There’s something so cozy and satisfying about a slow-cooked dish that just melts in your mouth. This Buffalo Meatball Crockpot Recipe hits all the right notes—spicy, sweet, tangy, and tender—all in one pot. Trust me, once you make it, it’ll quickly become your go-to for easy weeknight dinners or game day gatherings.

A white square plate holds a tall pile of round meatballs covered in a shiny brown sauce, each meatball sprinkled with small green herb pieces. The meatballs are stacked closely together, filling the plate almost to the edges. The plate is placed on a white marbled surface with some scattered green herbs around it, and a white cloth with red stripes is partially visible at the lower left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Meatball Crockpot Recipe
Top Tip
How to Serve Buffalo Meatball Crockpot Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Meatball Crockpot Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Buffalo Meatball Crockpot Recipe with you because it blends bold flavors with fuss-free cooking. There’s no need to hover over the stove, and the result is perfectly juicy meatballs swimming in an irresistible sweet-and-spicy sauce.

Hands-Off Cooking: You set it up, and your crockpot does the magic throughout the day.
Flavor Packed: The honey buffalo sauce balances heat and sweetness like a dream.
Great for Any Occasion: Whether it’s an appetizer or main dish, these meatballs impress every time.
Flexible & Customizable: You can tweak the spice levels and meatball size to your liking.

A close-up view of many small round meatballs covered in a shiny, thick brown sauce, sprinkled with small pieces of chopped green herbs all over. The meatballs have a textured, slightly browned surface showing through the sauce, and a wooden spoon is partially visible gently lifting some meatballs from the dish. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here bring together simple pantry staples with flavorful spices and that secret weapon—apricot preserves! This combo creates meatballs that are tender with just the right kick and a hint of sweetness.

Flat lay of fresh lean ground beef shaped loosely into a mound, two whole brown eggs with clean shells, a small stack of whole saltine crackers stacked neatly, a small pile of dried minced onion, a small white ceramic bowl of milk, a small white ceramic bowl with golden brown sugar, a tiny heap of garlic powder, a tiny heap of onion powder, a small white ceramic bowl of chili powder, a small white ceramic bowl of smoked paprika, a small white ceramic bowl of ground cumin, a small white ceramic bowl of black pepper, a small white ceramic bowl of smooth apricot preserves, a small white ceramic bowl of amber honey, a small white ceramic bowl of dark brown sugar, and a small white ceramic bowl with reddish-orange hot sauce, all ingredients arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean Ground Beef: Gives a juicy, hearty base without too much fat to keep things light.
Eggs: Bind everything together for meatballs that hold up during cooking.
Saltine Crackers: Crushed and soaked with milk, they keep the texture tender.
Dried Minced Onion: Adds a subtle savory note without overwhelming moisture.
Milk: Softens the crackers and keeps the meat moist.
Brown Sugar: Enhances the sweetness in both meatballs and sauce for balance.
Spices (garlic powder, onion powder, chili powder, smoked paprika, cumin): Work together to add depth and a smoky warmth.
Frank’s Red Hot Sauce: The classic buffalo heat base with a tangy zip.
Honey & Apricot Preserves: Sweeten and mellow the heat with a fruity touch that I love.
Soy Sauce: Adds umami that makes the sauce richer and more complex.
Cornstarch: Thickens the sauce for the perfect glaze consistency.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Buffalo Meatball Crockpot Recipe is how adaptable it is. You can easily dial up or down the spice, try different meat blends, or even add fresh herbs to make it your signature dish.

Variation: I often swap half of the beef for ground turkey for a leaner take—it still comes out juicy and flavorful.
Spiciness: Feel free to add extra Frank’s Red Hot at the end for a fiery punch or tone it down by using less for more mild heat.
Gluten-Free Option: Substitute saltine crackers with crushed gluten-free crackers to keep the texture perfect.
Make It Mini: I love smaller meatballs as appetizers—just adjust cooking time slightly and watch carefully.

Step-by-Step: How I Make Buffalo Meatball Crockpot Recipe

Step 1: Prepping the Meatballs

First, I preheat the oven to 450°F and line a baking sheet with foil—this is an easy cleanup hack I swear by. Then, I whisk the eggs in a big bowl, add all the meatball ingredients, and get my hands in there, mixing gently but thoroughly. Using a cookie scoop helps me portion uniform meatballs, which means they cook evenly. I bake them for 8 minutes just until they start browning—this seals in the juices and keeps them from falling apart later.

