Craving that classic, fiery buffalo wing flavor without all the mess and fuss? Meet your new favorite recipe! These Buffalo Chicken Meatballs pack all the spicy, tangy punch you love into a tender, juicy meatball. They are incredibly simple to whip up, thanks to the magic of the Instant Pot, making them the perfect appetizer for game day, a guaranteed party hit, or even a quick and exciting weeknight dinner.
Ingredients
• 1 ½ pounds ground chicken
• ¾ cup almond meal
• 1 tsp minced garlic
• ⅔ tsp salt
• ¼ tsp black pepper
• 1 pinch paprika
• 2 tbsp ghee
• ⅓ cup hot sauce (such as Frank’s RedHot)
• 4 tbsp butter, melted
Instructions
1. Directions
2. In a large bowl, use your hands to gently combine the ground chicken, almond meal, minced garlic, salt, pepper, and paprika. Be careful not to overmix.
3. Roll the mixture into uniform, 1.5-inch meatballs. This should yield approximately 20-24 meatballs.
4. Set your Instant Pot to the SAUTE function. Once the display reads “Hot,” add the ghee.
5. Working in batches to avoid crowding the pot, brown the meatballs on all sides, about 2-3 minutes per batch. Remove browned meatballs to a plate.
6. Turn off the SAUTE function. Return all the browned meatballs to the Instant Pot.
7. In a small bowl, whisk together the melted butter and hot sauce to create the buffalo sauce.
8. Pour the buffalo sauce evenly over the meatballs in the pot.
9. Secure the lid, set the steam valve to the “Sealing” position, and cook on high pressure (MANUAL or PRESSURE COOK setting) for 15 minutes.
10. When the timer finishes, perform a quick pressure release by carefully turning the steam valve to “Venting.” Once the pin drops, open the lid and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 240
• Total Fats: 19g
• Net Carbs: 3.5g
• Protein: 28g
• Fiber: 1g
Pro Tips
• Don’t overmix the meat mixture. Combine until they are just incorporated to ensure the most tender, juicy meatballs.
• For an extra crispy finish, transfer the cooked meatballs to a baking sheet and broil in the oven for 2-3 minutes after pressure cooking.
• Serve with a side of blue cheese or ranch dressing, along with celery and carrot sticks for the classic buffalo wing experience.
• To make ahead, prepare and brown the meatballs, then freeze them on a baking sheet before transferring to a freezer bag. Cook from frozen by adding 3-5 minutes to the pressure cooking time.
FAQ
Q: How can I make these meatballs extra crispy
A: For an extra crispy finish, transfer the cooked meatballs to a baking sheet after pressure cooking and broil them in the oven for 2-3 minutes.
Q: Can I make buffalo chicken meatballs ahead of time
A: Yes. To make ahead, prepare and brown the meatballs, then freeze them on a baking sheet before transferring to a freezer bag. Cook from frozen by adding 3-5 minutes to the pressure cooking time.
Q: What should I serve with these meatballs
A: Serve them with a side of blue cheese or ranch dressing, along with celery and carrot sticks for the classic buffalo wing experience.
Q: Are these buffalo chicken meatballs keto-friendly
A: Yes, with only 3.5g of net carbs per serving and the use of almond meal instead of breadcrumbs, this recipe is a great keto-friendly option.
