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Chicken Meatballs Sliders with Garlicky Buffalo Sauce


  • 2 Pounds-Boneless/Skinless Chicken Thighs-cubed
  • 1 Each-Egg-beaten
  • ¼ Cup-Green Onion-thin slice
  • 2 Cloves-Garlic-chopped fine
  • To Taste-Kosher Salt/Black Pepper
  • ½ Cup-Panko Breadcrumbs
  • ½ Cup-Blue Cheese-crumbled
  • 25 Each-Slider Buns-or soft bun cut to size with a biscuit cutter

Garlicky Buffalo Sauce

  • 8 Ounces-Sour Cream
  • 2 Tablespoons-Hot Sauce
  • 3 Cloves Garlic-chopped very fine
  • 2 Tablespoons-Olive Oil, plus extra
  • 1 Each-Green Onion-white part only sliced thin
  • To Taste-Black Pepper/Kosher Salt


  1. Warm a sauté pan and oil over very low heat.
  2. Cook garlic until softened, about 3 minutes, stirring frequently.
  3. Cool completely in a bowl in refrigerator.
  4. Combine remaining sauce ingredients with garlic, store covered in refrigerator for up to three days.
  5. Bring a large pot of water to a boil and preheat oven to 350 degrees.
  6. Place, chicken, egg, onion, garlic in a food processor, season to taste.
  7. Blend into a smooth paste and place in a bowl.
  8. Add breadcrumbs, half the blue cheese and mix to combine.
  9. Portion into equal size balls, about size of a golf ball and drop in boiling water.
  10. Cook in batches until firm, about 3-5 minutes.
  11. Remove, drain and pat dry, this step can be done a day ahead of time.
  12.  Warm an iron skillet/oven safe pan over medium high heat.
  13. Toss balls with a little oil, season with salt and pepper and begin browning in pan.
  14. Once brown place in oven until cooked through, internal temperature of 160 degrees.
  15. Remove and build sliders by placing a chicken slider on bottom portion of bun.
  16. Top with a little sauce and remaining crumbled blue cheese.
  17. Add top bun and secure with toothpicks and serve.

Makes about 25 sliders