Buffalo Chicken Meatball Sliders with Carrot Fries and Greek Yogurt Ranch
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Ingredients & Equipment
What we send
- 6brioche slider buns
- 1 clovegarlic
- 12 ouncescarrots
- 1/4 ouncechives
- 2 ouncesmayonnaise
- 1 tablespoonbuttermilk
- 2 tablespoonsnonfat Greek yogurt
- 2 tablespoonsbreadcrumbs
- 2 ouncesshredded mozzarella cheese
- 5 packetsSriracha
- 12 ouncesground chicken
- 3 packetsunsalted butter
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
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.
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 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.
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.
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.
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.
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!