Instant Pot: Buffalo Chicken Meatballs
Ingredients
- 2 lbs ground chicken
- 2/3 cup almond meal
- 1 tsp sea salt
- 1 tsp minced garlic
- 3 green onions, sliced
- 3/4 cup Frank's Red Hot Buffalo Wing Sauce
- 4 tbsp grass fed butter, divided (or use grapeseed oil to brown & coconut oil for sauce)
- coconut oil, melted (to grease hands)
SERVE WITH
- baby carrots
- celery sticks
- green onions, sliced
- light ranch or light blue cheese dressing
- white rice or cauliflower rice
Instructions
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Line a baking sheet with parchment paper
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in a large mixing bowl, combine chicken, almond meal, salt, minced garlic and green onions. put a couple tbsp of melted coconut oil in a tiny bowl.
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lightly grease hands with coconut oil and start to form balls about 2" wide with the meat mixture (makes approx 24 balls)
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over medium high heat, in a large saute pan, heat 2 tbsp of butter (or grapeseed oil) and start browning all sides of the meatballs. (depending on the size of your pan you may need to do multiple batches). Transfer to instant pot when done browning.
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while meatballs are browning, melt remaining 2 tbsp of butter (or coconut oil) in the microwave or on the stovetop. add in 2/3 cup of hot sauce and stir well.
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pour buffalo/butter sauce over the meatballs and gently stir so that all meatballs are coated.
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place lid on Instant pot and be sure vent is turned to "sealed". Manually set instant pot on high for 5 minutes. when done, use 10 minute natural release method (let machine stay in warm mode for 5-7 minutes and then press cancel and release air to venting)
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top with sliced green onions and lite dressing. serve with carrots, celery and white rice or cauliflower rice (click here for how to make!)!
