In a large mixing bowl combine the ground chicken, breadcrumbs, goat cheese, and Creole seasoning. Mix together very well.
Form in to 1- to 1-½ inch meatballs. Be sure all the meatballs are roughly the same size to encourage even cooking.
Place on a baking sheet lined with foil. Broil for 10-minutes in the oven turning halfway through. Set aside when done.
The meatballs can also be browned on saute in either your Instant Pot or Instant Dutch oven.
Preheat your unit to saute. Add a small amount of butter or olive oil for frying to your Instant Pot or Instant Precision Dutch oven.
Add the onions and saute for two minutes. Add the mushrooms, and saute for an additional two minutes.
SKIP THIS STEP IF USING THE INSTANT POT - Add the additional 4 tablespoons of butter, and allow to melt in your Instant Dutch oven. Add the flour, and stir. Cook for a couple of minutes. This will eliminate any "doughy" tasting sauce later.
Add the vegetable broth deglaze your pot. Add the Worcestershire sauce, Harissa paste, and pepper. Stir Well.
Add the chicken meatballs back to your Instant Pot or Instant Dutch oven.
Instant Precision Dutch Oven Cooking Instructions
Place the lid on the Dutch oven. Set to Braise for one 1 hour. However, we are only cooking these for 30-minutes.
Add the heavy whipping cream if desired to make this a richer dish.
Instant Pot Cooking Instructions
Seal the lid on your Instant Pot. Cook on high pressure for 15-minutes followed with a 10-minute natural pressure release.
When finished make the cornstarch slurry to thicken the sauce to the desired consistency. Add the heavy whipping cream if desired to make this a richer dish.
Store leftovers in an airtight container for up to one week. Leftovers can be frozen for up to three months. Thaw in the refrigerator, and then reheat in the microwave.
Be sure not to overmix the meatball mixture as this may make them tough. Form evenly sized meatballs so they are all done at the same time.When using the Instant Dutch oven it's best to use silicone, wood, or plastic utensils to prevent scratching the enamel on the pot. The cast iron retains a lot of heat so it's common when using the sear/saute function to cancel the function towards the end of sauteeing as it may be to hot.When browning the meatballs in the oven, line the baking sheet with foil to make clean-up easy. If you don't want to use the oven to brown them then you can saute briefly in your pot.