Buffalo Style Turkey Meatballs:

Buffalo flavor is a consistent crowd-pleaser for Instant Pot fans, and these low-calorie meatballs make a great appetizer, snack or anchor for a light meal.

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Low Carb

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

10 min

Cook Time

15 min

Servings

4-6 people

Ingredients

1 lb ground turkey
1/3 cup panko breadcrumbs
1 egg
1 tsp onion powder
1 tsp kosher salt
1/2 tsp pepper
1 tbsp Buffalo-style hot sauce
1 tbsp olive oil
1/4 cup chicken broth
1/2 cup Buffalo-style hot sauce
ranch

Instructions

In a medium bowl combine Meatball Mixture ingredients. Using wet hands to prevent sticking, form into 18 meatballs.
Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, brown the meatballs on 3 sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meatballs to a shallow dish and cover loosely with foil.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Stir in the 1/2 cup hot sauce.
Put the meatballs back into the pot, turning once to coat.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
When the time is up, quick-release the remaining pressure.
Serve hot, garnished with ranch or blue cheese dressing, blue cheese crumbles and/or thinly sliced green onions.