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Buffalo Chicken Meatball Subs

Buffalo chicken meatball subs with juicy baked meatballs tossed in buffalo sauce, then melted with mozzarella on toasted hoagie rolls. Topped with ranch and crisp lettuce for a spicy, creamy bite.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Buffalo Chicken Meatballs
  • 1.5 lb ground chicken
  • 1 cup panko breadcrumbs
  • 1 large egg
  • 0.33 cup grated Parmesan cheese
  • 2 garlic, minced
  • 2 tbsp chopped fresh parsley
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
Buffalo Sauce
  • 0.5 cup buffalo wing sauce
  • 2 tbsp unsalted butter
Subs
  • 4 hoagie rolls
  • 8 mozzarella cheese slices
  • 0.5 cup ranch dressing
  • 1 cup shredded lettuce
  • 2 tbsp sliced green onions
  • 0.25 cup extra buffalo sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Prepare and shape the meatballs
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper, then lightly brush the parchment with olive oil for easy release.
  2. In a large bowl, combine ground chicken, panko breadcrumbs, egg, Parmesan cheese, garlic, parsley, onion powder, garlic powder, smoked paprika, salt, and black pepper.
  3. Mix just until combined, keeping the mixture from overworking so the meatballs stay tender.
  4. Shape the mixture into 16 evenly sized meatballs and arrange them on the prepared baking sheet with space between each one.
Bake and coat in buffalo sauce
  1. Bake at 400°F for 18–20 minutes, until the meatballs reach an internal temperature of 165°F and are lightly golden.
  2. Whisk buffalo wing sauce with melted unsalted butter in a large bowl.
  3. Toss the hot meatballs in the buffalo sauce mixture until evenly coated and glossy.
Assemble the subs
  1. Split the hoagie rolls and place four meatballs into each roll.
  2. Top each sub with two slices of mozzarella cheese.
  3. Broil for 1–2 minutes until the cheese is melted and bubbly, watching closely to avoid burning.
  4. Drizzle with ranch dressing and extra buffalo sauce, then finish with shredded lettuce and sliced green onions.
  5. Serve immediately while the meatballs are hot and the cheese is melted.

Notes

For the best texture, bake until the meatballs hit 165°F even if they already look golden—this keeps them juicy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat meatballs and assembly components separately so the rolls don’t get soggy. Freezing: freeze cooked meatballs in a freezer-safe container up to 2 months, then reheat and assemble fresh. Dietary swap: use gluten-free panko and ensure your buffalo sauce is gluten-free for a gluten-free version.