Mozzarella-Stuffed Buffalo Chicken Sliders
Prep time: 
Cook time: 
Total time: 
Serves: 15 rolls
  • *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
  • 8 ounces mozzarella, 3 oz. cut into 15 cubes, 5 oz., shredded
  • ½ cup + 2 Tlbs. Frank's Red Hot Sauce
  • 15 dinner rolls
  • ¾ cup crumbled blue cheese
  1. Preheat oven to 350 degrees. Line a baking sheet with a silpat.
  2. Add ground chicken, carrot, red onion, ¼ cup green onion, garlic, salt and 2 Tlbs. of hot sauce. Mix until combined. Form in to 15 meatballs. Add one piece of mozzarella in the middle and enclose the meat over. Form into meatballs again. Line up on a prepared baking sheet. Bake for 12-15 minutes or until cooked through.
  3. While meatballs cook, use a tablespoon to trace a circle on each roll. Use a sharp knife to cut the tops off each rolls. Hollow out. Save bread for homemade croutons or breadcrumbs.
  4. Add remaining hot sauce to a medium bowl. Add meatballs. Toss in sauce. Nestle in to rolls.
  5. Evenly pour remaining hot sauce over each roll. Top meatballs and rolls with cheese. Place back in the oven until cheese is melted.
  6. Sprinkle with blue cheese and green onions.
*I like to grind my own chicken breast. Buy 1 lb. of chicken, cut into 1-inch pieces, and place on a baking sheet. Freeze for 15 minutes or until very cold and firm, but not frozen. Place in the food processor, and blend until finely ground.
Recipe by Cooking for Keeps at