Instant Pot Buffalo Chicken Meatballs

These Instant Pot Buffalo Chicken Meatballs are literally one of the best appetizers (or meals) ever. If you’re looking for a lower fat version of the hearty meatballs that you love, using chicken meat instead of beef will have you making these over and over again. 

Can we all just stop and agree that meatballs are the best? I’m a HUGE fan of them because of their versatility, flavor, and taste. But I also realized that they were loaded down with fat and calories that I really didn’t feel were warranted. 

This is how I discovered that ground chicken could easily replace ground beef AND make these meatballs taste even better than they did before. Anytime I can add buffalo sauce on anything, I’m going to eat it and enjoy every single bite. 

If you’re looking for a super fun dish that is great for family and friends, make up these Buffalo Chicken Meatball. And the best part? Cooking them in your Instant Pot takes just minutes of time! 

Are buffalo chicken meatballs macro friendly?

Buffalo Chicken Meatballs are a great macro friendly option. These are great to meal prep for the week and to serve with some veggies for a macro balanced meal.

MACROS PER MEATBALL
Protein: 8 Carbs: 4 Fat: 5
Calories: 89

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What dips go well with meatballs?

Meatballs are all about the dips! You can easily dip your meatballs into ranch dressing, blue cheese dressing, BBQ sauce, ketchup, hot sauce, MORE buffalo sauce, or any other wacky combination that you want. 

And if you don’t want to dip your meatballs in anything, don’t! There’s no rule out there saying that you have to. 

For this recipe – I personally love using Tessemae’s Ranch Dressing or Bolthouse Farms Ranch Dressing.

How do you make ground chicken moist? 

The key is to have some moisture in your recipe to help keep it that way. Since this recipe is low in fat, the added Worchester does a great job of adding in some of that liquid that it needs. That combined with the egg tends to do a really great job of keeping these meatballs flavorful and moist. 

Are breadcrumbs necessary for meatballs?

So this is a great question because I’m sure that you know some who make their meatballs with breadcrumbs (like me) and I’m sure you know someone who makes their meatballs without breadcrumbs as well. 

I like to use breadcrumbs because they help hold the chicken meat together well and keep them in that ball shape that I love. However, there is the debate that the bread crumbs can make the meatballs dry if you’re not careful which is one of the biggest reasons that people tend to not use them. (also, they’ll omit if they’re gluten-free as well) 

Why do my meatballs fall apart while cooking?

We’re back to the breadcrumbs…if you don’t have anything binding together your meat, there’s a high probability that the meatballs are going to fall apart when cooking. Just something to consider when you’re trying to decide if you’re going to omit the meatballs or not. 

However you decide to make up your meatballs, I highly recommend trying these Instant Pot Buffalo Chicken Meatballs just like the recipe calls for below! They’re a super fast and tasty treat that everyone is going to love!

Buffalo Chicken Meatballs Ingredients

  • 1 lb. ground chicken
  • 1 tsp salt
  • 1 tbsp pepper 
  • 1 tbsp parsley 
  • 1 tsp of Natures Seasoning 
  • 1 tbs garlic, minced
  • 1 cup breadcrumbs
  • 1 egg 
  • 1 tbsp of Worcestershire sauce
  • 1/4 cup buffalo sauce (more or less to your liking)
  • Ranch dressing (optional)

Variations

Keto/Low Carb: To make these chicken meatballs keto/low carb simply replace the breadcrumbs with almond flour.

Gluten Free: For a gluten free version of these buffalo chicken meatballs make sure to use a certifed gluten free flour.

How To Make Instant Pot Buffalo Chicken Meatballs:

  1. In a medium sized bowl, mix together all of your ingredients for your meatballs.
  2. Using a spoon, or a cookie scoop, scoop out small portions of meat and roll into a ball using the palm of your hand. Make sure that you don’t make the meatballs too large, so they cook evenly.
  3. Please each meatball on your trivet that is covered in aluminum foil. Because the meat is a much leaner protein, using aluminum foil will make sure that they don’t fall through the trivet while cooking.
  4. Once all of your meatballs are formed into balls and placed on the trivet, pour one and a half cups of water into your instant pot. Place the trivet inside.
  5. Close and lock the lid on your instant pot and close the ceiling valve. Set your instant pot to high pressure for 7 minutes.
  6. Once they are done cooking, do a quick release by pulling the valve open to release the pressure. Transfer the trivet onto a plate or flat surface and allow them to cool. 
  7. In a medium size bowl, place 1/4 cup (more or less to your liking) Buffalo sauce on top of your meatballs. Mix well until each meatball is coated in the sauce.
  8. Transfer your meatballs to your serving dish. You can serve with ranch sauce on the side, or you can squeeze ranch dressing on top of each meatball. Enjoy!

How do I store chicken meatballs?

You can store these buffalo chicken meatballs in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months.

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs

Yield: 12
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

These Instant Pot Buffalo Chicken Meatballs are literally one of the best appetizers (or meals) ever. Macro friendly and gluten free!

Ingredients

  • 1 lb. ground chicken
  • 1 tsp salt
  • 1 tbsp pepper
  • 1 tbsp parsley
  • 1 tsp of Natures Seasoning
  • 1 tbs garlic, minced
  • 1 cup breadcrumbs
  • 1 egg
  • 1 tbsp of Worcestershire sauce
  • 1/4 cup buffalo sauce (more or less to your liking)
  • Ranch dressing (optional)

Instructions

    1. In a medium sized bowl, mix together all of your ingredients for your meatballs.
    2. Using a spoon, or a cookie scoop, scoop out small portions of meat and roll into a ball using the palm of your hand. Make sure that you don’t make the meatballs too large, so they cook evenly.
    3. Place each meatball on your trivet that is covered in aluminum foil. Because the meat is a much leaner protein, using aluminum foil will make sure that they don’t fall through the trivet while cooking.
    4. Once all of your meatballs are formed into balls and placed on the trivet, pour one and a half cups of water into your instant pot. Place the trivet inside.
    5. Close and lock the lid on your instant pot and close the ceiling valve. Set your instant pot to high pressure for 7 minutes.
    6. Once they are done cooking, do a quick release by pulling the valve open to release the pressure. Transfer the trivet onto a plate or flat surface and allow them to cool. 
    7. In a medium size bowl, place 1/4 cup (more or less to your liking) Buffalo sauce on top of your meatballs. Mix well until each meatball is coated in the sauce.
    8. Transfer your meatballs to your serving dish. You can serve with ranch sauce on the side, or you can squeeze ranch dressing on top of each meatball. Enjoy!
Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 89Total Fat: 5gCarbohydrates: 4gProtein: 8g

More Delicious Chicken Recipes You’ll Love 

Instant Pot Chili Lime Chicken Soup

Healthy Chicken Lettuce Wraps

Chicken Taco Soup

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