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Slow Cooker Honey Buffalo Meatballs garnished and served in a bowl

Slow Cooker Honey Buffalo Meatballs

These meatballs combine smoky heat and sweet stickiness, perfect for gatherings or cozy dinners. Easy to prepare in advance, they are irresistible and protein-rich.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef (or turkey for a leaner option) Use ground turkey for a lower-fat option.
  • 1/2 cup breadcrumbs (preferably whole wheat for added fiber) For gluten-free, use gluten-free breadcrumbs.
  • 1/4 cup finely chopped onion
  • 1/4 cup parsley, chopped Can be garnished with additional parsley if desired.
  • 1 large egg (for binding)
  • to taste Salt and pepper
For the Sauce
  • 1 cup buffalo sauce (choose your preferred level of heat) Opt for spicier sauce if desired.
  • 1/2 cup honey (local, raw honey offers the best flavor)
  • 2 tablespoons apple cider vinegar (for a hint of acidity)

Method
 

Preparation
  1. In a large bowl, combine ground beef, breadcrumbs, onion, parsley, egg, salt, and pepper. Mix gently but thoroughly.
  2. Form the mixture into small balls, about 1 inch in diameter, and place them onto a parchment-lined tray.
Browning Meatballs (Optional)
  1. For added flavor, brown the meatballs in a skillet over medium heat for 5-7 minutes, turning them until lightly golden.
Making the Sauce
  1. In a separate bowl, whisk together the buffalo sauce, honey, and apple cider vinegar until well blended.
Slow Cooking
  1. Place the meatballs into the slow cooker, then pour the sauce over them, ensuring they are well coated.
  2. Cover and cook on low for 5-6 hours or on high for 2-3 hours until the meatballs are cooked through and tender.
Serving
  1. Carefully remove the meatballs, serve them warm, and drizzle with any remaining sauce.

Notes

For a vegetarian alternative, substitute ground meat with chickpea or lentil-based meat substitutes. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in the microwave or stovetop.