Tender chicken doused in buttery hot sauce, crisp carrot sticks, a creamy sauce for dipping—we’re rolling the entire Buffalo wing experience into another delightful bar snack: sliders. The trick to perfect meatballs? A fine-tuned balance of moisture and binding (here, the chicken just needs breadcrumbs, cheese, and a little egg yolk), plus gentle hand-mixing to ensure maximum juiciness.
6 brioche slider buns
1 clove garlic
12 ounces carrots
¼ ounce chives, divided
4 tablespoons mayonnaise
1 tablespoon buttermilk
2 tablespoons Chobani nonfat Greek yogurt
2 tablespoons breadcrumbs
4 tablespoons shredded mozzarella cheese
5 teaspoons Sriracha, divided
12 ounces ground chicken
3 tablespoons unsalted butter
1 tablespoon olive oil
10″ medium pan
1. Prepare Ingredients and Make Greek Yogurt Ranch
Preheat oven to 450°F. Slice slider buns open horizontally, if they arrived whole. Mince garlic. Rinse carrots, quarter lengthwise, then cut crosswise into 2-inch fries. Rinse chives and thinly slice. In a medium bowl, whisk together mayonnaise, buttermilk, Greek yogurt, half of chives, ⅛ teaspoon salt, and pepper as desired, then set aside. Reserve remaining chives for serving.
2. Make Meatballs
Separate 1 egg, placing yolk in a separate medium bowl (see Recipe Tip). Discard egg white or save for an omelet. Add breadcrumbs, mozzarella, 1 packet Sriracha, ½ teaspoon salt, and pepper as desired to bowl with yolk, then pat chicken dry with paper towel and add to bowl. Using your hands, mix well, then form into 6 equal balls, about 1½ inches thick. Arrange meatballs on half of a baking sheet.
3. Bake Carrots and Meatballs
Add carrots to other half of baking sheet with meatballs, then toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer. Bake until carrot fries are lightly browned and tender and meatballs are cooked through and no longer pink, about 15 minutes.
4. Make Buffalo Sauce
While carrots and meatballs bake, heat butter in a medium pan over medium heat. When butter is foamy, add garlic and cook, stirring, until fragrant, 1-2 minutes. Remove pan from heat and stir in remaining Sriracha—to save time, try using a pair of kitchen scissors to cut all packets open together. (You could use less hot sauce if you prefer, but a little spiciness is what makes this Buffalo sauce!) Set aside.
5. Toast Buns
Add baked meatballs to pan with Buffalo sauce, still off heat, and toss to fully coat. Divide carrot fries between serving plates. Wipe baking sheet clean, then arrange buns cut-side up. Bake until toasted and light golden, about 3 minutes.
6. Plate Sliders
Top bun bottoms with meatballs, spooning over any remaining Buffalo sauce from pan. Drizzle with Greek yogurt ranch, reserving any extra for dipping fries. Garnish carrot fries with reserved chives and dig in!