1 1/2 pounds ground chicken
2 cloves garlic, minced
2 tablespoons ghee
4 tablespoons butter or ghee
Green onions, chopped, for garnish
1 teaspoon salt (sea)
2 green onions, sliced thinly
3/4 cup almond meal
6 tablespoons hot sauce
In a bowl (large), mix the chicken with the green onions, garlic, salt, and almond meal using clean hands – do not over mix.
Set the IP to SAUTÉ.
Add 2 tablespoons butter/ghee.
In batches, gently add the meatballs in the pot.
Cook till brown, turn and continue cooking till all the sides are brown. While browning the meatballs, mix 4 tablespoons butter/ghee and hot sauce.
Heat on the stovetop or in the microwave till the butter is fully melted. Stir using a spoon – this is your buffalo sauce.
Once all the meatballs are browned and in the pot, add the sauce.
Lock the lid and close the pressure valve.
Set to POULTRY for 15 minutes. QPR when the timer beeps; unlock the lid and open. Serve over zoodles, cauliflower rice, or as is.
Serves: 6 Calories: 357 Prep Time: 10 mins Carbs: 2g Cook Time: 20 mins Protein: 23gFats: 28g