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Buffalo Chicken Meatball Sliders

Buffalo Chicken Meatball Sliders with Carrot Fries and Greek Yogurt Ranch

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Who doesn’t love Buffalo wings dipped in ranch dressing? In this Encore Recipe, Chef Andrea’s elevating and reimagining the classic bar snack, combining mozzarella, Sriracha, and ground chicken into tender, supremely flavorful meatballs. Once baked, the meatballs are piled onto toasty brioche slider buns with homemade Buffalo sauce and our Greek yogurt ranch, which doubles as a cool dipping sauce for chive-dusted carrot fries.

  • Spicy
Serving size
Prep & cook time
Cooking Skill
  • Calories 820
  • Protein 42g
  • Total Carb 60g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • brioche slider buns
    • 6
    • brioche slider buns
  • garlic
    • 1 clove
    • garlic
  • carrots
    • 12 ounces
    • carrots
  • chives
    • 1/4 ounce
    • chives
  • mayonnaise
    • 2 ounces
    • mayonnaise
  • lemon
    • 1
    • lemon
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • breadcrumbs
    • 2 tablespoons
    • breadcrumbs
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • Sriracha
    • 5 packets
    • Sriracha
  • ground chicken
    • 12 ounces
    • ground chicken
  • unsalted butter
    • 3 packets
    • unsalted butter

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan


Soy, Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients and make Greek yogurt ranch

    Prepare ingredients and make Greek yogurt ranch

    Preheat oven to 450°F. Slice buns open horizontally, if they arrived whole. Mince garlic. Rinse carrots; quarter lengthwise, then cut crosswise into 2-inch fries. Rinse chives; thinly slice. Halve lemon. In a medium bowl, whisk together mayonnaise, 1 squeeze lemon juice, 2 tablespoons Greek yogurt, half of chives, ⅛ teaspoon salt, and pepper. Set aside. Save remaining lemon and yogurt for another use.

  2. Form meatballs

    Form meatballs

    Separate 1 egg, placing yolk in a separate medium bowl. 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 add chicken. Using your hands, mix well, then form into 6 equal balls, about 1½ inches thick. Arrange meatballs on half of a baking sheet, spacing apart as much as possible.

  3. Bake carrots and meatballs

    Bake carrots and meatballs

    On other half of baking sheet with meatballs, toss carrots 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

    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 Sriracha if you prefer, but a little spiciness is what makes this Buffalo sauce!) Set pan aside.

  5. Toast buns

    Toast buns

    Once baked, add 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 meatball sliders

    Plate meatball sliders

    Top bun bottoms with meatballs, spooning over any remaining Buffalo sauce from pan. Spoon over Greek yogurt ranch, reserving any extra for dipping fries. Garnish carrot fries with remaining chives and dig in!

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