BUFFALO CHICKEN MEATBALL SLIDERS RECIPES

Steps:

• To make the sauce: Melt butter in a medium saucepan over medium-low heat. Add in hot sauces, brown sugar, honey, cider vinegar, and cayenne and whisk to combine. Remove from the heat and set aside.
• To make the meatballs: Melt butter in a small skillet over medium heat. When foaming subsides, add onion and celery and cook, stirring occasionally, until softened, 5 to 7 minutes. Add in garlic and cook until fragrant, about 1 minute. Remove from heat and let cool to room temperature.
• Place ground chicken, vegetable mixture, breadcrumbs, egg, Worcestershire sauce, black pepper, and kosher salt in a large bowl. Using your hands, mix together until thoroughly combined. Roll out meat mixture into balls 1 1/2 to 2 inches in diameter.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place meatballs on hot side of grill and cook, turning occasionally, until well browned all over. Move meatballs to cool side of grill, cover, and continue to cook until center of meatballs registers 155°F on an instant read thermometer. Transfer meatballs to saucepan with buffalo sauce and toss to coat.
• Place rolls, cut side down, on hot side of grill and cook until lightly toasted, 30 to 60 seconds. Transfer rolls to a serving platter, place one meatball in each roll, spoon on ranch dressing, and top with scallions. Serve immediately.