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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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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Dorothy Dunton says
Hi Jen! Wow these look good! They would make great meatball subs! I will have to wait until I know someone is coming over because otherwise I’d eat them all myself (I’d probably share with my husband ?). 🙂
Jen says
mmmmm, love the sound of these on subs – I’m drooling all over again! You are very wise to wait until someone comes over – but then again eating them all with your husband might not be a bad thing 🙂
Kimberly says
What a great idea!
Jen says
Thank you so much Kim! I think your whole family would love these!! xoxoxo
Natasha @ Salt and Lavender says
These look so tasty! I just love your photos.
Jen says
Thank you so much Natasha, you are so nice! xoxox
Donna Malarkey says
Are the Slow Cooker Honey Buffalo Meatballs really Spicy HOT? Some of my friends don’t like really hot things…..so I’m just wondering. I’m planning on making them for a Tapas Party. Thank you.
Jen says
Hi Donna, they are not too spicy when you add the ingredients just as directed. At the end of cooking you can taste them and make them spicier if you would like so you don’t have to worry about them being too spicy. ENjoy!
Susan says
I made these today. So yummy! I used half beef/pork, 1 sleeve of ritz like crackers and added salt to both the meat and the sauce. Did I mention yum? And so easy! The perfect amount of heat for us! Thanks for sharing.
Jen says
Hi Susan, I am so happy you loved these and they were just the right amount of heat! and I love the idea of using Ritz crackers – I am going to have to try that in my next meatballs! Thank you!!
Tiffany says
Just wondering if lots of sauce if serving over rice or should I make 1 1/2 times sauce recipe? Would that maybe make it too spicy (like a little spice but not too much)? Thanks! Sounds like something that will be on our dinner table very soon!
Jen says
Hi Tiffany! If serving over rice, I would add 1 1/2x the sauce. I don’t think that would make it too spicy because the proportions of the sauce ingredients stay the same but if you want to be extra careful, then you can keep the hot sauce the same and add more to taste at the end of cooking. Hope this helps! enjoy!
Tara says
These sound fantastic! But, there are only 2 of us and I think 70 would be too many! Have you frozen these before? I’m worried if I halve the recipe I won’t have enough sauce.
Jen says
Hi Tara, the meatballs should freeze just fine but trust me – they go SO FAST that even with just 2 of you, I don’t think they would last longer than 2 days. Enjoy!
Vojta says
Hello,
Frank’s Red Hot Original Sauce is not available in my country. Should I just add more chilli powder?
Thanks you.
Jen says
Hi Vojta, I would use any other hot sauce to taste. You can always start with a little and add more at the end of cooking. Hope this helps!
Savilla says
These look amazing! I was wondering could the meatballs be prepared and baked ahead of time then put in crock pot with sauce the next day?
Jen says
Absolutely! You could even warm the sauce separately and toss the meatballs with the sauce without the slow cooker. Enjoy!
Stephanie says
Hi Jen! I love the sound of these meatballs! I cannot wait to make them. I do have one question. Growing up my mom always made meatballs with panko or breadcrumbs. Any idea the ratio of the 22 crackers to cups of the panko/breadcrumbs that you would suggest? Thanks!
Jen says
Hi Stephanie! I haven’t measured the crushed saltine crackers so I can’t tell you an exact amount – I would suggest just adding the breadcrumbs until it reaches the right consistency. sorry I can’t be more helpful! Enjoy!
GS says
It would be helpful if you could measure the crackers the next time you make it. Not everyone is in the US and has access to saltines. And what is the right consistency, you don’t give any hints in the recipe? I don’t want them to fall apart when I cook them.
Jen says
Hi Gerry, I just updated the recipe. The saltines should measure approximately 1 cup. If you follow the recipe the meatballs should be the right consistency 🙂
Lauren says
I made these the first time for my (very first!) Christmas dinner party. EVERYONE loved them! I’m currently making my second batch right now and my house smells incredible
Jen says
YAY! That is awesome Lauren, I am so happy you and everyone else loved them :)!!!! and on your second batch already – that is the ultimate compliment!
