Slow Cooker Honey Buffalo Meatballs
Slow Cooker Honey Buffalo Meatballs
Serves:
24 people
Cooking Time:
2 hours and 8 minutes
Ingredients
- FOR THE MEATBALLS
- 2 eggs
- 2 pounds lean ground beef
- 1 cup saltine crackers, crushed
- 1/3 cup milk
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- FOR THE SAUCE
- 1/4 cup Frank's Red Hot Sauce Original, or similar buffalo/hot sauce
- 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
Need a super easy appetizer for your next party? Or maybe you just love meatballs and want to eat them all the time. Either way, make these Slow Cooker Honey Buffalo Meatballs! They are moist, flavorful and delicious.
- Preheat oven to 450 degrees Fahrenheit and line a baking sheet with foil.
- In a large bowl, whisk together eggs. Add all the ingredients for the meatballs and mix together with your hands until fully combined.
- Using your hands, shape the meatballs and place on baking tray. Bake for 8 minutes, or until lightly browned.
- While meatballs bake, make the sauce. Whisk together all the ingredients for the sauce in a bowl until fully combined.
- Add baked meatballs to slow cooker and top with sauce. Stir so meatballs are fully coated. Cover and cook on low for 2 hours. Stir once about halfway through.
- Serve and enjoy!