Description
Sheet Pan Buffalo Chicken Meatball Hoagies are a modern twist on a classic meatball sub, offering a spicy kick with tender chicken meatballs and gooey melted cheese, all baked to perfection on a single sheet pan for easy cleanup.
Ingredients
Scale
1.5 lbs Ground Chicke
1/2 cup Panko Breadcrumbs
1 large Egg
1 tsp Garlic Powder
1 tsp Onion Powder
3/4 cup Buffalo Sauce
4 to 6 Hoagie Rolls
1.5 cups Mozzarella Cheese
1/4 cup Blue Cheese Crumbles
2 stalks Green Onions
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper
- In a large mixing bowl, combine the ground chicken, panko breadcrumbs, beaten egg, garlic powder, onion powder, and about 2 tablespoons of buffalo sauce. Mix gently
- Scoop about two tablespoons of the mixture and roll it into a ball. Place the meatballs on the prepared sheet pan, making about 18 to 20 meatballs
- Bake the meatballs for 15 to 18 minutes, or until cooked through and slightly golde
- While the meatballs bake, slice the hoagie rolls lengthwise, but don't cut all the way through
- Once the meatballs are done, toss them in a bowl with the remaining buffalo sauce until coated
- Place the meatballs back onto the sheet pan, nestled in the sliced hoagie rolls
- Top each roll with shredded mozzarella cheese and return to the oven for 3 to 5 minutes, or until the cheese is bubbly
- Remove from the oven and garnish with blue cheese crumbles, sliced green onions, and extra buffalo sauce or ranch if desired
Notes
Store leftovers in an airtight container, keeping the meatballs and rolls separate to prevent sogginess.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hoagie
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg