If you have ever walked through the concourse at Lucas Oil Stadium with the roof closed tight, the crowd thundering like a giant blue heartbeat, and the smell of fryer oil drifting over the roar, you already know this: Colts fans eat with purpose. Not loud, not chaotic, but confident. Midwest steady. Blue-blooded and hungry.
The Buffalo Chicken Caesar Meatball Sub fits right into that identity. It is spicy, creamy, warm, cool, messy and controlled at the same time, like someone took a classic meatball sub, ran it through a training camp, and handed it back wearing shoulder pads.
This copycat version brings that exact stadium punch straight into your kitchen.
No ticket.
No security checkpoint.
No line at Sections 326 or 527.
Just a soft hoagie roll, spicy Buffalo-glazed chicken meatballs, and a bright Caesar slaw that cools the heat in the most satisfying way.
It is part comfort food, part heat wave, completely Indianapolis.
How to Make the Buffalo Chicken Caesar Meatball Sub (Stadium Style)
You’ll start by mixing ground chicken with Parmesan, panko and simple seasoning. Nothing fancy, nothing fussy, just the kind of clean, sturdy base a stadium kitchen can trust on a game day. You’ll roll them into golf-ball sized meatballs and bake them until juicy, then toss them in a glossy Buffalo butter glaze that clings perfectly without drowning them.
While the meatballs cook, you’ll build the Caesar slaw. This isn’t a delicate restaurant Caesar. It is a crunchy, stadium-proof hybrid made from shredded romaine, a little cabbage for structure, and a creamy garlic-Parmesan dressing that hits bright and cool against the Buffalo heat.
Then comes assembly, the moment where Lucas Oil magic happens.
A warm 8-inch hoagie. A bed of Caesar slaw. Four Buffalo chicken meatballs nestled in like a goal-line formation. A streak of extra Caesar or Buffalo sauce over the top. It is spicy, tangy, creamy, crunchy and deeply satisfying, a sub that tastes exactly like third-quarter adrenaline.
Quick Stats
Ready in: 35 minutes
Difficulty: Easy
Serves: 4 fans
Best for: Colts watch parties, tailgates, game-day spreads, nights when you want something bold but comforting
Nutrition Facts (per sub)
Calories: 610 kcal
Total Fat: 29 g
Saturated Fat: 9 g
Cholesterol: 110 mg
Sodium: 820 mg
Carbohydrates: 47 g
Fiber: 3 g
Sugars: 4 g
Protein: 38 g
Ingredients
For the Buffalo Chicken Meatballs
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1 ½ lb ground chicken
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1 cup panko breadcrumbs
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½ cup finely grated Parmesan
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1 large egg
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2 cloves garlic, minced
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1 tsp onion powder
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1 ¼ tsp salt
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½ tsp black pepper
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½ tsp paprika
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2 tbsp chopped parsley (optional)
Buffalo Glaze
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½ cup Frank’s RedHot (or similar)
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¼ cup butter
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1–2 tsp honey (optional)
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Pinch of garlic powder
For the Caesar Slaw
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3 cups shredded romaine hearts
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1 ½ cups shredded green cabbage
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2 green onions, thinly sliced
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2 tbsp finely grated Parmesan
Caesar Dressing
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¼ cup mayonnaise
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2 tbsp sour cream or Greek yogurt
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2 tbsp grated Parmesan
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1 ½ tbsp lemon juice
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1 tsp Dijon mustard
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1 tsp Worcestershire sauce
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1 small garlic clove, grated
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Pinch of salt
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¼ tsp black pepper
For the Sub
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4 soft 8-inch hoagie rolls
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Butter for warming (optional)
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Extra Parmesan or chopped parsley for topping
Step-by-Step Instructions
1. Make the Meatballs
Combine ground chicken, Parmesan, panko, egg, garlic, onion powder, salt, pepper and paprika. Mix until just combined. Roll into 16 meatballs and place on a parchment-lined tray.
Bake at 400°F (200°C) for 14–18 minutes until cooked through.
2. Make the Buffalo Glaze
Warm butter and hot sauce together in a small pan. Add honey if you want a mellower heat.
Toss the hot meatballs in this glaze until shiny and evenly coated.
3. Make the Caesar Slaw
Add romaine, cabbage and green onion to a bowl.
Whisk the Caesar dressing ingredients until creamy, then toss with the greens.
The slaw should be creamy but not dripping.
4. Warm the Hoagies
Lightly butter the inside of each hoagie roll and warm in a 325°F (165°C) oven for 5–7 minutes.
You want them soft, not crispy.
5. Build the Sub
Spoon a layer of Caesar slaw into each roll.
Add 4 Buffalo meatballs to each one.
Drizzle with extra Buffalo sauce or Caesar dressing.
Finish with a sprinkle of Parmesan or parsley.
Serve immediately while the meatballs are hot and the slaw is cool.
