Buffalo Meatball Grilled Flatbread
A grilled flatbread with buffalo sauce, buffalo chicken meatballs, lots of hot sauce, and some fresh oregano and a light drizzle of ranch to finish it off.
Servings: 2 flatbreads (plus leftover meatballs)
Ingredients
meatballs
- 1 pound ground chicken
- 1 clove garlic
- 1 egg
- 2 tablespoons chopped parsley
- 1 teaspoon chopped oregano
- 3/4 cup grated cheddar
- 2 tablespoons Sweet Baby Ray's Hot Sauce
- 1/4 cup Sweet Baby Ray's Buffalo Sauce
- store bought pizza dough
- 1/2 cup Sweet Baby Ray's Buffalo Sauce
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1 cup grated mozzarella
- 1/4 cup ranch dressing
- 1 tablespoon fresh oregano
Instructions
- Makes 2 flatbreads with leftover meatballs.
- Mix the meatball ingredients EXCEPT for the buffalo sauce in a large bowl. Season with salt and pepper.
- Preheat broiler to high.
- Lightly grease a baking sheet.
- Form the meatballs and put them onto the baking sheet. I like medium-small sized meatballs, about 1.5 - 2 inches in diameter.
- Broil on high for 3-5 minutes until browned, flip the meatballs and repeat.
- Toss the meatballs with the buffalo sauce and set aside. Cut into 8ths once cooled.
- Preheat grill.
- Split the dough in half and roll out to a long thin shape.
- Lightly coat the entire dough in oil.
- Grill the flatbread on high for 3 minutes to brown, then lower heat and flip.
- Brush on the buffalo sauce on the two flatbreads evenly. Top with the veggies, enough meatballs for your personal preference, and the cheese. Close the grill and cook until melted.
- Remove from heat, top with ranch and oregano, cut, and serve with extra hot sauce.