Crock Pot Meatballs with Honey Buffalo Sauce

Name: Buffalo Meatball Crockpot Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 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; 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

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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

up close of slow cooker buffalo meatballs in the 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

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

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.

a wooden spoon scooping up buffalo meatballs in the slow cooker

How to make Meatballs in Crockpot

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

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.

buffalo slow cooker meatballs on a platter

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.
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.
Always brown meatballs. Browning the meatballs in the oven before adding.
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:

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

top view of slow cooker buffalo meatballs stacked on a platter

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:

1. Bake meatballs according to directions.
2. Let meatballs cool to room temperature.
3. 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.
4. When your meatballs are frozen enough that they won’t stick together, then transfer meatballs to freezer safe bags or containers.
5. Label meatballs and store meatballs in the freezer for up to 3 months.
6. 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:

1. 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.

2. CROCKPOT: Add frozen meatballs and sauce to crockpot and cook on low 6-8 hours or until cooked through and hot.

3. 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

How Spicy are Buffalo Meatballs?

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.

CAN I USE A FOOD PROCESSOR OR MIXER TO BLEND THE MEATBALLS?

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.

HOW DO YOU KEEP MEATBALLS WARM FOR A PARTY?

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.

Do eggs make meatballs hard or soft?

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

up close of scooping slow cooker buffalo meatballs in the crockpot with a wooden spoon

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Tools Used in This Recipe

Crockpot

Baking Sheet Half Sheet (13×18)

Stainless Steel Mixing Bowl Set

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Servings: meatballs

Total Time: 2 20

Prep Time: 20

Cook Time: 2

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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

Don’t miss the “how to make” recipe video at the top of the post!

**I recommend DOUBLING the Sauce as most readers find they love the sauce so much they wish they had doubled it – or say they always double the sauce when they make it. 🙂

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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222 Comments

Celeste says

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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!

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- Jen says
  
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  Thank you for your awesome endorsement Celeste, I’m thrilled they are a favorite!
  
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Amber Haun says

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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

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- Jen says
  
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  Hi Amber, yes it is the original sauce not the wings sauce. Enjoy!
  
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  - Amber H says
    
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    Thanks it turned out great and worked very well for football Sunday!
    
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    - Jen says
      
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      Thanks so much Amber, I’m so pleased they were a hit!
      
      Reply
    - Ashlee says
      
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      Thanks for the recipe! Always turns out to be a crowd pleaser!
      
      Reply
      - Jen says
        
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        I’m so glad it’s always a hit!
  - Meredith says
    
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    Is it Frank’s Red Hot Original Cayenne Sauce? I can’t find any that are just called “Frank’s Red Hot Original Sauce.”
    
    Reply
    - Jen says
      
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      That’s the one!
      
      Reply
Deanna says

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Do you think they would be good with turkey meat balls?

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- Jen says
  
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  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!
  
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Reenie says

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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

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- Jen says
  
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  Thanks Reenie, I’m so glad you’re enjoying them! I’m so pleased the meatballs turned out well on the stove!
  
  Reply
- Jen says
  
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  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://capital-axis.live/home/cookbook/%3C/a%3E OR Google “Carlsbad Cravings Cookbook”:
  Happy Cooking!
  
  Reply
Paul says

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Cooking these now and they smell great! What’s the garnish I see in the pics? Is that parsley or cilantro?

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- Jen says
  
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  Hi Paul, it is parsley but cilantro would be tasty too!
  
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Jim says

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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.

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- Jen says
  
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  Thanks for your awesome review Jim, I love hearing the are such a favorite!
  
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Marissa Bisaccio says

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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!

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- Jen says
  
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  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!
  
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Amanda says

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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!!

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- Jen says
  
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  I’m so pleased these are a repeat favorite! Thanks for the shoutout for homemade meatballs!
  
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Vicki D says

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I made these for our Christmas Eve party – they were a hit! My family said they were the best meatballs I’ve made.

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- Jen says
  
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  YAY! Thank you so much for the ultimate complement!
  
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Ann says

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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.

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- Jen says
  
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  I love the idea of mango pepper jelly – yum!
  
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Jim says

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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.

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- Jen says
  
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  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!
  
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Laury G says

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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.

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- Jen says
  
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  Thanks Laury, I’m so pleased you enjoyed them!
  
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Rachel M says

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Hi there! What size crock pot holds 70 meatballs? Thanks!

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- Jen says
  
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  I have a 6 quart, enjoy!
  
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Mariel says

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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!

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- Jen says
  
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  Thank you so much! I’m thrilled it was a winner!
  
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Cole says

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I’ve made these a bunch over the last few years, and everyone I’ve made them for has loved this recipe! I always do double the sauce (because it’s delicious). I also add a few minutes to the meatballs and flip them halfway through which helps them from breaking in the crock pot. Can’t recommend this recipe enough!

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- Jen says
  
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  Hi Cole! Thank you so much for leaving your glowing review of this recipe! I’m so glad that this has been a repeat recipe that everyone loves! Such a good idea to double the sauce! Hope you are having a wonderful holiday week!
  
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personal recipe book says

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These Crockpot Buffalo Meatballs look absolutely delicious! The combination of sweet and spicy flavors in the Honey Buffalo Sauce makes them perfect for game day or any gathering. I love how detailed the instructions are, making it easy to follow along. The tips for making ahead and freezing are especially helpful. Can’t wait to try this recipe.

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- Jen says
  
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  I hope you love it when you do try it! I’m so glad that the tips are helpful for you!
  
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Laura says

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AHHMAZZINGNESS! DELICIOUSNESS! 10/10 Home Run! And the sauce is the best! My family gobbled these up quickly! These Honey Buffalo Meatballs are on repeat! I just love your recipes!

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- Jen says
  
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  Woo hoo! Thanks so much for your rave review Laura! It is so wonderful to hear how much you and your family loved this dish and that you’ll be making it again!
  
  Reply