Buffalo Style Turkey Meatballs:

By: Chop Secrets

Buffalo Style Turkey Meatballs:
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Low Carb
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
15-30 min, 4-6 people, buffalo-style hot sauce, chicken broth, contributed, cook 15 min, dinner, easy, egg, ground turkey, instant pot, instant pot meatball recipe, instant pot meatballs, instant pot recipe, kosher salt, low carb, main course, meatball, meatball recipe, meatballs, modern, olive oil, onion powder, panko breadcrumbs, pepper, prep 10 min, pressure cook, ranch, sauté, turkey recipe

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon 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.
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