Put meatballs in a slow cooker, but the next 2 ingredients will make it special

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These flavorful meatballs could put honey buffalo wings in their place. The meatballs are slow-cooked in a sweet and sour sauce and make the ideal dinner to enjoy after a hard day, or to serve as a toothpick appetizer. No matter the occasion, you’re guaranteed to appreciate them because of their flavorful punch.

You can even make the meatballs the night before and store them in the fridge for the following day; they are that easy to make. They require around 20 minutes for preparation and two hours in the slow cooker.

Buffalo meatballs with honey and a slow cooker

Less than twenty minutes for preparation

Double the cooking time to two hours and ten minutes.

Yield: 4–6 servings Participants:


2.25 lbs. of lean ground beef

two eggs

Roughly one cup of crumbled saltine crackers—22 total.

Onion, 1/3 cup minced

half a cup of milk

measuring one teaspoon of garlic powder

1/4 teaspoon of salt

50/50 milligrams of chili powder

half a teaspoon of paprika-smoked

ground cumin, 1/2 teaspoon

black pepper, 1/4 teaspoon

Buffalo Sauce with Honey Substitute 

the original Frank’s Red Hot Sauce, 1/4 cup

1/2 cup of honey

Use 1/4 cup of apricot preserves, but feel free to swap out the apricot for tangerine or orange if you like. 

Brown sugar, 1/4 cup

1/3 cup of soy sauce

1/2 tablespoon of cornstarch for 1 1/2 teaspoons

1/2 tbsp of butter


1. Bring oven temperature up to 450F. Cover a baking sheet with foil so it forms a rim. Remove from the heat.

Add the eggs to a large bowl and whisk to combine.

Combine all of the meatball ingredients by adding them and mixing thoroughly.

Shape the mixture into meatballs of your choice and then bake them for 8 minutes, or until they’re lightly browned.

3. In a medium bowl, mix together the ingredients for the Honey Buffalo Sauce while that cooks. 

Make a bed of meatballs in the base of your slow cooker.

After that, add a little Honey Buffalo Sauce.


After that, combine the remaining meatballs with the remaining sauce.

5. Put a lid on it and let it cook for two hours on low heat. About an hour into cooking, go back and whisk everything together again; then, taste it. Additional spicy sauce, around a tablespoon and a half’s worth, might be desired.

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