Buffalo Ranch Meatball Subs
If you like buffalo wings but wish they came in sandwich form, these Buffalo Ranch Meatball Subs are calling your name. Juicy meatballs coated in buttery buffalo sauce, piled into a toasted bun, and drizzled with creamy ranch. It’s spicy, tangy, cheesy, and everything you want from a comfort food sandwich. These subs take weeknight dinner straight into game-day territory.
If you love these Buffalo Ranch Meatball Subs, try our other sandwich recipes, like Italian-style vegetarian meatball subs, or crispy eggplant parm sandwiches.
Why Jacqueline Loves This Buffalo Ranch Meatball Sub Recipe
- Spicy and saucy. Buffalo sauce plus ranch is a match made in flavor heaven.
- Quick to make. 15 minutes of baking time and dinner is served.
- Versatile. Great with plant-based or regular ground meat.
- Crowd-pleaser. Perfect for game day, movie night, or an easy Friday dinner.
Ingredients
Haven’t been to the store or have fussy eaters? Learn more about the ingredients and substitution ideas for this Buffalo Ranch Meatball Sub recipe.
- Beyond Beef: I like Beyond Beef here because I’m mostly vegetarian, and it holds together really well and has a meaty bite. You can swap it for regular ground beef, chicken, or turkey if you prefer.
- Panko Breadcrumbs: These keep the meatballs light instead of dense. Regular breadcrumbs work too, but panko gives a better texture.
- Butter + Hot Sauce: The classic buffalo combo. Butter mellows out the hot sauce and gives it that signature silky texture. You can use any hot sauce you like, but Frank’s RedHot is the classic for buffalo flavor. Use Xtra hot for even more heat!
- Ranch Dressing: Cool, creamy ranch balances the heat and ties everything together. Use store-bought or make your own. Try Jalapeno Ranch for a dual spice payoff.
- Feta Cheese: The salty, tangy feta adds a nice contrast to the spicy sauce. If you prefer a creamier bite, blue cheese or even shredded mozzarella works.
- Sub Buns: Soft, slightly chewy buns hold everything in place while soaking up the buffalo and ranch.
Make it Even Easier
You can make these buffalo ranch meatball subs even quicker by using your favorite store-bought items instead of making them from scratch.
- Use your favorite store-bought meatballs.
- Use your fave store-bought ranch dressing.
How to Make Buffalo Ranch Meatball Subs
Make the meatballs
Preheat the oven to 400°F. Mix Beyond Beef, panko, salt, and pepper in a bowl until combined. Roll into 16 to 18 meatballs and place on a parchment-lined baking sheet.
Bake
Bake for 10 minutes, then flip and bake for another 5 minutes or until they reach an internal temperature of 165°F.
Toss in buffalo sauce
Whisk melted butter and hot sauce together in a bowl. Add the cooked meatballs and toss until fully coated.
Assemble the subs
Toast the buns if you like. Drizzle ranch on the bottom.
Add the greens.
Pile on the buffalo meatballs.
Drizzle with more ranch.
Sprinkle with feta and add more buffalo sauce.
I also like to add some sliced green onions when I have them.
Serve right away!
Jacqueline’s Recipe Tips
- Make it extra spicy: Add more hot sauce or a dash of cayenne to the buffalo mix.
- Go melty: Add sliced mozzarella or provolone before toasting the subs.
- Meal prep friendly: Bake the meatballs ahead of time, then reheat and toss with sauce before serving.
Kitchen Tools to Make it Easier
We’ll let you know the basics and then give some suggestions for kitchen tools that can make this recipe even easier to prepare.
- I like to use a cookie scoop for evenly sized meatballs.
Serving Suggestions
These subs are the star of the show, but they go great with:
- Crispy fries or potato wedges
- A simple coleslaw to balance the heat
- Celery sticks if you want a nod to buffalo wings
- Iced tea or lemonade to wash it all down
How to Store Leftover Buffalo Ranch Meatball Subs
Store leftover meatballs in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or oven before tossing with fresh buffalo sauce. Store the sauce and toppings separately to keep everything fresh. Avoid freezing once assembled since the bread will get soggy.
FAQ
Yes, you can swap in ground beef, chicken, or turkey. Just make sure the meatballs reach an internal temperature of 165°F before tossing them in sauce.
Frank’s RedHot gives the most classic buffalo flavor, but you can use any hot sauce you like. If it’s very vinegary, add an extra teaspoon of butter to balance it out.
Yes, cooked frozen meatballs work too. Heat them in the oven, toss with buffalo sauce, and assemble as directed.
More Sandwich Recipes
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Buffalo Ranch Meatball Subs Recipe
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Mix Beyond Beef, panko, salt, and pepper in a bowl until combined. Roll into 16 to 18 meatballs and place on a parchment-lined baking sheet.
- Bake for 10 minutes, flip, and bake for another 5-10 minutes or until they reach an internal temperature of 165°F.
- Mix the melted butter and hot sauce together to make the buffalo sauce.
- Toss the hot meatballs with buffalo sauce.
- Toast the bun if you want to. Drizzle with ranch dressing.
- Add greens. Add meatballs. Add crumbled feta. Add more buffalo sauce and ranch if you want and then serve.
