Spicy, Saucy, and Seriously Simple Buffalo Chicken Meatballs!
Craving that classic, fiery buffalo wing flavor without all the fuss and mess? You’ve come to the right place! These Instant Pot Buffalo Chicken Meatballs deliver all the tangy, spicy goodness you love in a tender, juicy, and incredibly easy-to-make package. By using the magic of the pressure cooker, we lock in all the moisture, ensuring every meatball is perfectly cooked and ready in just 25 minutes. Whether you need a crowd-pleasing appetizer for game day, a quick weeknight dinner, or a fantastic keto-friendly meal prep option, this recipe is a guaranteed winner. Get ready to dive into a bowl of pure comfort food bliss!
Ingredients
• 1 lb / 450g grass-fed ground chicken
• 1 large organic egg
• 1/3 cup / 35g almond flour
• ½ tsp garlic powder
• Sea salt and freshly ground black pepper, to taste
• ¾ cup / 180ml hot sauce (like Frank’s RedHot)
• 2 tbsp / 30ml olive oil
• 2 tbsp / 28g melted unsalted butter
• ½ cup / 120ml blue cheese dressing, for serving
• Optional garnish: sliced celery, crumbled blue cheese, fresh chives
Instructions
1. Directions1. In a large mixing bowl, combine the ground chicken, egg, almond flour, garlic powder, salt, and pepper. Mix gently with your hands until just combined—be careful not to overwork the mixture.2. Roll the mixture into 16-20 equal-sized meatballs (about 1.5 inches each).3. Set your Instant Pot to the “Sauté” function on high. Once hot, add the olive oil. Carefully place the meatballs in the pot in a single layer (you may need to work in batches) and brown for 4-5 minutes, turning occasionally until golden on all sides.4. While the meatballs are browning, whisk together the hot sauce and melted butter in a small bowl to create the buffalo sauce.5. Press “Cancel” to turn off the Sauté function. Return all meatballs to the pot and pour the buffalo sauce mixture over them.6. Secure the lid, turn the pressure valve to the “Sealing” position, and select the “Poultry” or “Pressure Cook” (High) setting for 5 minutes.7. Once the cooking cycle is complete, carefully perform a Quick Release by turning the valve to the “Venting” position.8. Once the pin drops, remove the lid. Gently stir the meatballs to coat them in the sauce. Serve immediately, drizzled with blue cheese dressing and your favorite garnishes.
Nutritional Information
• Per Serving (approx. 2-3 meatballs):
• Calories: 278
• Total Fat: 21.6g
• Net Carbs: 0.33g
• Protein: 19g
• Fiber: 0.6g
Pro Tips
• for Perfect Meatballs
• For a crispier finish, transfer the cooked meatballs to a baking sheet and broil for 2-3 minutes until the sauce is bubbly and slightly caramelized.
• Don’t overcrowd the pot when browning the meatballs. Searing in batches ensures they get a beautiful golden-brown crust, which adds a ton of flavor.
• This recipe is perfect for meal prep! Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave or on the stovetop.
• Feel free to substitute ground turkey for the ground chicken if you prefer.
FAQ
Q: Can I use ground turkey instead of chicken for this recipe
A: Yes, the recipe notes that you can feel free to substitute ground turkey for the ground chicken if you prefer.
Q: How do I get a crispier finish on the meatballs
A: For a crispier finish, transfer the cooked meatballs from the Instant Pot to a baking sheet and broil them for 2-3 minutes until the sauce is bubbly and slightly caramelized.
Q: Are these buffalo chicken meatballs keto-friendly
A: Yes, this recipe is a fantastic keto-friendly option. It uses almond flour and has only 0.33g of net carbs per serving.
Q: How long can I store the leftovers
A: You can store the cooked meatballs in an airtight container in the refrigerator for up to 4 days. They reheat well in the microwave or on the stovetop.
