Slow Cooker Honey Buffalo Meatballs

Why Make This Recipe

Slow Cooker Honey Buffalo Meatballs are a fantastic option for busy days or gatherings. They are easy to make, delicious, and loved by many. The combination of sweet honey and spicy buffalo sauce creates a flavor that’s hard to resist. Plus, using a slow cooker allows you to set it and forget it, making this recipe perfect for meal prep or party snacks.

How to Make Slow Cooker Honey Buffalo Meatballs

Ingredients

• 2 lbs Frozen Meatballs (Beef, Turkey, or Homestyle)
• 3/4 cup Franks RedHot Original Sauce (or your favorite buffalo sauce)
• 1/2 cup Honey
• 1/2 cup Apricot Preserves
• 2 Tbsp Brown Sugar
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Optional: Pinch of cayenne pepper
• Sliced Green Onions for garnish
• Fresh Cilantro for garnish
• Blue Cheese or Ranch dressing for dipping

Directions

1. In a medium-sized mixing bowl, whisk together the buffalo sauce, honey, apricot preserves, brown sugar, garlic powder, and onion powder until well combined.
2. Place the frozen meatballs into a 6-quart slow cooker and pour the honey buffalo mixture over the top.
3. Stir gently to coat the meatballs in the sauce.
4. Cover and cook on LOW for 4 hours or on HIGH for 2-3 hours. For pre-thawed or freshly cooked meatballs, reduce high cooking time to 1.5 hours.
5. For a thicker sauce, remove the lid during the last 30 minutes of cooking.
6. Serve warm, garnished with green onions or cilantro.

How to Serve Slow Cooker Honey Buffalo Meatballs

These meatballs make a great appetizer for parties or a quick dinner option. You can serve them on their own or with toothpicks for easy snacking. Consider pairing them with blue cheese or ranch dressing for dipping. They are also great over rice or in a sandwich if you want to make a more filling meal.

How to Store Slow Cooker Honey Buffalo Meatballs

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just be sure to reheat them thoroughly before serving again.

Tips to Make Slow Cooker Honey Buffalo Meatballs

• For spicier meatballs, add a pinch of cayenne pepper to the sauce mixture.
• If you want to make the dish healthier, you can use turkey meatballs instead of beef.
• Make sure to stir the meatballs halfway through cooking to ensure they are evenly coated in the sauce.

Variation

You can easily adjust the sweetness and spice level by changing the amount of honey or buffalo sauce. For a different flavor profile, consider using different fruit preserves like peach or mango.

FAQs

1. Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs. Just reduce the cooking time on HIGH to about 1.5 hours.

2. What can I use instead of apricot preserves?
You can substitute apricot preserves with other fruit spreads like peach or raspberry for a different flavor.

3. How can I make these meatballs in the oven?
To make these meatballs in the oven, bake the seasoned meatballs at 350°F (175°C) for about 20-25 minutes, then toss them in the honey buffalo sauce before serving.

Ellie

Slow Cooker Honey Buffalo Meatballs

Delicious and easy-to-make meatballs coated in a sweet and spicy honey buffalo sauce, perfect for gatherings and meal prep.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 8 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs Frozen Meatballs (Beef, Turkey, or Homestyle) Use any type of frozen meatballs.
• 3/4 cup Franks RedHot Original Sauce (or your favorite buffalo sauce) Choose your preferred buffalo sauce.
• 1/2 cup Honey Adjust quantity for sweetness preference.
• 1/2 cup Apricot Preserves Can substitute with other fruit preserves like peach or raspberry.
• 2 Tbsp Brown Sugar For added sweetness.
• 1 tsp Garlic Powder Enhances flavor.
• 1/2 tsp Onion Powder Enhances flavor.
• 1 pinch Cayenne pepper Optional for extra spice.

Garnishes

• Sliced Green Onions For garnish.
• Fresh Cilantro For garnish.
• Blue Cheese or Ranch dressing For dipping.

Method

 

Preparation

1. In a medium-sized mixing bowl, whisk together the buffalo sauce, honey, apricot preserves, brown sugar, garlic powder, and onion powder until well combined.
2. Place the frozen meatballs into a 6-quart slow cooker and pour the honey buffalo mixture over the top.
3. Stir gently to coat the meatballs in the sauce.

Cooking

1. Cover and cook on LOW for 4 hours or on HIGH for 2-3 hours. For pre-thawed or freshly cooked meatballs, reduce the high cooking time to 1.5 hours.
2. For a thicker sauce, remove the lid during the last 30 minutes of cooking.

Serving

1. Serve warm, garnished with green onions or cilantro.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months and reheat thoroughly before serving. To make the dish healthier, turkey meatballs can be used instead of beef.