Instant Pot No Fail Buffalo Chicken Meatballs
A great go-to recipe that is perfect for potlucks, meal prep, and easy weeknight dinners.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 36 pieces
- 2 pounds ground chicken
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 whole eggs
- 1 tsp seasoned salt
- 4 tbsp blue cheese or ranch dressing
- 4 tbsp water
- 3 tbsp chives
- 1 cup Italian Seasoned breadcrumbs can substitute with Gluten-Free
- 10 tbsp unsalted butter
- 1 cup Frank's Buffalo Style Hot Sauce
- 2 tbsp Worcestershire sauce
- 1/2 cup water
Combine ground chicken, onion and garlic powder, eggs, seasoned salt, blue cheese or ranch dressing, water, chives, and breadcrumbs. Mix together well.
Roll into roughly 1-1/2 inch balls. Broil in oven for ten minutes. Cover the cookie sheets with foil or parchment paper for easy clean up.
Set the Instant Pot to the saute function and melt butter. Turn off and add the hot sauce, Worcestershire sauce, and 1/2 cup of water.
Add the chicken meatballs to the Instant Pot, close the lid. Cook on the Poultry setting for 15 minutes, and then do a 10-minute natural pressure release.
Serve immediately, or store in an airtight container for up to a week.
Serving: 4pieces | Calories: 87kcal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 357mg | Potassium: 151mg | Fiber: 0g | Sugar: 0g | Vitamin A: 115IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 0.5mg