Let me start off by saying right up front that these aren’t the prettiest photos you’ll see on my blog. But I don’t care. And neither should you. Who said game day food had to be pretty? If you love buffalo wings, then you’ll love these buffalo meatball subs! Tender baked (Yes, baked!) pork meatballs, smothered in Frank’s RedHot Sauce and butter, on a toasty roll with creamy blue cheese dressing, mouth cooling julienned carrots, and bite sized chunks of crunchy celery.
Sigh. Buffalo Pork Meatball Sub? I love you. Truly I do. I’d like to have you every single week, maybe even twice a week, and again on game day. You’re delllicious. Your leftovers aren’t sloppy seconds, oh no. You’re like hidden treasure in the fridge. Carefully hidden--because I want you all to myself. Cold, reheated, it doesn’t matter. I’ll still love you.
My buffalo meatballs have the classic Frank’s RedHot Sauce baked right in for extra flavor, and they’re also tossed in a mixture of Frank’s, a bit of butter, and some olive oil after baking. To get that crunchy exterior on them, I roll them in bread crumbs before baking. A couple minutes under the broiler at the end of baking, and they’re tender and juicy inside, and wonderfully crispy on the outside.
I was inspired by Erin's subs at The Spiffy Cookie. Once I saw those, U couldn't get the idea out of my head. Let's get to it!
Game Day Buffalo Meatball Subs
makes about 24-26 meatballs
1 lb. ground pork
1/2 cup plus 2 tbsp plain bread crumbs
1 tbsp fresh parsley, minced
2 tbsp fresh chives, minced
2 garlic cloves, minced
1 egg, beaten
1/4 cup Frank's RedHot Sauce
1/2 tsp pepper
1/4 tsp salt
Extra bread crumbs, for rolling meatballs in (approx. 1 cup)
For coating the meatballs:
1/2 cup Frank's RedHot Sauce
1/4 cup butter, melted
2 tbsp olive oil
Julienned carrots (Save time and buy the ones already sliced in the produce section!)
Celery, cut into a small-ish dice, about 1/2 inch chunks
Blue cheese dressing (Marzetti “The Ultimate” Blue Cheese is great!)
Heat the oven to 400 degrees. In a medium mixing bowl, mix the pork, bread crumbs, parsley, chives, garlic, egg, hot sauce, pepper and salt. When it's thoroughly mixed, shape into meatballs about the size of a walnut or golf ball. You should end up with about 24-26 meatballs.
Pour some bread crumbs (about 3/4-1 cup) into a small bowl, and roll each meatball in the crumbs to coat. Set the coated balls on a rimmed baking sheet lined with foil.
Bake for about 25 minutes, and then set the oven to Broil. Broil them for about 4 minutes so they get nice and crispy on the outside. You do not have to turn them. While they're baking, in a medium bowl, whisk the Frank's Hot sauce, melted butter, and olive oil and set aside.
When the meatballs are finished baking, remove from the pan and place them in the bowl with the sauce, butter and oil mixture. Gently toss to coat all of the meatballs.
Serve on toasted buns. Spread some dressing on both sides of the bun, toss in some of the celery and carrots, and top with meatballs. Serve with ice cold beer and enjoy the game!
- These are so simple to make! You can make up a big batch in no time, and be all set for the game. Make them ahead and keep them warm on the stovetop, and you won’t be in the kitchen while the game’s on and everyone's enjoying it in the other room.
- Don’t just limit these to game day! The meatballs on their own would make a great appetizer at any other party--just serve them up with the blue cheese dressing, carrots and celery sticks on the side. Yeah…I’m hungry, can you tell?
- One note. The first time I made these, I added some crumbled blue cheese to the subs. I found that it made them salty. If you want to add some, be careful and start with just a little sprinkling. You can always add more later.