Instant Pot Buffalo Chicken Meatballs

Instant pot buffalo chicken meatballs are a delicious paleo meatball recipe bursting with flavor!  Made with ground chicken, almond flour, Frank's Red Hot and garlic, these meatballs are an easy weeknight meal your family will love!

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Instant Pot Buffalo Chicken Meatballs

These are a perfect recipe to make for your Super Bowl party, to watch March Madness basketball or even to tailgate with!  Your family will never know that these yummy meatballs are made with healthy ingredients.

This is a paleo, Whole30 and keto meatball recipe!  It's also completely versatile in that you can add your own sauce to jazz it up the way you want!  There are two things that make these buffalo chicken meatballs incredible-simple ingredients and done in just a few minutes.

If you love this recipe, try our no-breading buffalo chicken tenders!

One pound of chicken makes about 12 medium sized meatballs.  If you are taking these to a party, you may want to double (or maybe even quadruple) the recipe!

Ingredients to Make Instant Pot Chicken Meatballs with Buffalo Sauce

Here are the ingredients you need to make this simple meatball recipe:

• almond flour 
• ground chicken
• garlic
• sea salt
• ghee
• Frank's Red Hot or homemade buffalo wing sauce

How To Make Whole30 Chicken Meatballs

Here are the steps to make it:

1. Make Meatballs: Combine ground chicken, almond flour, sea salt and garlic in a large bowl.  Using a small ice cream scooper, scoop out about 12 medium sized meatballs.
2. Brown Meatballs: Set Instant Pot to saute setting and heat up 1 TB ghee or olive oil.  Brown meatballs on all sides.  While meatballs are browning, combine remaining ghee and Frank's Red Hot in microwave.
3. Cook Meatballs: Pour sauce over browned meatballs.  Put lid on Instant Pot, set pressure valve to "sealing" and set to "poultry" setting for 15-20 minutes or until cooked through.  Once done, click "cancel" and release pressure value (minding you keep your hands and face away from steam).  Serve immediately.

Helpful Tips For Making Buffalo Chicken Meatballs

What other healthy meatballs can I make with this recipe?

Here are a few ideas how you can take this healthy meatball recipe and give it a few flavor twists!

• marinara sauce for Italian meatballs
• salsa for Mexican flavors
• bbq sauce for a southwestern vibe

What happens if my meatballs stick to the Instant Pot?

To prevent your meatballs from sticking be sure to use 2 tablespoon ghee and let it evenly heat up on the bottom of the pan.  You will also want to make sure that the meatballs brown fully before attempting to flip.   Once browned properly, they should not stick to the Instant Pot.

How do I store chicken meatballs?

Store cooked chicken meatballs in an airtight container in the refrigerator for up to three days.  Meatballs may be frozen for up to three months.  To reheat either microwave or use a skillet to heat up.

Can I Make this buffalo chicken meatball in the oven?

Yes you can make these meatballs in the oven.  Follow the steps through browning and then cook in an oven at 400F for 15 minutes or until cooked through.

Other Healthy Meatball Recipes You'll Love

• Instant Pot Turkey Meatballs
• Slow Cooker Swedish Meatballs

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Buffalo Chicken Meatballs Recipe

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5 from 4 votes

Instant Pot Buffalo Chicken Meatballs

Instant pot buffalo chicken meatballs are a delicious paleo meatball recipe bursting with flavor!  Made with ground chicken, almond flour, Frank's Red Hot and garlic, these meatballs are an easy weeknight meal your family will love!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 meatballs

Calories 106kcal

Author Lyndsey

Ingredients

• ▢ 1 pound ground chicken
• ▢ ½ cup almond flour
• ▢ ¾ teaspoon sea salt
• ▢ 2 cloves garlic
• ▢ 1 tablespoon ghee
• ▢ 3 tablespoon Frank's Red Hot
• ▢ 2 tablespoon ghee

Instructions

• Combine ground chicken, almond meal, sea salt and garlic in a large bowl.  Using a small ice cream scooper, scoop out about 12 medium sized meatballs.
• Set Instant Pot to saute setting and heat up 1 TB ghee, vegan butter, or olive oil.  Brown meatballs on all sides.  While meatballs are browning, combine remaining vegan butter or ghee and Frank's Red Hot in microwave.
• Pour sauce over browned meatballs.  Put lid on Instant Pot, set pressure valve to "sealing" and set to "poultry" setting for 15-20 minutes or until cooked through.  Once done, click "cancel" and release pressure value (minding you keep your hands and face away from steam).  Serve immediately.

Notes

Recipe inspired by one originally posted on What Great Grandma Ate.

Here are a few ideas how you can take this healthy meatball recipe and give it a few flavor twists!

• marinara sauce for Italian meatballs
• salsa for Mexican flavors
• bbq sauce for a southwestern vibe

To prevent your meatballs from sticking be sure to use 2 tablespoon ghee and let it evenly heat up on the bottom of the pan.  You will also want to make sure that the meatballs brown fully before attempting to flip.   Once browned properly, they should not stick to the Instant Pot.

Store cooked chicken meatballs in an airtight container in the refrigerator for up to three days.  Meatballs may be frozen for up to three months.  To reheat either microwave or use a skillet to heat up.

Yes you can make these meatballs in the oven.  Follow the steps through browning and then cook in an oven at 400F for 15 minutes or until cooked through.

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I'll email this post to you, so you can come back to it later! (Check your spam if you have Gmail!)

Nutrition

Serving: 1meatball | Calories: 106kcal | Carbohydrates: 1g | Protein: 7.2g | Fat: 6.7g

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