OLD BAY Buffalo Chicken Meatballs
By: McCormick Kitchens
Made With:
When you put your Instant Pot® to work with OLD BAY® Seasoning, OLD BAY® Hot Sauce, and chicken meatballs, you get some of the best buffalo-stye cocktail meatballs around. Make a double batch of this chicken meatball recipe for holidays, game day, or just because.
When you put your Instant Pot® to work with OLD BAY® Seasoning, OLD BAY® Hot Sauce, and chicken meatballs, you get some of the best buffalo-stye cocktail meatballs around. Make a double batch of this chicken meatball recipe for holidays, game day, or just because.
Key products
Instructions
- 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).
- Melt butter in Instant Pot on SAUTE 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.
- 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.
- 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.
- 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.
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