Buffalo Chicken Meatball Subs w/Garlic Blue Cheese Sauce

• 1/2 lb ground chicken
• 2 T. bread crumbs
• 2 T. dry ranch mix
• 1/4 c onion, chopped
• 1 garlic clove, minced
• 1/4 c hot sauce
• 1 egg

• 1 T. unsalted butter
• 2 garlic cloves, minced
• 1 T. flour
• 3/4 c milk
• 2 T. crumbled blue cheese
• salt and pepper to taste

Preheat the oven to 400F. Line a baking tray with foil or parchment paper.

In a medium bowl, combine the chicken, breadcrumbs, ranch mix, onion, garlic, hot sauce and egg until well mixed. Roll into 12 meatballs and place on the tray. Bake 20 minutes or until cooked all the way through.

While the meatballs are baking, in a medium saucepan, melt the butter. Add the garlic and cook until the garlic starts to brown. Whisk in the flour until a paste forms. Slowly whisk in the milk until everything is smooth. Bring to a boil and cook for a few minutes or until thickened. Add the blue cheese and whisk until melted. Remove from the heat.

Depending on the size of the sandwich rolls, add about 3 or 4 meatballs per sandwich. Top with blue cheese sauce.