Finger foods, small bites and tasting plates are the name of the game today. My affinity for being able to taste and try as many different options as possible runs deep, as many of you know well by now. Whether I'm at a party, or out to eat, I like to be able to sample it all.
This week, I've taken two foods I love, melded them together, and then shrunk the result into a mini, shareable form. Buffalo Chicken Sub-ettes are where wings meet meatballs and jump into a finger roll. Top them with a bit of blue cheese dressing tossed with shredded carrots and celery, and you'll be fighting back hungry guests tooth and nail. As a party planning bonus, these little babies can easily be made ahead. Just roll up the meatballs, and freeze on a parchment-lined baking sheet until you're ready to cook them.
P.S. These sandwiches were given a unanimous seal of delicious approval by my entire family during a recent taste-testing party.
Buffalo Chicken Meatball Sub-ettes
- 1 lb. ground chicken
- 1 Tbs. olive oil
- 1 clove garlic, minced
- 1 small yellow onion, minced
- 1 stalk celery, minced
- 1 large carrot, peeled and minced
- 1 jalapeno, seeded and minced
- 1 cup croutons, crushed
- 1 egg
- 1/2 c. blue cheese crumbs
- 5 Tbs. Frank's Red hot sauce
- 2 Tbs. ketchup
- Salt and pepper
- 10-12 finger rolls, sliced in half
1 bottle blue cheese dressing (your favorite), as needed
1. In a sauté pan over medium heat, add olive oil and sweat onion and garlic until tender and translucent. Stir in celery, carrot and jalapeno, and continue to cook until tender, about 6-8 minutes.
2. Transfer cooked veggies into a mixing bowl. Add ground chicken, croutons, egg, blue cheese, hot sauce and ketchup. Season with a pinch of salt and pepper. Mix together until thoroughly combined.
3. Form the mixture into balls about 1 inch in diameter. Bake at 375 degrees F on a cookie sheet lined with parchment paper for 15-20 minutes, or until cooked through.
4. Spread a dollop of blue cheese dressing onto each of the buns. Fill each roll with 2-3 meatballs, and top with additional shredded carrots and celery if desired.
Jessica Roy is a private chef, specialty caterer and author of foodie blog, Shiso Fresh. Follow her at http://blogs.lowellsun.com/yourpersonalchef.