Instant Pot: Buffalo Chicken Meatballs

Instructions

1 Line a baking sheet [http://amzn.to/2EWwCbk] with parchment paper
2 in a large mixing bowl, [http://amzn.to/2HewCQy] combine chicken, almond meal,
salt, minced garlic and green onions. put a couple tbsp of melted coconut oil in
a tiny bowl.
3 lightly grease hands with coconut oil and start to form balls about 2" wide with
the meat mixture (makes approx 24 balls)
4 over medium high heat, in a large saute pan [http://amzn.to/2BH1iuf], heat 2
tbsp of butter (or grapeseed oil) and start browning all sides of the meatballs.
(depending on the size of your pan you may need to do multiple batches).
Transfer to instant pot [https://amzn.to/30a5VaF] when done browning.
5 while meatballs are browning, melt remaining 2 tbsp of butter (or coconut oil)
in the microwave or on the stovetop. add in 2/3 cup of hot sauce and stir well.
6 pour buffalo/butter sauce over the meatballs and gently stir so that all
meatballs are coated.
7 place lid on Instant pot [https://amzn.to/30a5VaF] and be sure vent is turned to
"sealed". Manually set instant pot on high for 5 minutes. when done, use 10
minute natural release method (let machine stay in warm mode for 5-7 minutes and
then press cancel and release air to venting)
8 top with sliced green onions and lite dressing. serve with carrots, celery and
white rice or cauliflower rice (click here for how to make!
[http://brieocd.com/2018/05/31/cauliflower-rice/])!