Buffalo Chicken Meatball Sliders with Ranch Slaw
Tender buffalo chicken meatballs, crisp ranch-dressed slaw, and melted cheddar are layered into toasted slider buns for an easy oven-baked party sandwich or weeknight dinner.
Prep: 25 min · Cook: 25 min · Yield: 6 · Method: Oven
Ingredients
- 1.5 pounds ground chicken
- 0.5 cup panko breadcrumbs
- 1 egg
- 0.5 cup buffalo hot sauce
- 1 teaspoon garlic powder
- 0.75 teaspoon kosher salt
- 4 cups coleslaw mix
- 0.5 cup ranch dressing
- 12 buns slider buns
- 6 ounces sharp cheddar cheese
- 2 tablespoons butter
Cooking instructions
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment. In a large bowl, gently combine the ground chicken, panko, egg, 1/4 cup buffalo hot sauce, garlic powder, and salt until just mixed. Form into 24 meatballs, about 1 1/2 inches each, and arrange on the baking sheet. (about 10 min) — 400°F
- Bake the meatballs for 16 to 18 minutes, until browned and the centers reach 165°F on an instant-read thermometer. Toss the hot meatballs with the remaining 1/4 cup buffalo hot sauce. (about 18 min) — 400°F
- While the meatballs bake, toss the coleslaw mix with the ranch dressing in a bowl. Set aside until ready to assemble. (about 5 min)
- Keeping the buns attached, slice them horizontally. Place the bottom half in a 9-by-13-inch baking dish. Arrange two meatballs on each bun, top with the cheddar, and cover with the bun tops. Brush the tops with melted butter. (about 5 min)
- Bake the assembled sliders for 5 to 7 minutes, until the cheese is melted and the buns are warm. Separate the sliders, tuck the ranch slaw into each one, and serve immediately. (about 7 min) — 350°F