Lauren says
Adding that I’ve made these for a total of 7 parties since my first posting 2 years ago. EVERYONE requests that I bring these whenever there’s a food-adjacent occasion, they’re just so good.
Jen says
yessssss! It is so cool to hear this update after 2 years Lauren! I’m thrilled they continue to be such a hit, thank you!
Cary says
Hey! Thank you for the recipe! Do you think these would be just as good with ground chicken instead of beef? Would I need to alter the cooking time at all? Thank you so much!
Jen says
Hi Cary! I am partial to the flavor of the beef so I think it just come down to personal preference – that being said, the sauce is so good that I think chicken would still be delicious! As far as cooking time, I would cook them closer to 2 hours. Hope this helps, enjoy!
Kim says
Found your recipe on Pinterest and just tried it. This is definitely a keeper – I can’t wait to bring these to a party or family gathering! I am a novice cook so I used frozen meatballs, but the sauce is SO TASTY. Thank you!
Jen says
You are so welcome Kim!! I am so happy you loved the sauce as much as me and I agree, they will be great at a party! Enjoy! Thank you!!
Patrick says
Do you use just regular Frank’s hot sauce when doing this or do you use their buffalo hot sauce?
Jen says
Hi Patrick, I use just their regular original hot sauce, not the buffalo hot sauce. Enjoy!
Alex says
Hi! I’m planning on making these for a Super Bowl party. Do you think it would be OK to make the recipe today, assemble it in the crockpot and refrigerate overnight?
Jen says
Hi Alex! I think you could definitely make the meatballs and the sauce in advance but I would keep them separate and assemble in the morning. Enjoy!
Kara says
Recipe calls for Frank’s Red Hot sauce……can you substitute Frank’s Buffalo sauce?
Jen says
Hi Kara, Frank’s Buffalo Wings Sauce is much spicier than Frank’s original so if you substitute it, I would ony ad half the amount – or even less and add more to taste, just to be sure. Hope this helps!
tara says
OMG these look delish I love heat & sweet combo so honey and buffalo sounds up my alley. I’ll try with frozen meatballs since I have a pkg in freezer didn’t get used yet. May have to scale down the sauce but if I have extra I’m sure I won’t complain 🙂 I’m loving your website – found link to the red velvet brownies on another site…which I’m also making this weekend. Thank you for your great recipes, beautiful photography (drooling at work is not fun 🙂 and your inspirational stories had me tearing up (also not fun at work 🙂 Keep on keeping on Jen!
Jen says
Hi Tara! If you love sweet heat, then I think you will love these – the perfect way to use up those meatballs! I wouldn’t scale back the sauce as some readers have commented that they will double the sauce next time. I am so happy to hear you are loving my site – welcome! and thank you for your kind words! I have so much fun doing what I do and feel blessed every day. Sorry to make you teary at work though 🙂 xo
Shanthie says
Would you recommend doubling the sauce for frozen meatballs? Using these mostly as an appetizer.
Jen says
Hi Shanthie! I you are using them as an appetizer then I don’t think you need to double the sauce as they will have plenty to coat them. Hope this helps, enjoy!
Tara says
I used frozen meatballs, the moisture from them once they thaw makes the sauce very watery. I doubled the sauce, using half with the meatballs and the other half I reduced on the stove for that sticky Asian like sauce texture in the pictures. Then I poured it on the top before serving. It was perfect. And everyone loved them.
Jen says
Hi Tara,so happy you loved these meatballs! Thanks for the great tip on doubling the sauce and using half of the sauce in the slow cooker and reducing the other half!
Leanne says
Do you think it would be ok to prepare the meatballs one evening and cook them the next evening? I’ll be making these after work for dinner but won’t have enough time to prepare them and then let them cook in the slow cooker in the same night.
Jen says
Absolutely! You can definitely make the meatballs beforehand – you could even bake them and freeze them if you ever wanted them for much later. Hope this helps, enjoy!
Danyale says
I found this recipe on a whim and made them last night using ground buffalo. They were absolutely delicious. A little bit sweeter than what we’re used to but that’s what made them so tasty! I’m keeping this recipe in my arsenal.
Jen says
Hi Danyale, so happy you made these on a whim – you have delicious whims 🙂 If you want them less sweet next time, simply add more hot sauce to balance it out 🙂 Thanks for trying my recipe and for commenting!! I hope you find more recipes to enjoy here!
heather says
if I use frozen packaged meatballs do I have to cook then first or can I just put them in the crockpot frozen?
Jen says
Hi Heather! You should be able to just put them in the crockpot frozen but you could check the package directions. If the meatballs are frozen they will release more liquid when they thaw in the slow cooker so you will have to add more cornstarch to the sauce to make up for the extra moisture. Hope that helps!
Lien Q says
If I want to sub the beef for turkey, should I do anything differently? Many thanks! Looks delicious!
Jen says
Hi Lien! Turkey meatballs tend to be drier but this recipe makes very moist meatballs so turkey would probably be fine substituted without any adjustments. That being said, I have never actually tried them with turkey so you could always use your favorite turkey meatball recipe and use this sauce. Enjoy!
Kelsey says
Hi Jen!
If I want to make these for dinner instead of an appetizer, what would you serve with besides rice? I was thinking on a hoagie maybe as a sandwich but wasn’t sure what to top with?
Thanks!
Kelsey
Jen says
Hi Kelsey, these would be delicious as a sandwich/slider! I would melt cheddar cheese on the buns and top with a simple slaw. I like the one used in my old SC Sloppy Joes: https://carlsbadcravings.com/slow-cooker-pulled-pork-sloppy-joes/ Enjoy!
Kelsey says
Thank you!! Sounds delicious!!
Pam says
I noticed a green garnish in the picture, but it is not listed in the ingredients. What did you use? Heading to the store to make these today:)
Jen says
Hi Pam, I used parsley to garnish but just for looks 🙂 Hope you loved these!
Kirin says
Made these today and they are to die for! Thank you so much for the recipe.
Jen says
Awesome Kirin, I am thrilled you loved them! Thank you so much for making my day!
Angie says
You are right! I do want to make those meatballs now. My husband and I have been having grilled hamburgers a lot lately. This last time I considered making meatballs instead. I can’t wait to try this. If we aren’t grilling, I’m usually cooking something in the slow cooker. Your meatball recipe is perfect!!
Jen says
Awesome Angie, I hope you can make these soon – they are one of my favorites and might just give your grilled burgers a run for your craving money 🙂 Can’t wait to hear what you think!
Kimberly says
Hi there! Just wondering if you have any tips for using frozen meatballs? I have a two year old and not much time to prepare this, but it looks too yummy to pass up! Wondering if I need to bake them first, or just thaw them before putting into the crockpot with the sauce? Thanks!
Jen says
Hi Kimberly, sorry for my delayed response as I am just getting back from Lake Powell without any service. I would just thaw the meatballs first then add them to the crockpot with the sauce – hope you that helps!
Rue says
Hi! Love this recipe all the way from Namibia,I don’t own a crockpot (slow cooker this side) can I make it on the stovetop instead??
Jen says
Hi Rue all the way from Namibia, I am so honored to have you! You can definitely make this on the stove top. I would prepare the meatballs per the instructions in the oven then add to a lightly greased Dutch oven or large stock pot. I would then whisk together all of the sauce ingredients in a separate bowl and add to the meatballs, cover and simmer gently for 20-30 minutes or until meatballs are cooked through and sauce is slightly thickened. ENjoy!
Suzy says
I am going to prepare this for a party the day of. Would it be ok to add the hot sauce later on depending on how the guests like it? Also what are your thoughts on trying to keep this warm until it gets to the party and we’re ready to eat? It might take about an hour from the time I remove it until we eat
Jen says
Hi Suzy, you can definitely stir in the hot sauce later but I think you will definitely need at least some to balance out the sweetness. Meatballs keep super well in the crockpot, so I don’t think it will be a problem if you have to transport them or whatnot and don’t eat them for an hour or so. If you can, it would help to be able to turn the slow cooker on high for a few minutes to warm them though. Good luck!
