Recipes
Buffalo Chicken and Rice Meatballs
4-5 (22-25 meatballs)
30 Minutes
Easy
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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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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