These Slow cooker Buffalo Meatballs are an epic game day, holiday or party appetizer you need in your recipe repertoire!
These Crockpot Meatballs are simmered in the most tantalizing sweet heat sauce that everyone goes crazy for (just read the reviews)! The meatballs are wonderfully juicy and tender without falling apart (thanks to my foolproof method), but you can also use store-bought meatballs in a time crunch. These slow cooker meatballs are 100% prep ahead friendly, ideal for make ahead dinners or a crowd-pleasing appetizer for New Year’s Eve, Game Day, potlucks, parties and more.
Watch: How to cook Meatballs in Crockpot
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Buffalo Crockpot Meatballs
I made these buffalo meatballs twice in the last two weeks to get the sauce absolutely perfect. The first time we devoured the slow cooker meatballs for dinner with rice – Ah-mazing. The second time, I brought them to a friend’s birthday party where everyone practically begged me for the recipe. Everyone, beg no more.
These buffalo meatballs are a cross between my crazy popular Sweet and Spicy Slow Cooker Cranberry Meatballs I posted last year and my beloved Honey Buffalo Hot Wings. Both are ridiculously delicious and easy, always crowd pleasers, and both seeping with sweet heat. So, it only made sense to combine the two for an easy, intoxicating delicious slow cooker meatball recipe AKA Honey Buffalo Meatballs!
The buffalo meatballs themselves are incredibly tender, juicy, and flavorful from an easy splash of spices. The spices make the ingredient list seem somewhat lengthy, but they just take seconds to throw in and take these meatballs all the way to the end zone; smother them in Honey Buffalo Sauce and you have a touchdown.
Sauce for Buffalo Meatballs
Any meatball recipe, including these buffalo meatballs, are only as good as the sauce, and this sauce is epic. It is a simple whisking of Frank’s Original Hot Sauce, honey, brown sugar, apricot preserves and a splash of soy sauce that simmers with the meatballs for an appetizer that is nothing short of addicting or, as previously discussed, the perfect dinner so you can eat them all the time.
Meatball Crockpot Recipe ingredients
For the Crock Pot Meatballs:
- Ground beef: use lean ground beef so the meatballs will be tender but not greasy.
- Crackers: 22 saltine crackers or Ritz crackers add a fabulous flavor in place of panko or breadcrumbs.
- Dried minced onion: I love using dried minced onion because they deliver concentrated flavor. You can find dried minced onions with all the other seasonings at your grocery store.
- Eggs: 2 eggs will do the trick to bind all the ingredients together.
- Milk: any kind of milk will work here.
- Seasonings: garlic powder, onion powder, chili powder, smoked paprika, ground cumin salt and pepper add an oomph of flavor without being overpowering.
For the Buffalo Meatballs Sauce
- Hot sauce: I use Frank’s Red Hot Original Sauce. You can start with less and add more to taste.
- Honey: is the “honey” in honey buffalo meatballs!
- Apricot preserves: adds a fruity, multi-dimensional sweetness that compliments the honey
- Brown sugar: works with the honey to balance the hot sauce.
- Soy sauce: grounds the sauce. Use low sodium so your recipe isn’t too salty
- Cornstarch: thickens the sauce into a glaze.
How to make Meatballs in Crockpot
STEP 1: COMBINE MEATBALL INGREDIENTS
These Buffalo Meatballs are super easy! First, combine the lean ground beef, eggs, saltine crackers, dried minced onions, milk, and seasonings in a bowl.
I used my mom’s perfect moist meatball recipe that uses crushed saltines instead of breadcrumbs as well as dried minced onion for maximum flavor.
STEP 2: ROLL MEATBALLS
- Next, roll the meat mixture into balls and place on foil lined baking sheet for easy cleanup.
STEP 3: BAKE MEATBALLS
- Bake for 8 minutes, or until lightly browned.
- Baking the meatballs ensures they don’t fall apart in the slow cooker and seals in the juices for more tender meatballs. Baking is also much easier in a mass batch to cook instead of frying (and healthier too!).
Step 4: Combine Buffalo Meatballs Sauce Ingredients
- While the meatballs are baking, add all of the Honey Buffalo Sauce Ingredients to a medium bowl and whisk to combine.
- Start with only use ¼ cup hot sauce at this point. You can add more hot sauce to taste at the end of cooking).
Step 5: Cook Meatballs in Crockpot with Sauce
- Line the bottom of your slow cooker with meatballs, drizzle with some Honey Buffalo Sauce, then remaining meatballs followed by the remaining Sauce.
How long to cook meatballs in crockpot?
Cook Buffalo Meatballs on LOW for 2-4 hours. gently stirring one hour into cooking. The meatballs will cook and seep in the zesty, sweet, tangy, savory, spicy sauce.
You can keep the crock pot on the WARM setting until you’re ready to serve.
Tips for Slow Cooker Meatballs
- Slow Cooker Line. Try using a crock pot liner for effortless cleanup!
- Saltine substitute. You may substitute the saltine crackers for Ritz crackers.
- Uniform meatballs. I suggest using a cookie scoop to roll your meatballs so they are a uniform size and cook evenly.
- Meatball Size. The size of the meatballs is totally personal preference, but I like to make smaller meatballs when using as an appetizer and larger meatballs when serving as a dinner.
- Meatball quantity. This slow cooker meatball recipe will make approximately 70 meatballs using 1″ cookie scoop; 35 meatballs using 2″ cookie scoop.
- Always brown meatballs. Browning the meatballs in the oven before adding to the crock pot is essential. It seals in the juices, helps them not break apart in the slow cooker, and speeds up the cooking time.
- Double sauce. This slow cooker meatball recipe does not make saucy meatballs, but more of a glaze for appetizer meatballs. You will want to double the sauce if serving as a main course.
- Cooking time. The size of the meatballs as well as the size, age of your slow cooker will affect the cooking time so plan accordingly.
- Test for doneness. Test a buffalo meatball after two hours by cutting in half to check for doneness.
- Plan for longer cooking time. If this is your first time making slow cooker meatballs, plan for the meatballs to take the full 4 hours cooking time. It is better to start the meatballs early and keep them on the warm setting instead of them not being cooked in time.
Buffalo Meatball Crockpot Recipe Substitutions & Variations
- Double the sauce for extra saucy meatballs.
- Swap the hot sauce for Gochuchang (Korean chili sauce)
- Swap the apricot preserves for pineapple or blackberry jam
- Swap the saltines for Ritz crackers or go gluten free and use your favorite gluten free crackers
Can I make these crock pot meatballs with turkey?
I recommend lean ground beef for its rich, beefy flavor, but you may also use ground chicken or ground turkey, they just won’t be quite as juicy. Trying adding some beef bouillon to enhance the flavor and a splash of oil to enhance the juiciness.
CAN I USE FROZEN MEATBALLS?
Part of the deliciousness of this Buffalo Meatball Recipe is the homemade meatballs, but you are welcome to use your favorite store-bought meatballs as well.
To make Slow Cooker Meatballs with store-bought meatballs, you will need one 32 oz. frozen fully cooked home style meatballs.
- SLOW COOKER: Add sauce and meatballs to a 6-qt. slow cooker and cook on low 2-3 hours for THAWED meatballs and 6-8 hours for FROZEN meatballs.
- STOVE TOP: Add sauce and meatballs to a large pot and gently simmer over medium low heat for 15-20 minutes for THAWED meatballs and 30-35 minutes for FROZEN meatballs, stirring occasionally.
Can I make Buffalo Meatballs on the Stove?
You may also make Buffalo Meatballs on the stove but they require a little more babysitting. I personally prefer the slow cooker method because the meatballs cook low and slow and emerge crazy tender.
If cooking Buffalo Meatballs on the stove, you will still want to brown the meatballs in the oven first so they don’t fall apart when cooked. Add honey buffalo sauce and browned/baked meatballs to a large pot and gently simmer over medium low heat for 20-25 minutes or until cooked through, stirring occasionally.
CAN I BAKE BUFFALO MEATBALLS?