Laura says
Hi from England! I love the idea of this recipe but don’t have a slow cooker – I see you’ve told others they can cook separately to put in a ‘crockpot’, does that mean you could just bake the meatballs and add sauce separately with similar results? Thanks
Jen says
Hi Laura from England! You can definitely prepare the meatballs and sauce separately. I would bake the meatballs until browned, about 8 minutes, then add to a pot. Whisk together the sauce and pour the sauce all over the meatballs. Gently simmer for 20 minutes or until meatballs are cooked through up to several hours for even more flavor. Hope this helps, let me know how they turn out!
Jessica says
If the meatballs are frozen, and you don’t have time to thaw, what would be the crockpot cook time then?
Jen says
Hi Jessica, I have never tried it with frozen meatballs but I would say about 4 hours on LOW. Hope that helps, enjoy!
Judith de Haan says
Hi Jen! I just found you through Pinterest and my husband doesn’t eat any meat but fish and shellfish! Your recipe was so darned tempting I thought, “Why not do it with a firm fleshed white fish?”
I bought two pounds of frozen basa (no bones to contend with) and pulverized it in my food processor. I did everything else exactly the same and, oh mah gawd, is this fish ball recipe amazing! I cooked the balls in my wee convection tabletop oven and fired them into the slow cooker. They’re going to be transported to our book club meeting tonight with that tasty sauce on the side for now. I’ll drizzle it over the fish balls once I land.
You’re a genius, doll!
Mwah!
Judith de Haan says
Oh! I forgot to tell you: I replaced the saltines with sea salt and lime gluten free corn chips! Yum!
Jen says
Hi Judith, I am thrilled this recipe worked with fish – so creative! I never would have guessed – yay! I hope your book club loved loved them! I hope you find more recipes you can adapt here!
Keziah says
Hi! I was all ready to make these and realized I forgot to get the apricote preseaves. Do you think I can use grape jelly as and alternate? Or do you have any other suggestions for an alternative?
Jen says
Hi Keziah, I have never tried it with grape preserves but I think it would be delicious! Grape preserves are a little tangier so I would just keep that in mind and adjust to taste. Enjoy!
Keziah says
Thank you!
Trish Pines says
I made these on Saturday for a football party. They were a hit! If I wanted to add a little hot sauce to the meat mixture next time for some added heat, how much would you recommend?
Thanks!
Jen says
Hi Trish, I a so happy these were a hit! As far as adding hot sauce to the meat mixture, it might be easier to add more hot sauce to the sauce instead because then you can add to taste, but you could try using 2 tablespoons in the meatballs – just be sure that whatever hot sauce you add to the meat mixture you subtract that amount from the milk. Hope that helps!
Norma says
These were SO good! The only problem was there weren’t enough!
I did use ground turkey, omitted the milk, and they came out wonderful.
We loved when we chomped into them, they were sweet. Then, wait for
it…a nice hit of heat!
I’ve made the jalapeno popper muffins. Loved them.
I’ve the gnocchi chicken spinach soup, the glazed carrots, the
cream of corn, and the chicken egg rolls on my radar,
Thank you for all the wonderful recipes on your beautiful
site!
Jen says
Hi Norma, sorry I am just getting back to you as I had surgery this week and have been totally out of it 🙂 but thank you so much for your comment! I am thrilled you you loved these so much as well as the Jalapeno Popper Muffins! I am excited for you to try the other recipes as well – hope they are also hits – can’t wait to hear what you think! Thank you so much for taking the time to comment and to try my recipes!
Stacey says
I tried this recipe and after two hours in crockpot, the meatballs weren’t poked all the way through. Any suggestions?
Jen says
Hi Stacey, that is very odd as the meatballs should be mostly done just from cooking in the oven. I would suggest cooking them longer in the oven next time before adding them to the crockpot – hope that helps and sorry about that!
Jamie says
I made these tonight and they were a hit. the only thing is they were bright red inside Did you notice that? I assumed that they were cooked because they were in the oven and crock pot for such a long time
Jen says
Hi Jamie, I’m so happy you loved them! I haven’t noticed them being exceptionally pink inside but yes, they definitely should have been cooked as the oven time alone pretty much cooks them. Maybe your sauce seeped more into the meatballs?
