Slow Cooker Buffalo Chicken Meatball Mini Sandwiches

Mouthwatering buffalo chicken meatballs are lean and packed with flavor. Added to dinner rolls they make a perfect mini sandwich for any occasion.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 2 5

Total Time 2 25

Servings makes 32 1-inch meatballs (10 3-meatball or 16 2-meatball sandwiches)

Calories 124kcal

1 stalk Celery , cleaned and broken into 4 pieces (reserve any leaves to dice for garnish)
1 medium Shallot , peeled and cut in half
1 Egg , lightly beaten
¼ teaspoon Kosher Salt
¼ teaspoon White Pepper
½ cup fine Bread Crumbs* (gluten-free or with gluten)
1 pound Ground Chicken
1 12-13 ounce bottle Hot Wing Sauce
1 tablespoon Butter or favorite butter replacement
1 4-ounce container Blue Cheese Crumbles
10-16 Dinner rolls (I used Udi’s Gluten-Free French Rolls)
Butter lettuce leaves

Preheat the oven to 350 degrees. Turn slow cooker on low and add the butter to melt. Line a large baking sheet with parchment paper and lightly spray with cooking spray.
Combine the celery and shallot in a food processor and process until finely diced. Add to a large mixing bowl.
To the mixing bowl add the egg, salt, pepper, bread crumbs, ground chicken and ¼ cup of the hot wing sauce. Mix together thoroughly.
Form 1-inch meatballs using a small cookie scoop (my method) or a tablespoon. Place the meatballs on the prepared baking sheet and bake until the outside of the meatballs begins to become firm (around 8 minutes).
Pour the remaining hot wing sauce into the slow cooker and stir to mix in the butter. Transfer the meatballs into the slow cooker and cook on low for 2 hours.

Open a roll and line the bottom with a piece of butter lettuce. Place 2-3 meatballs on the lettuce (the size of roll will determine the number of meatballs), spoon some of the sauce on the top of the meatballs and sprinkle with blue cheese crumbs and diced celery leaf.