• Line a baking sheet with parchment paper.
• To a large bowl, add ground chicken, panko, beaten eggs, cheese, ranch seasoning mix, ¼ cup buffalo sauce, and garlic powder. Mix together until just combined, being careful not to overwork the ingredients.
• Greasing hands before starting, form the mixture into desired-sized meatballs. Place the meatballs onto the lined baking sheet. (I made 35 meatballs, which gave me a few extra to enjoy on their own!)
• To a large nonstick skillet over medium heat, add oil and butter. Once hot, place the meatballs in the skillet, working in batches to not overcrowd the pan. Cook until the outsides are browned and they reach an internal temperature of 165°F (5-8 minutes). Toss the meatballs with the remaining ¼ cup of buffalo sauce. Cover the skillet to keep the meatballs warm as you prepare the slaw and the buns.

Slaw

• To a medium bowl, add celery, green onion, cabbage, blue cheese crumbles, chives, lemon juice, blue cheese dressing, and kosher salt. Mix until combined. This yields about 2 cups of slaw.

Rolls

• Preheat oven to 450°F. Line a baking sheet with parchment paper.
• In a small bowl, mix melted butter with buffalo sauce.
• If not already cut, slice the hoagie rolls open lengthwise down the center, being careful not to cut all the way through the bread. Brush the inside and outside of each roll with the buffalo butter. Place onto the lined baking sheet.
• Toast the rolls in the oven for 8-10 minutes.

Assembly

• After toasting the rolls, place 2-3 tablespoons of slaw on the bottom of each. Top with 3-5 meatballs and 1-2 more tablespoons of slaw. Drizzle the top with blue cheese dressing, blue cheese crumbles, and buffalo sauce. Enjoy!