• In a medium sized bowl, mix together all of your ingredients for your meatballs.
• 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.

Oven Instructions

• Place each meatball onto a lined baking sheet.
• Bake at 400 for 16 minutes.
• Prepare the buffalo greek yogurt sauce by combining all of the sauce ingredients in a small bowl.
• When meatballs are done cooking, coat each of them in the buffalo sauce.
• You can serve with ranch sauce on the side, or you can squeeze ranch dressing on top of each meatball. Enjoy!

Instant Pot Instructions

• 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.
• 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.
• Close and lock the lid on your instant pot and close the ceiling valve. Set your instant pot to high pressure for 7 minutes.
• 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. 
• Once the meatballs have cooled, coat each of them in the buffalo sauce.
• You can serve with ranch sauce on the side, or you can squeeze ranch dressing on top of each meatball. Enjoy!