Instant Pot Buffalo Chicken Meatballs
Enjoy the taste of buffalo chicken without the mess with these Instant Pot Buffalo Chicken Meatballs. Oven-baking option included if you don't own an Instant Pot!
Servings: 6 servings
Ingredients
- 1.5 lb ground chicken
- 3/4 cup almond meal
- 1 tsp sea salt
- 2 garlic cloves minced
- 2 green onions thinly sliced
- 6 tbsp hot sauce like Frank's Red Hot
- 1/4 cup butter or ghee
- Chopped green onions, for garnish
Instructions
- In a large bowl, combine chicken, almond meal, salt, minced garlic cloves, and green onions. Mix until combined, but be careful not to overwork the meat.1.5 lb ground chicken, 3/4 cup almond meal, 1 tsp sea salt, 2 garlic cloves, 2 green onions
- Grease your hands, then shape the meat into golf ball-sized balls. Set aside.
- Make the buffalo sauce by heating up hot sauce and butter in the microwave or the stove top until the butter is completely melted. Use a spoon to stir.6 tbsp hot sauce, 1/4 cup butter
- Add the buffalo sauce to the Instant Pot liner and spread evenly. Place the meatballs on top of the sauce. Close the lid, and make sure that the pressure valve is set to SEALING. Cook on MANUAL for 15minutes. Release pressure pressure manually right away.
- Serve warm garnished with chopped green onions.Chopped green onions, for garnish
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!
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 3g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 867mg | Potassium: 621mg | Fiber: 1g | Vitamin A: 300IU | Vitamin C: 10.8mg | Calcium: 43mg | Iron: 1.6mg