Tag Archives: buffalo sauce

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs

It’s been 6 months since I purchased my very first Instant Pot, and it’s seriously been the best game changer in my kitchen. I didn’t think I would rely on it almost every day of the week, but it’s abilities are endless and amazing. If you’ve never heard of the Instant Pot before, it’s an electrical pressure cooker that also has a rice cooker, slow cooker, steamer, warmer, and sauté and browning function all in one. The new version, which I don’t have, also has a yogurt maker. It’s just wonderful.

As I got familiar and more comfortable with mine over the past several months, I’ve been thrilled at how I can cook rice in 10 minutes, bone broth that gels in under 2 hours, whole chicken in 20 minutes, and just transforming tough meat into fall-off-the-bone deliciousness in 30 minutes, which would’ve taken hours in the slow cooker.

As more and more people purchase this beautiful appliance, I have been receiving a ton of interest in how to cook with them every time I mention it. Because of this, I decided to start posting more Instant Pot recipes and uses. First up: buffalo chicken meatballs!

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs

I think everyone loves buffalo sauce-flavored anything, right? At least that’s how C feels about it. He gets excited anytime he smells buffalo sauce scent drifting from the kitchen, or when he sees me making oven baked wingsIt’s so popular at gatherings and sporting events, and it’s because of the spicy kick that’s so addicting and yummy for many people. I love these meatballs, because you get the same delicious flavors as wings but it’s less messy and you don’t have to deal with the bones.

Working with ground chicken can be sticky and difficult, so your raw meatballs may not look as round as you like. Don’t worry about it! Grease your hands well before shaping the meat, and even if they don’t look perfect, they’ll firm up and look delicious once they are cooked.

Don’t have an Instant Pot? These can easily be baked! Check out the recipe below to find out how to cook them in the oven.

What’s your favorite way to use your Instant Pot?

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken MeatballsInstant Pot Buffalo Chicken Meatballs

3.7 from 3 reviews
Instant Pot Buffalo Chicken Meatballs
 
Prep time
Cook time
Total time
 
Serves: 18-24 meatballs
Ingredients
  • 1.5 lb ground chicken
  • ¾ cup almond meal
  • 1 tsp sea salt
  • 2 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 2 tbsp ghee
  • 6 tbsp hot sauce
  • 4 tbsp butter
  • chopped green onions, for garnish
Instructions
  1. In a large bowl, combine chicken, almond meal, salt, minced garlic cloves, and green onions.
  2. Use your hands to combine everything together, but be careful not to overwork the meat.
  3. Grease your hands with ghee or coconut oil, then shape the meat into balls 1-2 inches wide.
  4. Set your Instant Pot to sauté setting and add ghee.
  5. Working in batches, gently place the chicken meatballs in the Instant Pot to brown them. Turn them every minute until all sides are brown.
  6. While the meatballs are browning, combine hot sauce and butter and heat them in the microwave or the stove top until the butter is completely melted. Use a spoon to stir. This is your buffalo sauce.
  7. Place all the browned meatballs in the Instant Pot, then pour the buffalo sauce evenly over the meatballs.
  8. Screw on the lid to the Instant Pot, make sure that the pressure valve is set to "sealing," then set it to "Poultry."
  9. Once the meatballs are finished cooking (about 15-20 minutes), the Instant Pot will beep. If you are eating right away, hit "Cancel" then release the pressure valve, making sure your hand is away from the opening where the steam escapes. If not, the Instant Pot will automatically switch to the "Warm" setting for the next 10 hours and the pressure will slowly lower on its own.
  10. Serve over rice, cauliflower rice, zoodles. or just eat on its own!
Notes
To reheat, cook over medium heat on a skillet turning over the meatballs until heated through.

Don't have an Instant Pot? You can sear the meatballs on a skillet, then bake in the 400 degree F oven for 15 minutes!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Instant Pot Buffalo Chicken Meatballs

All-American Paleo Table Review + Buffalo Chicken Meatballs

buffalo chicken meatballsWhen I received Caroline Potter’s new cookbook, All-American Paleo Table, at my doorstep, I was beyond excited. I’ve been following Caroline from Colorful Eats for a while now, and her photos on her blog and Instagram are drool-worthy perfection. Caroline is also a Nutritional Therapy Practitioner, and it was hearing her and Liz Wolfe talking on a podcast that finally convinced me to become a certified NTP myself after long and thoughtful consideration!

Flipping through the cookbook for the first time, I was blown away by how beautiful the photos are from cover to cover. I also couldn’t stop drooling over all the classic comfort-food recipes that Caroline was able to make grain-free and paleo, like Morning Butter Biscuits, Fried Chicken, Onion Rings, Cider Mill Donut Holes, and SO much more. I love that the whole book tied in the concept of bringing family and friends at the table to enjoy healthy and delicious meals and treats together.

Deciding which recipe to try first was a difficult decision but it was football Sunday, and lo and behold, there’s a whole section in the cookbook for game day eats! When I saw the recipe for Buffalo Chicken Meatballs, I knew I had to make it.

buffalo chicken meatballsC and I have an unhealthy obsession with buffalo wings and we absolutely loved these meatballs. They actually taste like wings, minus the messy fingers and dealing with the bones. I didn’t have arugula to serve the meatballs over, so I made Cole Slaw using a recipe that can also found in the cookbook, and the combination was perfect.