Ingredient Substitutes
Meatballs
Ground chicken → Ground turkey
Parmesan → Pecorino or nutritional yeast
Panko → Crushed crackers or breadcrumbs
Buffalo Sauce
Frank’s → Crystal, Texas Pete or any cayenne hot sauce
Butter → Olive oil (lighter, less rich)
Honey → Maple syrup or sugar
Caesar Slaw
Romaine → Iceberg or shredded Brussels sprouts
Cabbage → More romaine
Sour cream → Greek yogurt
Anchovy (optional) → Worcestershire only
Hoagie Rolls
Hoagie → Brioche sub rolls or soft Italian rolls
Game Day Tips & Variations
Turn Up the Heat: Add chili crisp or cayenne to the Buffalo glaze.
Blue Cheese Fan? Add a thin layer of blue cheese crumbles beneath the slaw.
Extra Crunch: Add crushed seasoned croutons on top for a stadium twist.
Make-Ahead: Meatballs store great. Reheat and toss in Buffalo sauce right before serving.
Tailgate Version: Assemble the slaw at home, keep meatballs warm in a foil pan, and build subs on-site.
What to Serve With
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Crinkle-cut fries
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Giant stadium-style pretzels
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Garlic-Parmesan waffle fries
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Pickle spears
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Ranch for dipping (Indiana fans always approve)
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Ice-cold soda or beer to balance the Buffalo heat
Stadium Story / Fun Fact
The Buffalo Chicken Caesar Meatball Sub showed up at Lucas Oil Stadium in 2025 as part of a new push toward bold, social-media-ready foods that still feel unmistakably Midwestern. Colts fans immediately rallied behind it. The combination of Buffalo heat, creamy Caesar coolness and a soft, warm hoagie felt like a natural extension of the blue-and-white game-day spirit: tough, comforting, impossible not to love. It became an instant favorite in Sections 326 and 527, where fans swear it tastes even better when the Colts take the lead in the second half.
FAQ
Can I make the meatballs ahead?
Yes. Reheat and toss in fresh Buffalo sauce right before serving.
Can I use store-bought Caesar dressing?
Absolutely. Choose a thicker, creamier style so the slaw doesn’t get soggy.
Do I need cabbage in the slaw?
It helps the slaw stay crunchy inside a warm sandwich, so it’s recommended.
Can I make this less spicy?
Use mild Buffalo sauce or add extra butter and honey.
Can I grill the hoagies?
Yes, a light toast adds flavor but don’t make them crispy or the sandwich loses its stadium feel.
Storage & Reheating
Store:
Meatballs and slaw keep separately for 2–3 days. Do not store assembled subs.
Reheat:
Meatballs: 3–5 minutes in an air fryer or 8 minutes in a 350°F oven.
Hoagies: 2–3 minutes in the oven to warm.
Refresh:
If slaw loses crunch, toss with a fresh squeeze of lemon and a bit more Parmesan.
Ingredients
- For the Buffalo Chicken Meatballs
- 1 ½ lb ground chicken
- 1 cup panko breadcrumbs
- ½ cup finely grated Parmesan
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 ¼ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp chopped parsley (optional)
- Buffalo Glaze
- ½ cup Frank’s RedHot (or similar)
- ¼ cup butter
- 1–2 tsp honey (optional)
- Pinch of garlic powder
- For the Caesar Slaw
- 3 cups shredded romaine hearts
- 1 ½ cups shredded green cabbage
- 2 green onions, thinly sliced
- 2 tbsp finely grated Parmesan
- Caesar Dressing
- ¼ cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 2 tbsp grated Parmesan
- 1 ½ tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 small garlic clove, grated
- Pinch of salt
- ¼ tsp black pepper
- For the Sub
- 4 soft 8-inch hoagie rolls
- Butter for warming (optional)
- Extra Parmesan or chopped parsley for topping
Instructions
Mix the ground chicken with Parmesan, panko, egg, garlic, onion powder, salt, pepper, and paprika until just combined, then roll the mixture into meatballs and bake them until cooked through. Warm the butter and hot sauce together, add a little honey if you want a softer heat, and toss the hot meatballs in the glaze until they are shiny and well coated. Combine the romaine, cabbage, and green onion in a bowl, whisk the Caesar dressing ingredients until smooth, and toss everything together so the slaw is creamy but not overly wet. Lightly butter the hoagie rolls and warm them in the oven just until soft. To assemble, layer the Caesar slaw inside each roll, add a few Buffalo meatballs, drizzle with extra Buffalo sauce or dressing, and finish with Parmesan or parsley, serving right away while everything is perfectly hot and cool in the right places.
Notes
Calories: 610 kcal Total Fat: 29 g Saturated Fat: 9 g Cholesterol: 110 mg Sodium: 820 mg Carbohydrates: 47 g Fiber: 3 g Sugars: 4 g Protein: 38 g
