Buffalo Chicken Meatball Sliders

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ¼ Small Onion, Grated
• 1 whole Carrot, Grated
• 1 stalk Celery, Grated
• 1 clove Garlic, Grated
• 1 Egg
• 1 cup Panko Breadcrumbs
• 1 Tablespoon Dried Parsley
• ½ teaspoons Salt
• ½ teaspoons Garlic Powder
• ½ teaspoons Onion Powder
• ¼ teaspoons Dried Basil
• 1 pound Ground Chicken
• ½ sticks Butter
• 12 ounces, fluid Buffalo Wing Sauce
• 1 package (0.6 Oz. Packet) Dry Italian Dressing Mix
• 24 Slider Or Dinner Rolls Split

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil.

2. Finely grate the small onion, carrot, celery and garlic clove, then add them to a large bowl with the egg, panko, parsley, salt, garlic powder, onion powder, basil and dry Italian dressing mix. Stir well and let sit 5 minutes.

3. Add the ground chicken to the bowl and mix gently with your hands until just combined. Shape into 24 small meatballs about 1 inch (2.5 cm) across and set on the baking sheet.

4. Bake 15 to 18 minutes, until the meatballs reach 165°F (74°C) in the thickest part.

5. While the meatballs bake, melt the butter in a small saucepan over low heat, then stir in the buffalo wing sauce and keep warm.

6. Toss the hot meatballs in about half of the buffalo butter sauce, reserving the rest.

7. Split the slider or dinner rolls and place a meatball in each. Drizzle the remaining sauce over the meatballs and serve warm.