Slow Cooker Honey Buffalo Meatballs
Slow Cooker Honey Buffalo Meatballs are the perfect mix of sweet and spicy, all cooked low and slow until tender. These little meatballs soak up the rich flavors of honey…
Tip: save now, cook later.Slow Cooker Honey Buffalo Meatballs are the perfect mix of sweet and spicy, all cooked low and slow until tender. These little meatballs soak up the rich flavors of honey and buffalo sauce, making them sticky, flavorful, and just the right amount of kick to keep things interesting.
I love making these meatballs because they’re so easy to set up in the morning and let the slow cooker do all the work while I get on with my day. The smell that fills the house is amazing, and it’s always a win when I come home to a warm, ready-to-eat meal that tastes like it took way longer to make than it actually did.
These meatballs are fantastic served as a party appetizer, piled onto sliders, or even paired with some rice or veggies for a simple weeknight dinner. I usually keep some extra honey buffalo sauce on hand for dipping, because let’s be honest, you can never have too much of that sweet and spicy combo. It’s one of those dishes that gets everyone asking for seconds—and that’s always a good sign in my book!
Key Ingredients & Substitutions
Ground beef: I like using a mix of beef and pork for juiciness, but all beef works well too. For a leaner option, try ground turkey or chicken—they’ll be lighter but still tasty.
Breadcrumbs: These help keep meatballs tender and bind them. Use panko for a lighter texture, or gluten-free breadcrumbs if needed.
Buffalo wing sauce: This sauce adds the classic spicy flavor. If you can’t find it, mix hot sauce with melted butter as a quick substitute.
Honey: The honey balances the heat with sweetness. Maple syrup or agave work as good alternatives if you want a different kind of sweetness.
How Can I Make Meatballs Tender and Not Dry?
Mixing the meat right and picking the right ingredients is key for moist meatballs.
- Don’t overmix! Stir just until ingredients combine.
- Add milk and egg—they keep the meatballs juicy and hold everything together.
- Breadcrumbs absorb moisture and help the meat hold shape without getting tough.
- Keep meatballs small (about 1 to 1½ inches) so they cook evenly in the slow cooker.
I like to let them cook low and slow—the long, gentle cooking keeps them tender and lets the sauce soak in nicely.
Equipment You’ll Need
- Slow cooker – perfect for cooking meatballs low and slow, keeping them tender and saucy without much effort.
- Mixing bowl – for combining all your meatball ingredients evenly and gently.
- Measuring cups and spoons – to get your spices, honey, and sauce just right every time.
- Saucepan – to warm and mix the buffalo sauce, honey, and butter before adding to the meatballs.
- Wooden spoon or spatula – helpful for gently stirring meatballs in the slow cooker without breaking them apart.
Flavor Variations & Add-Ins
- Try ground turkey or chicken instead of beef for a lighter, leaner meatball that still pairs great with buffalo sauce.
- Add finely chopped celery or carrots into the meat mixture for extra crunch and veggies.
- Mix in shredded mozzarella or cheddar cheese for a melty surprise inside each meatball.
- Swap honey for maple syrup to add a richer sweetness that slightly deepens the flavor.
How to Make Slow Cooker Honey Buffalo Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 1/2 pounds ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley (plus more for garnish)
- 1 large egg
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
For the Sauce:
- 1 cup buffalo wing sauce (store-bought or homemade)
- 1/3 cup honey
- 2 tablespoons unsalted butter
Optional Garnish:
- Sliced green onions
Time You’ll Need:
Prepare the meatballs and sauce in about 20 minutes. Then, cook everything together in your slow cooker for 4 to 6 hours on low (or 2 to 3 hours on high). This set-it-and-forget-it method makes dinner easy and delicious!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, minced garlic, parsley, egg, milk, salt, pepper, and onion powder. Stir gently until everything is just combined. Try not to overmix, so your meatballs stay tender.
2. Shape the Meatballs:
Roll the mixture into small balls about 1 to 1 1/2 inches wide. You should get around 24 meatballs. Place them in a single layer in your slow cooker.
3. Make the Sauce:
In a small saucepan over low heat, combine the buffalo wing sauce, honey, and butter. Stir until the butter melts and the sauce is smooth and well blended.
4. Cook the Meatballs:
Pour the sauce evenly over the meatballs in the slow cooker. Gently stir to coat all the meatballs. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Your meatballs will be cooked through and the sauce thick and shiny.
5. Serve and Garnish:
Before serving, give the meatballs a gentle stir to coat again with sauce. Sprinkle with extra chopped parsley and sliced green onions, if you like. Serve warm, with toothpicks for easy snacking, or over rice with a side of celery and ranch or blue cheese dressing for dipping.
Enjoy your sweet and spicy Slow Cooker Honey Buffalo Meatballs – a crowd-pleasing, hands-off favorite!
Can I Use Frozen Meatballs in This Recipe?
Yes, you can! Just make sure to thaw them completely before adding to the slow cooker to ensure even cooking and prevent the sauce from becoming watery.
How Can I Make the Sauce Less Spicy?
Reduce the amount of buffalo wing sauce or use a mild wing sauce instead. You can also add a little extra honey to increase sweetness and mellow the heat.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can mix and shape the meatballs a day ahead and refrigerate them in an airtight container. When ready, just place them in the slow cooker and proceed with the sauce and cooking steps.
What’s the Best Way to Store Leftovers?
Keep leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove until warmed through, stirring occasionally.