Joanna says
Just have to say, I LOVE these meatballs!! I have made them soo many times, most recently for my son’s birthday party and I received so many requests for the recipe. I’ve made them with beef and with turkey (and some minor adjustments) and they always come out great! I also always double the sauce. My only issue is that there never seems to be enough!!
Jen says
YES! I am thrilled you love these so much Joanna, thank you! Just hearing you talk about them is making me crave them right now 🙂 Thank you so much for taking the time to comment and make my day!
Jennifer says
YUM! We had these for dinner tonight. My husband and boys (ages 4, 3, 18mos) all loved them! The spice level was perfect because it varies by how much sauce you use. I served my kids with very little sauce and my husband and I had them with a lot of sauce over rice (cauliflower rice for me). And, the meatball recipe itself was so moist and tasty. Thank you for the recipe!
Jen says
Hi Jennifer, I am so happy your whole family loved them -even your 18 month old! and that you were able to adjust the spice level – yay! Thank you for taking the time to comment!
Rachael says
Do you think this would taste ok on meatballs and smokies??? I’m making a mixed pot and wanted to try this out. Thanks!!
Jen says
Yes!!! This would be absolutely delicious!
Dee K says
I made these for a party, served as an appetizer and every guest asked for the recipe, they were a hit! I don’t usually handle raw meat, frozen meatballs for this girl, but I made these from scratch! I had a heck of of time finding apricot preserves and had purchased jam, as novice in the kitchen I am uncomfortable straying from any recipe, so I enlisted all my friends to hunt for preserves and success! I made them exactly per instructions and wow! Thanks for posting!
Jen says
Hi Dee, that is amazing that everyone asked for the recipe, awesome! I love that you enlisted all your friends to find apricot jam -what sweet friends!!! and I’m so glad it was worth it – that and handling the raw meat 🙂 I’m so glad these were such a hit! Thank you so much!
Ann Marie says
Have to say, I was never crazy about meatballs and am a very average cook; followed the recipe, heated the spices up in the microwave for 35 seconds to intensify flavor. Froze half. These are absolutely fab. Might double up on the sauce next time, it was so good. Perfect texture. Tested them out on a fussy friend tonight, he did not believe I made them from scratch! Now I have a potluck dish to go to instead of the store. So great recipe, thanks for posting it.
Jen says
You are so welcome Ann Marie! I am so glad these meatballs are a new go-to potluck dish and even passed the test of your picky friend! Thank you so much!
Janie says
Hi Donna, I have all the ingredients except the apricot preserves. Do you think orange marmalade would be ok to use?? This sounds amazing!
Jen says
Hi Janie, orange marmalade is a lot tangier than apricot preserves so I really am not sure how it will come out. I hate for you to make them and not taste right. Sorry!
Christina says
I’m mid-recipe and had to stop to leave a comment; my kitchen smells absolutely incredible! I am making these for a family Christmas party tonight and have a feeling they are going to be a hit. I used local grass-fed beef, locally sourced organic honey, and ritz crackers instead of saltines (thanks previous commenter for the idea!). YUM! Thanks for the recipe!
Jen says
Hi Christina, sorry for my delayed response as I am playing catch up after the holidays, but thank you so much for your awesome comment! I hope these were the hit of the party and that you had a very Merry Christmas!
David Wright says
When the recipe calls for “lean” ground beef, how are you defining lean? 90/10?
Jen says
Yes, that would be perfect. I use Costco’s 88/12. Enjoy!
Kristen says
I just made these for a Christmas party and they were fantastic! I used store bought meatballs and accidentally cooked up too many so I ended up making a double recipe of the sauce. I’m glad I made extra because every meatball was eaten and the crockpot was practically licked clean!
Jen says
That is awesome Kristen, I am thrilled this was a “lick the crockpot clean” hit! Thank you! Merry Christmas!
David says
I decided to try this recipe and the meatballs are in the crock pot now … but that sauce … wow, I couldn’t stop sticking my finger in the bowl. I mixed up the recipe a bit and put small blocks of provolone cheese inside each meatball. Can’t wait to see how it turns out.
