Description
These Mozzarella-Stuffed Buffalo Chicken Sliders combine tender ground chicken meatballs infused with spicy Frank’s Red Hot Sauce and melted mozzarella cheese inside soft dinner rolls. Topped with crumbled blue cheese and green onions, these sliders offer a flavorful bite-sized twist on classic buffalo chicken, perfect for parties or casual gatherings.
Ingredients
Scale
Meatballs
- 1 lb ground chicken breast
- ¼ cup finely chopped shredded carrot
- ¼ cup finely chopped red onion
- ¼ cup sliced green onion, plus more for garnish
- 2 garlic cloves, minced
- 1 tsp salt
- 3 oz mozzarella, cut into 15 small cubes (about 1 cube per meatball)
- 2 tbsp Frank’s Red Hot Sauce (for meatball mix)
Sauce & Assembly
- ½ cup + 2 tbsp Frank’s Red Hot Sauce (½ cup for tossing cooked meatballs, 2 tbsp for mixing into meatballs)
- 15 dinner rolls
- 5 oz shredded mozzarella cheese (for topping)
- ¾ cup crumbled blue cheese (for topping)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with a silpat or parchment paper to prevent sticking.
- Mix and form meatballs: In a large bowl, combine ground chicken, shredded carrot, red onion, ¼ cup sliced green onion, minced garlic, salt, and 2 tablespoons of Frank’s Red Hot Sauce. Mix thoroughly until well combined. Form the mixture into 15 small meatballs. Press one cube of mozzarella cheese into the center of each meatball and carefully enclose the cheese by reshaping the meatball around it.
- Bake meatballs: Place the meatballs on the prepared baking sheet in a single layer. Bake in the preheated oven for 12-15 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Prepare rolls: While the meatballs bake, take each dinner roll and use a tablespoon to trace a circle on the top. Using a sharp knife, cut along the outline and hollow out the inside of each roll, removing some of the bread to make space for the meatball. Save the removed bread for homemade croutons or breadcrumbs.
- Toss meatballs in sauce: In a medium bowl, combine the remaining hot sauce (½ cup) with the baked meatballs. Toss gently until the meatballs are well coated with the sauce.
- Assemble sliders: Place one sauced meatball into the hollowed-out cavity of each roll. Evenly drizzle any remaining hot sauce over the top of each slider and sprinkle shredded mozzarella cheese over the meatballs and the roll tops.
- Melt cheese and finish: Return the assembled sliders to the oven and bake until the cheese melts, about 3-5 minutes.
- Garnish and serve: Remove sliders from the oven, sprinkle with crumbled blue cheese and additional sliced green onions for a fresh, tangy finish. Serve warm and enjoy!
Notes
- I like to grind my own chicken breast for the freshest texture; buy 1 lb of chicken breast, cut into 1-inch pieces, and place on a baking sheet. Freeze for 15 minutes or until very cold and firm but not frozen, then pulse in a food processor until finely ground.
- Save the hollowed bread from the rolls to make homemade croutons or breadcrumbs for other recipes.
- You can adjust the amount of hot sauce based on your preference for spice level.
- Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
Nutrition
- Serving Size: 1 slider
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 65 mg
