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Buffalo Chicken Meatball Sliders

Buffalo Chicken Meatball Sliders with Carrot Fries and Greek Yogurt Ranch

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Recipe Details


Who doesn’t love Buffalo wings dipped in ranch dressing? Okay, we admit it: Sometimes, we crave those same spicy and creamy flavors, but in a more... classy form (read: a little less gnawing on bones!). Thankfully, Chef Andrea’s elevating this favorite bar snack, starting with mozzarella, Sriracha, and chicken meatballs. Once baked, they’re 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

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • 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
    brioche slider buns
  • garlic
    1 clove
  • carrots
    12 ounces
  • chives
    1/4 ounce
  • mayonnaise
    2 ounces
  • buttermilk
    1 tablespoon
  • nonfat Greek yogurt
    2 tablespoons
    nonfat Greek yogurt
  • breadcrumbs
    2 tablespoons
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • Sriracha
    5 packets
  • 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

Cooking Steps

  1. Prepare Ingredients and Make Greek Yogurt Ranch

    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

    Make 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 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

    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

    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

    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

    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!

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