Description
This flavorful Buffalo Meatball Crockpot recipe features lean ground beef meatballs baked to perfection and simmered in a sweet and spicy honey buffalo sauce. Ideal for appetizers or main dishes, this slow-cooked recipe offers a tasty glaze with the option to double the sauce for a saucier finish. Perfect for parties or family dinners, these meatballs can also be prepared ahead, frozen, and reheated with ease.
Ingredients
Scale
Meatballs
- 2 pounds lean ground beef
- 2 eggs
- 1 cup crushed saltine crackers (approx. 22 crackers)
- 1/3 cup dried minced onion
- 1/3 cup milk
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
Honey Buffalo Sauce
- 1/4 cup Frank’s Red Hot Original Sauce
- 1/4 cup plus 1 tablespoon honey
- 1/4 cup apricot preserves
- 1/4 cup brown sugar
- 2 tablespoons reduced sodium soy sauce
- 1 1/2 tablespoons cornstarch
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 450 degrees Fahrenheit and line a rimmed baking sheet with foil to prevent sticking and facilitate cleanup.
- Mix meatball ingredients: In a large bowl, gently whisk the eggs. Add all remaining meatball ingredients including the crushed saltine crackers, milk, brown sugar, and spices. Mix gently until well combined but not overworked.
- Form and bake meatballs: Roll the meat mixture into your desired meatball size using a cookie scoop for uniformity if available. Place the meatballs on the prepared baking sheet and bake in the preheated oven for 8 minutes or until they are lightly browned.
- Prepare Honey Buffalo Sauce: While meatballs bake, whisk together all honey buffalo sauce ingredients in a medium bowl, starting with only 1/4 cup of hot sauce. Adjust spiciness later as needed.
- Assemble in slow cooker: Line the bottom of your slow cooker with a layer of meatballs, drizzle with some of the honey buffalo sauce, then add the remaining meatballs and pour the rest of the sauce over the top.
- Cook the meatballs: Cover and cook on low heat for 4 hours, stirring gently every hour to prevent sticking. After cooking, taste and stir in additional hot sauce as preferred for extra heat (usually about 1 1/2 tablespoons).
- Serve: Keep warm until serving. These meatballs are great as appetizers or a main dish depending on sauce quantity.
Notes
- Watch the detailed recipe video for visual guidance.
- Doubling the sauce is recommended if you want saucier meatballs or are serving as a main course.
- Use a crockpot liner for easy cleanup.
- Ritz crackers can be substituted for saltine crackers.
- Using a cookie scoop helps ensure uniform meatball size and even cooking.
- Adjust meatball size based on serving purpose: smaller for appetizers, larger for main dishes.
- Browning meatballs in the oven seals in juices and helps maintain shape during slow cooking.
- Cooking time may vary with meatball size and slow cooker model; test by cutting a meatball after 2 hours to check doneness.
- Prepare meatballs and sauce ahead; store assembled and baked meatballs in the fridge, adding extra 30 minutes to cook time when ready.
- Meatballs and sauce can be frozen either before or after slow cooking; reheat on stove, slow cooker, or oven as per instructions.
Nutrition
- Serving Size: 5 meatballs
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg
