Buffalo Chicken Meatballs in the Instant Pot
These zesty buffalo chicken meatballs are so versatile, they can be used as an appetizer, entree or sandwich!
Ingredients
- 1 T butter
- 1 T olive oil
- 1 lb ground chicken
- ½ C seasoned bread crumbs
- 1 egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ C red pepper sauce such as Frank's Red Hot
- 2 T melted butter
Optional Toppings
- Chopped green onions
- Blue cheese crumbles
- Blue cheese dressing
Instructions
- In a bowl, stir together bread crumbs, egg, garlic powder, onion powder, salt and pepper. Add ground chicken to the bowl and mix by hand. Form into small meatballs (note that mixture will be sticky).
- Set instant pot to saute. Add oil and butter to instant pot. Once butter is melted, add meatballs in batches, being sure not to crowd. Cook just 2-3 minutes per side, until browned. As each batch is browned, remove with spoon or tongs to a plate and continue with next batch.
- Once all meatballs are browned, turn off saute function and add all meatballs back to Instant Pot.
- Stir together melted butter and hot sauce. Pour mixture over meatballs.
- Lock lid in place and turn valve to sealing. Press the poultry setting and set timer to 5 minutes.
- After 5 minutes is up, use quick release. Stir meatballs to be sure they're coated well and serve.
Notes
To create Buffalo Chicken Meatball Subs, toast a roll in a 400 F oven. If desired place a slice of mozzarella cheese inside toasted roll. Place meatballs in roll and top with blue cheese crumbles and blue cheese dressing.
Recipe adapted from Damn Delicious