Yes, you can bake the meatballs and prepare the sauce on the stove. Here’s how:
- Preheat oven to 400F degrees. Line a baking sheet with foil or parchment paper for easy cleanup. Top with a baking rack and spray with cooking spray; set aside.
- Place meatballs onto prepared baking sheet without touching. Bake at 400 degrees F for 20 minutes or until cooked through.
- Meanwhile, whisk all of the Honey Buffalo Sauce ingredients together in a very large skillet off heat. Once combined, bring to a simmer, stirring constantly, until thickened.
- Add the baked meatballs to the sauce and stir to evenly coat. Transfer meatballs to a serving platter or bowl with either cocktail picks or toothpicks nearby or you can pierce the meatballs. Serve warm. Alternatively, transfer to the crockpot and keep on the “warm” setting until ready to serve.
How to serve Buffalo Crockpot Meatballs
If serving Buffalo Meatballs as an appetizer, it pairs well with these other popular appetizers:
- Jalapeno Popper Dip
- Bacon Ranch Cheese Ball
- Cheesy Chili Dip
- Spinach Artichoke Dip
- Parmesan Fingerling Fries
- Pretzel Monkey Bread
- Mexican Corn Dip
- Best Bean Dip
- Queso Fundido
- Cheesy Pesto Pull Apart Bread
If serving Buffalo Meatballs as a main course, it pairs well with these sides:
- brown, white or cauliflower rice
- spaghetti squash or pasta like egg noodles
- garlic mashed potatoes or crockpot mashed potatoes
- Sauteed or roasted Brussels sprouts
- big green salad or wedge salad
- roasted asparagus or roasted broccoli
- perfect fruit salad or winter fruit salad
How to make Meatballs in Crockpot in advance
- Assemble and bake the meatballs for 8 minutes.
- Let meatballs cool completely.
- Gently layer meatballs in slow cooker in between layer of sauce per recipe directions.
- Remove crockpot ceramic insert with meatballs/sauce and refrigerate, covered.
- Add an additional 30 minutes to cooking time when ready to make OR cook until meatballs are completely cooked through and sauce is hot.
How to store Slow Cooker Meatballs
CAN I FREEZE Slow Cooker MEATBALLS?
You can either freeze your Slow Cooker Buffalo Meatballs a) after baking but before cooking in the slow cooker or b) once fully cooked in the sauce.
TO FREEZE SLOW COOKER MEATBALLS AFTER COOKING:
- Let Buffalo Meatballs and Sauce cool completely in the refrigerator before freezing.
- Transfer to an airtight, freezer safe container.
- Freeze for up to 3 months.
- When ready to use, let meatballs thaw overnight in the refrigerator.
- Transfer to a large pot and gently simmer until heated through.
TO FREEZE MEATBALLS BEFORE COOKING:
- Bake meatballs according to directions.
- Let meatballs cool to room temperature.
- Place entire baking tray with the meatballs in the freezer. You will want to make sure the meatballs are not touching so they don’t freezer together. If your freezer can’t accommodate your baking tray then use a small tray and freeze in batches. Freeze for 1-2 hours.
- When your meatballs are frozen enough that they won’t stick together, then transfer meatballs to freezer safe bags or containers.
- Label meatballs and store meatballs in the freezer for up to 3 months.
- You can also make the sauce, store in an airtight container and freeze separately from the meatballs.
HOW TO THAW and Cook FROZEN MEATBALLS
When ready to make Buffalo Meatballs, you can cook meatballs either on the stove, crockpot or oven/crockpot:
- STOVE: Add frozen meatballs and sauce to a large pot and simmer for 30 minutes or until cooked through, taking care not to stir the first 10 minutes so you don’t break the meatballs.
- CROCKPOT: Add frozen meatballs and sauce to crockpot and cook on low 6-8 hours or until cooked through and hot.
- OVEN/CROCKPOT: Defrost meatballs in the oven by baking at 350 degrees F for 10 to 12 minutes. Meanwhile, defrost sauce in the microwave or stove, stirring often. Transfer meatballs and sauce to crockpot and cook on LOW for 2-4 hours or until completely cooked through.
