15m
PREP TIME
25m
COOK TIME
233
CALORIES
13
INGREDIENTS
Servings: 9 (2-meatball)
Ingredients
- Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup plain breadcrumbs
- 1 egg, lightly beaten
- 1 tablespoon French's® Classic Worcestershire Sauce
- 2 teaspoons McCormick® Garlic Powder
- 2 teaspoons McCormick® Onion Powder
- 2 teaspoons OLD BAY® Classic Seafood Seasoning
- 2 tablespoons McCormick® Parsley Flakes
- 2 tablespoons unsalted butter
- OLD BAY® Buffalo Sauce
- 1 cup OLD BAY® Hot Sauce
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 teaspoon McCormick® Garlic Powder
- 2 tablespoons light brown sugar
INSTRUCTIONS
- 1 For the Chicken Meatballs, mix all ingredients except butter in medium bowl just until blended. Shape mixture into 1 1/2-inch balls (about 18 meatballs).
- 2 Melt butter in Instant Pot on SAUTÉ function. Working in batches, add meatballs to pot in single layer. Cook 2 to 3 minutes just until lightly browned on all sides. Remove from pot.
- 3 Add all ingredients for the Buffalo Sauce to pot, stirring to mix well. Return meatballs to pot, stirring gently to coat in sauce. Close lid. Set Valve to Seal.
- 4 Set to cook on HIGH PRESSURE for 8 minutes or until meatballs are cooked through. When done, allow pressure to release naturally for 5 minutes. Then quick-release any remaining pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating directions.) Using a slotted spoon, transfer meatballs to serving platter; keep warm.
- 5 To thicken sauce, return Instant Pot to SAUTE setting. Cook and stir sauce 2 to 4 minutes longer, or until slightly thickened. Spoon over meatballs to serve.