Jen says
Hi David, I am so glad you love the sauce and I love that you added provolone to the middle of the meatballs – yum! Doesn’t get better than CHEESY buffalo meatballs!
Ganesha Names says
One of my favorite recipes of yours!!! My family loves it!!!
Jen says
Hi Ganesha, I’m so sorry for the delay as I had surgery this week but thank you so much for your comment! You have great taste because this is still one of my favorites! So happy to hear your family loves it so much! Thank you!
Kerry says
I have pinned several of your recipes and have enjoyed browsing around. I wanted to say thank you for formatting your page the way you do. I love love love the jump to recipe button I wish everyone would do that. I spend more time waiting for pictures to load on blogs then I do cooking the food. Thanks Kindly
Jen says
You are so welcome Kerry! You are so kind to take the time to share your appreciation for that function, thank you! I am so glad you find it helpful. Thank you for pinning my recipes and I hope you have fun finding some new favorites!
Megan says
Do you have a recommendation for an alternative to the apricot preserves? I want to make these today but didn’t want to run to the grocery store!
Jen says
Hi Megan, sorry, just seeing this. What did you end up doing, did it turn out?
Dawn says
Hi Jen! Just wanted to weigh in and let you know that I tried this recipe this past weekend and it was awesome! Yet another keeper of yours 🙂 I found it had just the right amount of heat once I made up the sauce, but I added just a ‘wee’ bit more of the apricot preserves since we had little ones that would be snacking on it as well. Not surprising, it was a huge hit with everyone! Hope you’re still on the mend and continuing to feel better and stronger every day. Thinking of you and wanted to thank you for yet another wonderful recipe! Take care….
Jen says
You are so kind Dawn, thank you so much for the continued well wishes! I am so glad this was a hit with the whole family! Its always great to find a recipe the whole family loves 🙂 Thank you for trying my recipes and for being your thoughtful self!
Ashley says
This Sauce, mmMmm I love this sauce! I thought I’d go the easy way, and just buy a bag of meatballs, but geez, the ingredient list was as long as my arm and had corn syrup in them…why? So, I made yours, easy peasy. My husband and youngest daughter argued over who should get more, when they had them for lunch the next day. Perfect heat, everyone was very happy.
Jen says
Hi Ashley, I’m so glad you went with the homemade meatballs and found them super easy! And I agree – that sauce! I just made a FB vidoe for these meatballs last week so I am also still dreaming about the sauce 🙂 So happy they were a hit with everyone – thank you!
Lindsey says
Do you have a recommendation for an alternative to the apricot preserves? I want to make these today but didn’t want to run to the grocery store, currently in NYC and we have a blizzard warning today!
Any idea what it would be like to x the ingredient out entirely?
Thanks!
Jen says
Hi Lindsey, you definitely can’t leave it out entirely as it is a main component of the sauce – you could try substituting any other preserves you have on hand, possibly blackberry if you have those. Let me know how it goes!
Kirsten says
I made these today and let me tell you, delicious! They are highly addictive. I will be defintely making these again. Thank you for the great recipe!
Jen says
You are so welcome Kirsten! And I agree – highly addictive!! So glad you loved them!
Alicia O'Brien says
I made these for the second time this week and it is now my new fav meal. I like to eat them with a chunk of homemade bread and zuchini pickles. yum!
Jen says
mmmmm! that sounds like my new favorite meal too! So happy you love them so much Alicia, thank you!
Erica says
I’m planning on making these for Easter. But going to use frozen meatballs. I will thaw them first. Do I just dump all the sauce ingredients in the crockpot or should I mix them together then dump them over the meatballs? Should I heat the sauce in the microwave first? Just want to make them perfect!
Jen says
Hi Erica, I’m so sorry I am just seeing your comment! I was in the hospital with pneumonia and got way behind. I hope your meatballs turned out deliciously!
Tiffany says
Did this with frozen meatballs and did not like the result compared to doing it with the original recipe. Just my opinion though. Original recipe is so delicious!! I have picky girls and she loves loves these meatballs!! So happy I found another recipe I can add! Thank you!
