Buffalo Chicken Meatballs
Prep Time: 10 minutes; Cooking Time: 26 minutes; Servings: 6;
Ingredients:
- Avocado oil – 2 tablespoons
- Hot sauce – 6 tablespoons
- Butter, unsalted – 4 tablespoons
- For Meatballs:
- Ground chicken – 1.5-pound
- Almond meal – 3/4 cup
- Sea salt – 1 teaspoon
- Minced garlic – 1 tablespoon
- Green onions, sliced – 2
Directions:
- Place all the ingredients for the meatballs in a bowl, stir until combined and then shape the mixture into 2-inch wide meatballs.
- Switch on the instant pot, grease pot with oil, press the ‘sauté/simmer’ button, wait until the oil is hot, add meatballs in a single layer and cook for 3 minutes or more until nicely browned.
- Meanwhile, place butter and hot sauce in a heatproof bowl, microwave for 1 minute or until the butter completely melts, then whisk until smooth and set aside.
- Transfer meatballs to a plate, cook remaining meatballs in the same manner, then stack meatballs in the instant pot and pour prepared sauce over them.
- Press the ‘keep warm’ button, shut the instant pot with its lid in the sealed position, then press the ‘manual’ button, press ‘+/-’ to set the cooking time to 20 minutes and cook at high-pressure setting; when the pressure builds in the pot, the cooking timer will start.
- When the instant pot buzzes, press the ‘keep warm’ button, do a quick pressure release and open the lid.
- Serve meatballs with zucchini noodles.
Nutritional Info:
Calories: 357; Fat: 28 g; Protein: 23 g; Net Carbs: 2 g; Fiber: 1 g;
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