Buffalo Crockpot Meatballs FAQs
A winning aspect of these Buffalo Meatballs is you can completely customize their heat by adding more hot sauce to taste at the end of cooking so they can be more honey or more buffalo. Either way, these irresistible slow cooker meatballs will have you licking your lips, and strongly tempted to lick the slow cooker itself. I won’t judge.
I do NOT recommend using a food processor or mixer to blend the meatballs because you end up with a mixture that is denser. The goal is to just combine the ingredients together so they are evenly dispersed but not to over mix which can be easy to do with equipment. Over-mixed meatballs = tougher meatballs.
Simply keep he cooked meatballs on the warm setting in your slow cooker for up to 2 hours. Keep an eye on them and gently stir occassionally.
Eggs contribute to the overall texture of meatballs, making them tender and moist rather than hard. The eggs serve as a binding agent, helping hold the ingredients together and providing structure to the mixture. The proteins in the eggs coagulate during cooking, creating a network that helps retain moisture and prevents the meatballs from becoming overly dense.
Looking for more BUFFALO Recipes?
- Honey Buffalo Hot Wings
- Buffalo Chicken
- Buffalo Chicken Dip (Stuffed French Bread)
- Buffalo Chicken Pull Apart Bread
- Buffalo Chicken Salad
- Buffalo Mac and Cheese
- Buffalo Chicken Mac and Cheese
- Honey Buffalo Ribs
- Buffalo Chicken Foil Packet
- Buffalo Chicken Burritos
Looking for More Recipes like these Slow Cooker Meatballs?
- Italian Meatballs
- Korean Meatballs
- Cheesy Italian Meatball Sliders
- Parmesan Meatballs
- Swedish Meatballs
Want to try these Slow Cooker Meatballs?
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Buffalo Meatball Crockpot Recipe
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Ingredients
Meatballs
- 2 pounds lean ground beef
- 2 eggs
- 22 saltine crackers, crushed (approx. 1 cup)
- 1/3 cup dried minced onion
- 1/3 cup milk
- 1 tablespoon brown sugar
- 1 tsp EACH garlic pwdr, onion pwdr, salt
- 1/2 tsp EACH chili pwdr, smoked paprika, ground cumin
- 1/4 teaspoon pepper
Honey Buffalo Sauce
- 1/4 cup Frank’s Red Hot Original Sauce, plus more to taste
- 1/4 cup + 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 oven to 450F degrees. Line a rimmed baking sheet with foil. Set aside.
- In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size**. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.
- Meanwhile, add all of the Honey Buffalo Sauce Ingredients to a medium bowl and whisk to combine (only use ¼ cup hot sauce at this point. You can add more hot sauce to taste at the end of cooking).
- Line the bottom of your slow cooker with meatballs, drizzle with some Honey Buffalo Sauce, then remaining meatballs followed by the remaining Sauce.
- Cover and cook on low heat for 2-4 hours, gently stirring every hour. When done, taste and stir in additional hot wings sauce (I add 1 ½ more tablespoons which is pretty spicy.) Keep warm until serving.
Video
Notes
Tips for Slow Cooker Meatballs
- Slow Cooker Line. Try using a crock pot liner for effortless cleanup!
- Saltine substitute. You may substitute the saltine crackers for Ritz crackers.
- Uniform meatballs. I suggest using a cookie scoop to roll your meatballs so they are a uniform size and cook evenly.
- Meatball Size. The size of the meatballs is totally personal preference, but I like to make smaller meatballs when using as an appetizer and larger meatballs when serving as a dinner.
- Meatball quantity. This slow cooker meatball recipe will make approximately 70 meatballs using 1″ cookie scoop; 35 meatballs using 2″ cookie scoop.
- Always brown meatballs. Browning the meatballs in the oven before adding to the crock pot is essential. It seals in the juices, helps them not break apart in the slow cooker, and speeds up the cooking time.
- Double sauce. This slow cooker meatball recipe does not make saucy meatballs, but more of a glaze for appetizer meatballs. You will want to double the sauce if serving as a main course.