Jessica says
These bad boys are in the crockpot now – I’m super excited!
Jen says
I hope you loved them Jessica!
MariaR says
Suggestions for making these a day ahead for a potluck?
Jen says
Hi Maria! I would make them as directed (but double the sauce as the meatballs will soak up more as they sit) and then just heat them up in the slow cooker, oven or stove. Enjoy!
Alli says
Absolutely amazing! I live this recipe & will definitely make it again. I doubled the sauce & when all the meatballs were gone, we put the extra sauce over rice. Delicious!
Jen says
Thank you Alli, I’m so happy they were such a hit and you are right – can never have too much of this sauce!
Delina godfrey says
What sause could i use insteed of franks as i live in nz please
Jen says
Hi Delina, I would use your favorite hot sauce 🙂 Franks Original is a cayenne based sauce whereas something like Tabasco is more vinegar based and doesn’t have s much flavor. So as long as you don’t use Tabasco and a good tasting hot sauce, it should be great. Enjoy!
Joey says
Hey, these sound amazing and can’t wait to try them!!
Just wondering if you could convert to a UK recipe using grams or something?
Also read a similar recipe using mustard, would you recommend at all?
Jen says
Hi Joey, I like it just the way it is but you could add mustard for a little more tanginess if you wanted. Here’s a good converter calculator: http://www.metric-conversions.org/weight/grams-to-ounces.htm Enjoy!
Tawny says
Hi there! I’m allergic to apricots and all stone fruit. Any suggestions on alternatives? Thanks!
Jen says
Hi Tawny, I haven’t tried it, but I think blackberry preserves would also be delicious. Enjoy!
Kelly says
Hello! Was wondering if you’d think it would be OK to use gluten free “ritz type” crackers instead. My daughter has Celiac disease and we struggle to find things we all like but these sound like they could be a winner!
Jen says
Absolutely! Those would be delicious!
Maryen says
Gluten free anything doesn’t affect the integrity of the ingredient or alter the taste or consistency in any way shape or form. At least not in any significant way.
Rachel says
What do you serve with these?
Jen says
Hi Rachel! If you are not serving it as an appetizer, then I would serve it with rice, green salad and any fruit. Hope that helps!
Elizabeth says
Ground chicken was on sale, so I bought it and thought I would try it with this recipe. I have to tell you, it was AMAZING! I also swapped out the cracker crumbs for cauliflower rice and skipped the sugar in the sauce. I was modifying to make it just a bit healthier, and you would never know the difference.
Jen says
YAY! I am thrilled this worked awesome with ground chicken and your other swaps! Thanks Elizabeth!
Cindy says
Hey there, is there an alternative to apricot preserve in the honey buffalo meatballs recipes?
Jen says
Hi Cindy, I’ve only tested the recipe with apricot so I’m sorry I can’t recommend an alternative without some more testing. Sorry about that!
Stephanie says
I’ve made it with grape jelly instead of apricot and it’s delicious!
Teija says
I tried these this weekend. My husband told me to throw all my other meatball recipes away – he has a new favorite 😉 Marinades are a favorite thing of mine, especially homemade ones where you know what’s in them. Your recipes are SO damn good. (Just sayin’) I hope you are feeling good! Blessings to you…..thanks for the amazing recipes…..keep them coming!
Jen says
Hi Teija, I was on a cruise without internet for over a week and am still playing catch up but thank you so much for your comment! I LOVE your husband’s response to these meatballs! And I love your comment about loving my recipes! Thank you, thank you! Comments like yours keep posting fun! Blessings to you and yours as well!
Sue says
Oh yum! Another winner! Thanks Jen, for another family recipe that’s is inexpensive, easy, and super tasty! It’s one of those times where I have a freezer full of ground beef and a fridge full if bits a pieces so I managed to finish up the apricot preserves (that have been sitting around for years) and use that rib sauce (I bought ages ago and forgot in the back of the pantry). I didn’t have crackers so used panko crumbs which seemed the same. We had them with rice and salad with homemade ranch dressing and carrot sticks. Really yum! Thanks again!
