These buffalo chicken meatball sliders with ranch slaw are the absolute epitome of perfect Superbowl food. In my mind, they are perfect anytime food, but they lend themselves especially well to a good football snack. Flavorful chicken meatballs are smothered in buffalo sauce, topped with a tangy ranch dressing slaw and placed on the (gluten free) bun of your choice. You can buy your own or make my green onion buns!
Ok, so I don’t necessarily love football. I went to UT and love Longhorn football (even as bad as it has been the last few years…) but following one team is about all I can commit to, and I definitely prefer college football to the NFL. My fiance, on the other hand, LOVES football and watches almost every game whether it is NFL or NCAA, so I try to follow along and be a good team player.
To me, being a team player means making football snacks and hanging out even if I’m not necessarily watching the game. I haven’t ever hosted my own Superbowl party (mainly because we live so far from the rest of our friends) but one of our traditions became having someone else host the party, while I supply all the food. I love feeding other people and getting to see them enjoy what I’ve made. It makes all of the work in the kitchen worth it.
A few years ago, I made buffalo meatballs as an appetizer and they were a huge hit, so I decided to take the meatballs to the next level by making a slider. The result was exactly what I’d been hoping for. These buffalo chicken meatball sliders are a little labor intensive, but they are 1000% worth the effort! You can also make the meatballs and slider buns in advance. Also, if you don’t want to go through the trouble making the slaw and buns, you can make just the buffalo chicken meatballs and they will be an awesome appetizer. I hope you enjoy these buffalo chicken meatball sliders this Superbowl!
Gluten Free Buffalo Chicken Meatball Sliders
These gluten free buffalo chicken meatball sliders are the perfect food for your Superbowl party! Flavorful Paleo chicken meatballs are tossed in buffalo sauce, then topped with a tangy ranch coleslaw and sandwiched together on the bun of your choice for a meal everyone will be talking about!
For the Meatballs
- 2 pounds ground chicken or turkey (dark meat)
- 1/2 tablespoon water
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons coarse sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (sub 1 TBS garlic oil for low FODMAP)
- 1/4 cup sliced green onion
- 1/4 cup fresh chopped parsley
- 1 tablespoon coconut flour
- 1 tablespoon tapioca flour
For the Buffalo Sauce
- 3/4 cup buffalo wing sauce (Use Frank's Red Hot or Texas Pete's for low FODMAP)
- 6 tablespoons butter
For the Ranch Slaw
- 1 8 ounce bag shredded coleslaw
- 1 cup shredded carrots
- 2 stalks celery, diced
- 1 teaspoon dried dill
- 2 tablespoons thinly sliced green onion
- 1 teaspoon dried parsley
- 2 tablespoons lemon juice (about one lemon)
- 1 teaspoon white vinegar
- 1/2 teaspoon garlic powder (use 1/2 tablespoon garlic oil for low FODMAP)
- salt and pepper, to taste
- 3/4 cup avocado oil mayo
Preheat oven to 425 F.
Combine water, baking soda, and cream of tartar in a small bowl, set aside.
In large bowl, combine all ingredients for the meatballs (including baking soda mixture) and mix with your hands until fully incorporated. Line a rimmed baking sheet with parchment paper. Use a tablespoon to form the meatballs and drop them on the baking sheet. Bake for 20 minutes.
Once meatballs have finished baking, combine wing sauce and butter in a large saucepan over medium-low heat, whisk to combine. Turn off the heat and toss the meatballs in the sauce to coat.
Combine mayo, lemon juice, dill, parsley, chives, and vinegar to make the ranch sauce. Mix the sauce with the coleslaw, carrots, celery, and garlic powder. Add salt and pepper to taste.
For each slider, add meatballs, top with slaw, and serve!