(Total Time: 25 MIN| Serves: 8)
1 pound grass-fed ground chicken
1 organic egg
1/3 cup almond flour
½ tsp garlic powder
Salt and freshly ground black pepper, to taste
¾ cup hot sauce
2 tbsp. olive oil
2 tbsp. melted butter
½ cup blue cheese dressing
In a bowl, add all ingredients except, oil, hot sauce, butter and blue cheese dressing and mix until well combined.
Make equal sized meatballs from the mixture.
Place the oil in the Instant Pot and select “Sauté”. Then add the meatballs and cook for about 4-5 minutes or until browned from all sides.
Meanwhile, in a bowl, mix together hot sauce and butter.
Select the “Cancel” and place butter mixture over meatballs.
Secure the lid and place the pressure valve to “Seal” position.
Select the “Poultry” and just use the default time of 5 minutes.
Select the “Cancel” and carefully do a Quick release.
Remove the lid and serve immediately with the topping of dressing.
Per Serving (Calories 278|Total Fat 21.6g| Net Carbs 0.33g| Protein 19g| Fiber 0.6g)