- Cooking time. The size of the meatballs as well as the size, age of your slow cooker will affect the cooking time so plan accordingly.
- Test for doneness. Test a buffalo meatball after two hours by cutting in half to check for doneness.
- Plan for longer cooking time. If this is your first time making slow cooker meatballs, plan for the meatballs to take the full 4 hours cooking time. It is better to start the meatballs early and keep them on the warm setting instead of them not being cooked in time.
PREP Ahead Slow cooker MEATBALLS
- Assemble and bake the meatballs for 8 minutes.
- Let meatballs cool completely.
- Gently layer meatballs in slow cooker in between layer of sauce per recipe directions.
- Remove crockpot ceramic insert with meatballs/sauce and refrigerate, covered.
- Add an additional 30 minutes to cooking time when ready to make OR cook until meatballs are completely cooked through and sauce is hot.
How to FREEZE Slow Cooker MEATBALLS
You can either freeze your Slow Cooker Buffalo Meatballs a) after baking but before cooking in the slow cooker or b) once fully cooked in the sauce.TO FREEZE SLOW COOKER MEATBALLS AFTER COOKING:
- Let Buffalo Meatballs and Sauce cool completely in the refrigerator before freezing.
- Transfer to an airtight, freezer safe container.
- Freeze for up to 3 months.
- When ready to use, let meatballs thaw overnight in the refrigerator.
- Transfer to a large pot and gently simmer until heated through.
TO FREEZE MEATBALLS BEFORE COOKING:
- Bake meatballs according to directions.
- Let meatballs cool to room temperature.
- Place entire baking tray with the meatballs in the freezer. You will want to make sure the meatballs are not touching so they don’t freezer together. If your freezer can’t accommodate your baking tray then use a small tray and freeze in batches. Freeze for 1-2 hours.
- When your meatballs are frozen enough that they won’t stick together, then transfer meatballs to freezer safe bags or containers.
- Label meatballs and store meatballs in the freezer for up to 3 months.
- You can also make the sauce, store in an airtight container and freeze separately from the meatballs.
HOW TO DEFROST and Cook FROZEN MEATBALLS
When ready to make Buffalo Meatballs, you can cook meatballs either on the stove, crockpot or oven/crockpot:- STOVE: Add frozen meatballs and sauce to a large pot and simmer for 30 minutes or until cooked through, taking care not to stir the first 10 minutes so you don’t break the meatballs.
- CROCKPOT: Add frozen meatballs and sauce to crockpot and cook on low 6-8 hours or until cooked through and hot.
- OVEN/CROCKPOT: Defrost meatballs in the oven by baking at 350 degrees F for 10 to 12 minutes. Meanwhile, defrost sauce in the microwave or stove, stirring often. Transfer meatballs and sauce to crockpot and cook on LOW for 2-4 hours or until completely cooked through.
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Celeste says
I have made these several times during the holidays over the last few years. Even my 4 year-old nephew gobbles then up! I would definitely recommend to take the bit of extra time to make the meatballs from scratch – they are just so delicious!
Jen says
Thank you for your awesome endorsement Celeste, I’m thrilled they are a favorite!
Amber Haun says
When it calls for Frank’s Original Hot Sauce is that really what it should be or do you mean Frank’s Buffalo Wing Sauce. We love them both but I don’t want to use the wrong one
Jen says
Hi Amber, yes it is the original sauce not the wings sauce. Enjoy!
Amber H says
Thanks it turned out great and worked very well for football Sunday!
Jen says
Thanks so much Amber, I’m so pleased they were a hit!
Ashlee says
Thanks for the recipe! Always turns out to be a crowd pleaser!
Jen says
I’m so glad it’s always a hit!
Meredith says
Is it Frank’s Red Hot Original Cayenne Sauce? I can’t find any that are just called “Frank’s Red Hot Original Sauce.”
Jen says
That’s the one!
Deanna says
Do you think they would be good with turkey meat balls?
Jen says
Hi Deanna, it totally comes down to personal preference. Turkey meatballs are less juicy and obviously not “beefy” so you may want to add a tablespoon of oil and 1 1/2 teaspoons beef bouillon to the meatballs – that should do the trick!
