This sandwich is so good, it surprised us. Like, we knew it would be good, but it actually turned out better than expected.
The Nashville Hot Sauce is balanced out perfectly by the cabbage ranch slaw. And both with the chicken meatballs is....well... it's just really damn good. We know you are going to love it.
Nashville Hot Chicken Meatball Sub Sandwich
Chicken Meatballs
1 lb ground chicken
¼ medium yellow onion, diced
2 tbsp minced fresh parsley
1-2 cloves garlic, minced or pressed
1 egg
Salt and pepper to taste
Nashville Hot Sauce
½ cup unsalted butter
2 Tbsp coconut or brown sugar
2-3 tsp cayenne
1 tsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
2 tbsp hot or regular honey
Salt to taste
Cabbage Ranch Slaw
¼ head green cabbage, thinly shredded, preferably on a mandolin
¼-½ cup healthy homemade ranch dressing
To Finish
Bread and butter pickles
1 French baguette
butter
Directions
Preheat oven to 375f.
To make the meatballs, combine all ingredients in a bowl, mix well, and then divide up into 9 even balls. Oil a baking sheet, add the balls, and cook for 30 minutes or until internal temperature is 165f.
Meanwhile, make the hot sauce by adding all the ingredients into a sauce pan over low heat and mix well. Be sure not to get too hot or the sauce may split. Remove from the heat and let cool to thicken, stirring occasionally.
To make the slaw, combine shredded cabbage and ranch dressing. Mix well. Set aside.
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