Buffalo Chicken and Rice Meatballs

By: Instant Pot Culinary Team

Buffalo Chicken and Rice Meatballs
cuisine icon Cuisine
American
cuisine icon Difficulty
Easy
cuisine icon Duration
30 Minutes
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
4-5 (22-25 meatballs), air fry, american, blue cheese crumbles, chicken, cup cooked rice, easy, egg, frank’s hot sauce, garlic powder, gluten free, ground chicken, Instant Pot Culinary Team, lemon, mayonnaise, meatballs, onion powder, quick and easy, rice, salt, scallions, sour cream, vegetable oil spray

prep icon Prep Time
15 Minutes
cook icon Cook Time
15 Minutes

serving icon Servings
4-5 (22-25 meatballs)
Ingredients
  • 1 lb. ground chicken
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 2 scallions, minced
  • ¼ cup Frank’s hot sauce
  • 1 egg
  • 1 cup cooked rice
  • Organic vegetable oil spray, as needed
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • ½ lemon, juiced
  • 1 tsp. salt
  • ½ cup blue cheese crumbles
Instructions
  • In a large bowl, thoroughly combine ground chicken, onion powder, garlic powder, minced scallions, hot sauce, egg, and cooked rice.
  • Form two tablespoons of chicken mixture into meatballs by gently rolling each ball in your hands. Dip your hands in water to reduce stickiness while rolling. Place the meatballs on a plate or baking sheet until all meatballs are done.
  • Place meatballs in basket, careful not to crowd. Spray with organic vegetable oil spray.
  • Air Fry in batches at 400°F / 205°C for 12 minutes. After 12 minutes, spray the meatballs and brush additional hot sauce on top. Air Fry for another 3-5 minutes, until golden.
  • While the meatballs are cooking, make the blue cheese sauce. In a small bowl, whisk together mayonnaise, lemon juice, salt, and sour cream. Add in blue cheese and stir to combine.
  • Serve the chicken meatballs with sliced scallions and blue cheese sauce for dipping. Enjoy at room temperature or straight out of the air fryer!
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