Step 2: Whisking Up the Honey Buffalo Sauce

While the meatballs are baking, I mix up the sauce ingredients in a medium bowl. It starts with just ¼ cup of Frank’s Red Hot, but I always add a little extra later once it’s cooked to fine-tune the heat. The combo of honey, apricot preserves, brown sugar, and soy sauce gives this sauce a warmth and sweetness that hooks everyone.

Step 3: Layering and Slow Cooking

Into the slow cooker goes one layer of meatballs, drizzled with some sauce, then another layer, topped with the rest of the sauce. This layering ensures every meatball gets coated in that luscious glaze. Cover and cook on low for 2 to 4 hours, stirring gently every hour to help all those flavors mingle. After tasting, I usually add about 1½ tablespoons more hot sauce to kick it up a notch before keeping warm.

Top Tip

From my experience, a few details make a world of difference when making this Buffalo Meatball Crockpot Recipe. Keep these in mind and you’ll have consistently delicious results every time!

Always Brown First: I can’t stress enough how baking the meatballs before slow cooking helps lock in juices and prevents them from crumbling.
Use a Cookie Scoop: For uniform meatballs that cook evenly, I swear by a 1” cookie scoop—makes portioning a breeze.
Double Up the Sauce: Many friends say they love the sauce so much that doubling it is a must, especially if serving as a main dish.
Slow & Low: Cooking low for a longer time gives the best tenderness and melds flavors beautifully—plan for up to 4 hours.

How to Serve Buffalo Meatball Crockpot Recipe

Garnishes

I like to keep it simple but fresh: a sprinkle of finely chopped green onions and a little crumbled blue cheese takes these meatballs to the next level. A few celery sticks on the side feel right at home with the buffalo flavors and add a nice crunch.

Side Dishes

I often serve these meatballs alongside creamy mashed potatoes or buttery rice to soak up the sauce. For something lighter, a crisp garden salad or roasted veggies works perfectly. And yes, they’re fantastic with classic carrot and celery sticks paired with ranch or blue cheese dip if you want that full buffalo experience.

Creative Ways to Present

For game day or parties, I love arranging these Buffalo meatballs on a platter, drizzling extra sauce on top, and serving with toothpicks. They’re super fun to grab and go! Another favorite is to make mini sliders using small brioche buns and a slice of melted cheese—always a hit with kids and adults alike.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in the fridge for up to 3 days. I let the meatballs cool completely before transferring them to an airtight container with the sauce. It’s best to keep them submerged in the sauce to keep them moist and flavorful.

Freezing

I freeze this Buffalo Meatball Crockpot Recipe both ways—baked but uncooked in sauce, or fully cooked meatballs in sauce. For freezing before cooking, I freeze the meatballs separately on trays, so they don’t stick, then bag them up. The sauce freezes great on its own too. It’s a total time-saver to have ready-made meatballs in the freezer whenever you need.

Reheating

For reheating, I usually simmer the meatballs gently in a pot over low heat to keep them tender—stirring carefully so they don’t break apart. A quick zap in the microwave also works if you’re in a hurry, but I prefer slow warming to preserve texture and flavor.

Frequently Asked Questions:

Can I make this Buffalo Meatball Crockpot Recipe ahead of time?

Absolutely! You can bake the meatballs ahead, then store them in the fridge or freezer before slow cooking with the sauce. Just add extra cooking time if cooking from frozen.

What size should I make the meatballs?

I find 1-inch meatballs work great for appetizers and ensure even cooking, but you can go bigger for main dishes—just adjust the cooking time accordingly.

Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken work well, especially with the added moisture from the sauce and seasoning. Just be mindful they might need a bit less cooking time as they can dry out faster.

How spicy is this Buffalo Meatball Crockpot Recipe?

The recipe has a moderate heat level you can adjust by adding more or less hot sauce. For a milder version, reduce the Frank’s Red Hot; for spicier, add extra after cooking.

Final Thoughts

This Buffalo Meatball Crockpot Recipe has become one of my comfort food staples, especially on busy days when I want a crowd-pleaser with minimal fuss. I love how the flavors marry over slow cooking, making every bite feel special. Give it a try—you’ll have people asking for the recipe (and trust me, it’s worth sharing!).