Reenie says
Wow these are delicious!!!! I stupidly forgot it was a slow cooker recipe so did them on the stove and they came out excellent. I also doubled the sauce as recommended and glad I did. Will definitely be making these again. All your recipes are sssssoo good, where’s your cookbook????? Thanks again
Jen says
Thanks Reenie, I’m so glad you’re enjoying them! I’m so pleased the meatballs turned out well on the stove!
Jen says
Hi Reenie,
I did the same thing once too 🙂 It’s finally happening! Thank you so much for your previous interest in a cookbook xo
I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
Happy Cooking!
Paul says
Cooking these now and they smell great! What’s the garnish I see in the pics? Is that parsley or cilantro?
Jen says
Hi Paul, it is parsley but cilantro would be tasty too!
Jim says
I’ve been making these for years. This is a favorite of my kids, and my three foreign exchange students. I always double the sauce, and serve with rice. I also use a 5 lb bag of frozen all beef half ounce meatballs. I’m seriously thinking about modifying it a bit by adding garlic, but it’s hard to top perfection.
Jen says
Thanks for your awesome review Jim, I love hearing the are such a favorite!
Marissa Bisaccio says
Made this last night for me and my boyfriends first “real” home cooked meal in our new apartment and OMG so delicious! My boyfriend was obsessed with the sauce! I am new to cooking and this was an easy recipe to follow. I doubled the sauce as suggested and it came out great! I served with broccoli cheddar rice and roasted broccoli. Thank you for the amazing recipe!
Jen says
You’re so welcome Marissa, I’m so pleased you both loved it so much! If you’re new to cooking, crockpot and soup recipes are definitely a great way to get your feet wet!
Amanda says
I have made these a few times and they are always delicious and a hit with everyone that tries them! I have done both ways with frozen meatballs in a rush and homemade, and trust me, the homemade meatballs are sooo worth it if you can make it work. Such a big difference with homemade vs frozen, great meatball recipe. Thanks for another good one!!
Jen says
I’m so pleased these are a repeat favorite! Thanks for the shoutout for homemade meatballs!
Vicki D says
I made these for our Christmas Eve party – they were a hit! My family said they were the best meatballs I’ve made.
Jen says
YAY! Thank you so much for the ultimate complement!
Ann says
Taking these to a party tonight. I used mango pepper jelly to keep the fruitiness but add a dimensional heat. I also love juicy onions so used fresh but dried made a tighter meatball and holds put better in my test round. Thank you for sharing your recipe.
Jen says
I love the idea of mango pepper jelly – yum!
Jim says
I’ve been using this recipe for years. I cheat and use store-bought half ounce all beef meatballs from a local store, then I double the sauce. Everyone in my family loves this recipe! This includes the three exchange students that we’ve had from Italy, Spain, and Poland. In fact, our Spanish exchange student love this recipe so much that I had to make these for her graduation party. That was 5 years ago. If this is not being used as an appetizer at a party, then we serve it over rice for a meal.
Jen says
That is awesome Jim, I’m honored it has become a beloved family favorite! I love picturing it being served to your exchange students from around the world!
Laury G says
Tasty meatballs! Nice combination of sweet and heat. I put the sauce ingredients in a pan and heated/thickened it while I browned the meatballs in the oven and then added it all to my slow cooker which I had warming up. The sauce was the perfect thickness when the meatballs were done cooking.
Jen says
Thanks Laury, I’m so pleased you enjoyed them!
Rachel M says
Hi there! What size crock pot holds 70 meatballs? Thanks!
Jen says
I have a 6 quart, enjoy!
Mariel says
Another home run recipe! These were amazing. I made them for Christmas Eve with my family. I 1.5x’ed the sauce. I used turkey because that’s what I had on hand. I also subbed gluten free crackers and oat milk. They tasted so delicious! I’ll be adding this to my rotation. Thank you, Jen and Merry Christmas!
Jen says
Thank you so much! I’m thrilled it was a winner!