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! Instant Pot Buffalo Chicken Meatballs – Keto, Paleo, Whole30 – You must try this recipe.
Whether you are meal prepping or looking for an easy weeknight dinner, these buffalo chicken meatballs really need to be on your radar! They come together quickly, are ripe with flavor and will have you coming back for more! These Paleo, Whole30 + Keto buffalo chicken meatballs are a new favorite around our house!
It only takes 30 minutes to make these flavor bomb buffalo chicken meatballs, and you will love the combo of spicy with creamy ranch. You can eat them as they are or throw them on a bed of your favorite greens for a little bowl meal action. That’s what I would do…It’s what I do every time we make these guys.
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If you like Instant Pot Buffalo Chicken Meatballs, you can try similar recipes:
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Instant Pot Buffalo Chicken MeatballsCourse: Main DishesCuisine: Ketogenic
Enjoy the taste of buffalo chicken without the mess with these Instant Pot Buffalo Chicken Meatballs.
1.5 lb ground chicken
3/4 cup almond meal
1 tsp sea salt
2 garlic cloves minced
2 green onions thinly sliced
2 tbsp ghee
6 tbsp hot sauce
4 tbsp ghee or butter
Chopped green onions, for garnish
- In a large bowl, combine chicken, almond meal, salt, minced garlic cloves, and green onions.
- Use your hands to combine everything together, but be careful not to overwork the meat.
- Grease your hands with ghee or coconut oil, then shape the meat into balls 1-2 inches wide.
- Set your Instant Pot to sauté setting and add 2 tbsp of ghee.
- Working in batches, gently place the chicken meatballs in the Instant Pot to brown them. Turn them every minute until all sides are brown.
- While the meatballs are browning, combine hot sauce and 4 tbsp of butter or ghee and heat them in the microwave or the stove top until the butter is completely melted. Use a spoon to stir. This is your buffalo sauce.
- Place all the browned meatballs in the Instant Pot, then pour the buffalo sauce evenly over the meatballs.
- Screw on the lid to the Instant Pot, make sure that the pressure valve is set to “sealing,” then set it to “Poultry.”
- Once the meatballs are finished cooking (about 15-20 minutes), the Instant Pot will beep. If you are eating right away, hit “Cancel” then release the pressure valve, making sure your hand is away from the opening where the steam escapes. If not, the Instant Pot will automatically switch to the “Warm” setting for the next 10 hours and the pressure will slowly lower on its own.
- Serve over cauliflower rice, zoodles. or just eat on its own!
- People tell me that their meatballs stuck to the Instant Pot too much when browning. If that’s the case for you, brown them in a skillet on the stove instead, then transfer to the Instant Pot to finish cooking.
- 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!
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