Buffalo Chicken Meatballs
American Buffalo-style ground chicken meatballs with Gorgonzola and Romano cheese, browned then pressure-cooked in tangy Buffalo wing sauce. Ready in 35 minutes.
⏱️ Prep: 25 min🍳 Cook: 10 min
Ingredients
| 1.67 lb | 760 g | ground chicken |
| 1 | large egg | |
| 0.25 cup | 60 ml | crumbled Gorgonzola cheese |
| 0.25 cup | 60 ml | panko bread crumbs |
| 0.25 cup | 60 ml | Romano cheese |
| 2.5 tbsp | 38 ml | prepared Buffalo wing sauce |
| 1 tbsp | 15 ml | prepared ranch dressing |
| 1 tsp | 5 ml | dried parsley |
| 1 tsp | 5 ml | dried basil |
| — | salt and ground black pepper | |
| 5 tsp | 25 ml | olive oil |
| 0.75 cup | 180 ml | prepared Buffalo wing sauce |
Instructions
6 Quart / 8 Quart. Servings: 4, 6, 8 or 10.
- Ready in: 35 min
- Prep time: 25 min
- Cook time: 10 min
- Mix ground chicken, egg, Gorgonzola cheese, bread crumbs, Romano cheese, 2½ tablespoons Buffalo wing sauce, ranch dressing, parsley, basil, salt, and black pepper together in a large bowl; shape mixture into meatballs using 1½ tablespoons per ball.
- Heat oil in inner steel pot of pressure cooker set to Sauté on Normal. Cook meatballs in hot oil until browned on all sides, 2 to 3 minutes.
- Pour ¾ cup Buffalo wing sauce over meatballs. Arrange meatballs in the sauce clockwise in an even layer, then filling in toward the center. Start a second layer, if needed.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 7 minutes on High pressure.
- Set steam vent to Venting to quick-release pressure.
- Carefully transfer meatballs to a serving bowl using a slotted spoon.
Appliances: For best results, we recommend using a Mealthy Multipot.
Mealthy Tip: Gorgonzola cheese is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a distinctive "bite" from its blue veining. This strong flavor perfectly compliments the bold spice of Buffalo sauce.