Jen says
Hi Sue, I was on a cruise without internet for over a week and I am all sorts of behind but thank you so much for your comment! I’m thrilled these meatballs are another winner and let you finish off those apricot preserves 🙂 Your meal sounds fantastic! Thanks so much for making my recipes and taking the time to comment!
Sue says
Sorry, I meant red sauce instead of rib sauce! I’m making this again tonight for the zillionth time! It’s so good to have a serve yourself meal ready for whoever wanders in at whatever time! Love this one! I had that Franks sauce for years and never knew what to do with it! Your recipes are really the best! Thank you!
Jen says
That’s awesome Sue! I’m thrilled this is such a favorite and finally gave you a delicious reason to use your hot sauce!
abbe says
Can you make these ahead of time in your ur slow cooker and warm to serve the next day?
Jen says
Absolutely!
Crystal says
Is 70 meatballs enough for like 15-20 people (including some kids) ?
Jen says
Hi Crystal, I think it depends on how many meatballs you want each person to have and if you are serving other appetizers with them. 70 is roughly 4 meatballs a person, but I can tell you I can eat a ton more than that 🙂
Helen Walker says
Just made this- so yummy!
Jen says
Awesome Helen! I’m so pleased you loved them!
Jacki says
Do you think I can make the meatballs today (through the step of cooking them), then refrigerate them overnight and put them in the crockpot tomorrow?
Jen says
Great question! Yes, that would absolutely work!
Amanda Zentefis says
Amazing!! These meatballs were seriously the best meatball recipe I have ever made, soooo delicious! I made them for friends and everyone couldn’t stop eating them! Thanks for a crazy good recipe !
Jen says
That is the highest compliment, thank you so much Amanda! I am so pleased they were such a hit – you guys have great taste 🙂
Jill Harrison says
Can I use apricot jam? I couldn’t find apricot preserves at my grocery store…thanks!
Jen says
Yes, that will work great!
Kiara says
Never tried it with a sauce like that but it sounds great!
Jen says
This is one of my favorite sauces, I think you’ll love them!
Healthy Eating 101 says
These meatballs look gorgeous ❤ It would be okay if I use them with pasta, right?
– Natalie
Jen says
Absolutely! Enjoy!
Noelle says
Could you save extra sauce? Freeze it maybe? I have a small batch of meatballs about 24 already made but would love to use this sauce.
Jen says
Yes! This sauce should freeze great, enjoy!
Libby says
Thinking maybe because I used chalula instead of franks hmmm lol
Libby says
Hi! Was wondering if the fizzling of the sauce was normal? It happened as soon as I added the corn starch.
Jen says
Nope, never heard of that before Libby!
Jim says
I’ve been making this recipe for a couple of years, and it’s always been a favorite for everyone. I triple the sauce and serve it over rice. I also use frozen 1/2 oz beef meatballs. instead of making my own.
Jen says
I’m so happy this is a favorite recipe Jim! You definitely can’t beat this sauce!
Megan says
Can these be finished in the instant instead of the crock?
Jen says
Absolutely!
Gail says
Is the sauce for the honey buffalo meatballs super hot or spicy? will small children be able to tolerate it?
Jen says
Hi Gail, it does have a kick but not super spicy. You can always start with less hot sauce and add more at the end of cooking to taste.
Judy says
I have been trying a number of your recipes since I last left a comment and they are all fab. I ignore my shelves of recipe books now and just open your website! Some of the ingredients I struggle to find in the UK but on the whole it’s been ok. These meatballs were absolutely delicious . With my son struggling with his CF at the moment, finding new dishes that bring a smile to his face is priceless. Thank you and keep well.
Jen says
Hi Judy, I’m so pleased you loved these meatballs and are enjoying my recipes! I’m sorry to hear your son is struggling with CF right now- I know how discouraging that can be. I hope he improves soon! Sending hugs and prayers your way! xo
Lynzi says
Hey Jen, I’m wanting to make these for an event coming up but I need them to be dairy free. Do you have a suggestion for a nondairy milk substitute? Thanks!
Jen says
You can use soy milk. Enjoy and have fun!
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!