With over 100 grain-free and refined sugar-free recipes that can be found in the book, I cannot wait to try them all! Be sure you grab your copy of All-American Paleo Table.

buffalo chicken meatballs

Buffalo Chicken Meatballs by All-American Paleo Table
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup almond flour
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 lbs ground chicken
  • ⅓ cup green onions, chopped
  • 2 tbsp olive oil, for searing
  • ⅔ cup buffalo hot sauce (I used my wing sauce)
  • 2 handfuls fresh arugula leaves, optional
  • 4 oz blue cheese crumbles, optional
  • Coconut oil for greasing hands
Instructions
  1. Preheat oven to 350 degrees fahrenheit and warm a large nonstick skillet to medium heat.
  2. In the bottom of a mixing bowl, sift together the almond flour, salt and garlic. Add in the ground chicken and green onions. Use your hands to mix together the meat, incorporating all the ingredients, but be careful not to over mix because the chicken will become gummy.
  3. Lightly grease you hands with coconut oil, shape the chicken into small meatballs and set them aside on a plate. If the chicken becomes too difficult to work with, wash and re-grease your hands.
  4. Drizzle the olive oil in the warm skillet, swirling around to coat all sides of the skillet. Sear the meatballs for 8 minutes, rotating every 2 minutes so that all sides are seared.
  5. Transfer the meatballs to a baking dish, placing them close together so that all sides are touching. This is easiest if the baking dish is similar in size to the meatballs; I find that a 9 by 13 inch dish usually works well. Pour the hot sauce over the meatballs and place in the oven.
  6. Bake for 20 minutes.
  7. Serve over a bed of arugula with optional blue cheese crumbles or ranch dressing.
Notes
If you don't want to make your own wing sauce, you can use Frank's hot sauce.

Paleo Gluten Free Whole30 Buffalo Chicken Meatballs

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Game Day Baked Chicken Wings

baked chicken wings

I’m one of those people who do not look forward to Fall. Fall means colder and darker weather which I despise. I’d rather it be hot summer all year long, even if it means excruciating heat and constant sweating. Yeah, I’m crazy like that. There’s a reason I moved to California, after all.

However, one of the redeeming qualities of this new season is football, my second favorite sport to watch after soccer (Any soccer fans out there? …Nobody?). Even when our favorite team isn’t playing (we have the unfortunate burden of being Jets fans), football is always on on Sundays because there’s something nice and soothing about just listening to the plays and the commentators in the background. Which is exactly what happened all day yesterday. Oh, glorious Sunday.

Also, most importantly, football means game day food means hot wings. Which are basically crack. If we see wings on the menu, we will order them 90% of the time, no joke. However, you never know what you are getting at restaurants, and they usually come breaded in flour (which I DEFINITELY cannot eat), deep fried in god-knows-what kind of polyunsaturated oils, and/or covered in sauces that contain soybean oil, high fructose corn syrup, and other creepster ingredients. No bueno.baked chicken wings

These baked wings taste like what you’d get at a restaurant – crispy, tender, just the right amount of spicy, and seriously addicting. I made 3 lbs of wings for the two of us, because I got 2 lbs last time and it was not enough. We still finished almost all of it, save for 6 pieces. I don’t know whether I should be embarrassed or proud.
baked chicken wings

The trick to making the wings taste like they are fried is boiling them before they go in the oven. This takes out some of the fat, so the wings aren’t soggy at the end. Basically, they are baked already half cooked.
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When choosing the hot sauce, make sure to look at the ingredients list. My current favorite is TJ’s Jalapeño Pepper Hot Sauce, which is made with: red ripened jalapeño peppers, distilled vinegar, and salt. So awesomely simple. Another Paleo-friendly hot sauce is Frank’s RedHot Original, but I’m sure there are many more.

I like my wings pretty spicy, but you can play around with the hot sauce to butter ratio. Add more butter for a less spicy sauce. I know… it’s like the easiest recipe for wing sauce. You’re welcome.
baked chicken wings

You can see that I didn’t cut off the tips. Feel free to do so if it creeps you out. I think the thin bones are delicious to chew on and it hurts for me to waste any part of the animal.

It’s a glorious massacre.
baked chicken wings

GAME DAY BAKED CHICKEN WINGS
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Instructions
  1. Bring a big pot of water to a boil.
  2. While the water is heating up, cut the chicken wings to separate the wings and drumettes. You can also cut off the tip if you don't like the way it looks. I like to leave mine on.
  3. Once the water is boiling, carefully dump the chicken pieces in the water, cover, and let it boil for 8 minutes.
  4. Drain the chicken wings and lay them on a cooling rack over a baking sheet pan in a single layer. No need to grease the pan!
  5. Place in the refrigerator without covering for at least 2 hours so the wings can dry.
  6. Preheat the oven to 450 F.
  7. Take out the wings and bake for 20 minutes, then flip, and bake for another 10 minutes.
  8. While the wings are baking, pour the hot sauce and butter in a big mixing bowl and microwave until the butter is melted.
  9. Whisk the mixture with a fork.
  10. Once the wings are done, dump them in the mixing bowl with the sauce in it.
  11. Toss the wings with a big spoon or a spatula so they are evenly coated with the sauce.
  12. Serve and eat!
Notes
If you want extra crispy wings, you can put the wings uncovered in the fridge for 1 hour or more after step 6 so they dry out even more. Take them out 30 minutes before you put them in the oven!

Play around with the ratio of the hot sauce and butter for the sauce depending on your spice level. More butter=less spicy.