoon crushed red pepper
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon dried oregano
1 cup chopped fresh mozzarella, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
  • Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
  • Bake in the preheated oven until juices run clear, 20 to 25 minutes.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g

BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

Provided by Ree Drummond : Food Network

Time 35m

Yield 8 to 10 servings (about 28 meatballs)

Number Of Ingredients 13

Nonstick cooking spray, for the parchment, optional
1 pound ground chicken
1/3 cup breadcrumbs
2 tablespoons finely diced celery
1 tablespoon hot sauce, such as Frank's Red Hot
1 large egg
1 scallion, finely chopped
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Crumbled gorgonzola, for serving
5 to 6 stalks celery, cut into sticks, plus celery leaves, for serving
1/2 stick (4 tablespoons) salted butter
3/4 cup hot sauce, such as Frank's Red Hot

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.

BUFFALO CHICKEN MEATBALL SUBS (SLOW COOKER)



Buffalo Chicken Meatball Subs (Slow Cooker) image

"How would you like to come home from a long day at work and be greeted to a crock pot filled with warm, spicy buffalo chicken meatballs?" - Lauren Keating, crock-pot.com

Provided by rpgaymer

Categories     Meatballs

Time 9h20m

Yield 4 sandwhiches, 4 serving(s)

Number Of Ingredients 11

1 teaspoon vegetable oil
1 lb lean ground chicken
3/4 cup dry breadcrumbs
1 carrot, peeled & minced
1 stalk celery, minced
1 egg, lightly beaten
2 tablespoons hot sauce (a buffalo style sauce like Frank's Red Hot)
1 cup hot sauce (a buffalo style sauce like Frank's Red Hot)
1/4 cup blue cheese, crumbled
2 tablespoons Greek yogurt
4 bread (sub rolls or large hot dog buns)

Steps:

  • Heat oven to 450. Coat bottom of a baking dish with oil.
  • In a large bowl, combine ground chicken, bread crumbs, carrot, celery, egg, and 2 tablespoons buffalo sauce; mix until just incorporated. Firmly roll the mixture into 12 balls, about 2 inches each; place in prepared dish.
  • Bake 15 minutes, or until lightly browned and cooked through.
  • Transfer meatballs to slow cooker. Pour remaining 1 cup buffalo sauce on top. Cover and cook on low 8 to 10 hours.
  • Keep warm until ready to eat.
  • Combine the blue cheese and yogurt in a small dish. Use the back of a spoon to mash it into a smooth paste. To serve, spread cut rolls with blue cheese spread. Top with meatballs. Spoon on additional sauce from bottom of slow cooker, as desired.

Nutrition Facts : Calories 281.8, Fat 8, SaturatedFat 2.9, Cholesterol 118.7, Sodium 2056.4, Carbohydrate 17.7, Fiber 1.7, Sugar 3, Protein 33

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