Slow Cooker Honey Buffalo Meatballs
These Slow Cooker Honey Buffalo Meatballs are the ultimate sweet-and-spicy party appetizer. Juicy meatballs simmer in a sticky glaze made from buffalo sauce, honey, and apricot preserves, creating a glossy coating that clings to every bite. Perfect for game day, holidays, or any stress-free gathering.
Equipment
- Slow cooker
- Mixing bowl
Ingredients
- 2 lbs frozen meatballs (homestyle, beef or turkey)
- 3/4 cup buffalo sauce (Frank's RedHot Original)
- 1/2 cup honey
- 1/2 cup apricot preserves
- 2 Tbsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- pinch of cayenne pepper (optional)
- sliced green onions (for garnish)
- fresh cilantro (for garnish)
Instructions
- In a mixing bowl, whisk together buffalo sauce, honey, apricot preserves, brown sugar, garlic powder, onion powder, and cayenne (if using) until mostly smooth.
- Place frozen meatballs into a 6-quart slow cooker. Pour the honey buffalo sauce over the meatballs and gently stir to coat evenly.
- Cover and cook on LOW for 4 hours or HIGH for 2–3 hours, stirring once halfway through if possible.
- For a thicker glaze, remove the lid during the last 30 minutes of cooking to allow excess moisture to evaporate.
- Stir meatballs once more to coat with sauce. Garnish with green onions or cilantro and serve warm directly from the slow cooker.
Notes
Use homestyle frozen meatballs for best flavor balance. Italian-seasoned meatballs may clash with the buffalo sauce.