How I Ended Up Obsessed With These Meatballs
Okay, so real talk: Honey Buffalo Crockpot Meatballs started out as one of those “kitchen sink” recipes for me. I was in college, had like five bucks, and bought a bag of frozen meatballs and a bottle of questionable hot sauce. Next thing I knew, my swanky new slow cooker (hey, it was on sale!) became my best friend. These meatballs were a surprise hit—with me and, not to brag, my impossible-to-please roommate. I’ve made them for everything from lazy Sundays to Super Bowl bashes ever since. Sometimes my sister still texts me asking if I’ll bring “those spicy sticky meatballs” to family get-togethers. (PS: If you ever wander into my kitchen while they’re bubbling away, you will get pestered to taste one. Sorry, it’s a rule now.)
Why You’re Gonna Love This (Or At Least My Family Does!)
I make these when I want to impress people but I’m also feeling, erm, too lazy to fry up a ton of little meatballs—actually, the crockpot does all the heavy lifting. My crew goes nuts for these because they hit that sweet spot (literally and figuratively) between spicy and sticky. It’s true, I used to get grumpy about sticky sauces gluing pans shut, but the slow cooker totally solves it. And, well, they taste even better the next day—if you manage to have leftovers, which is rare around here. Trust me, all you have to do is toss things in, sit back, and let the smell do the convincing.
The Stuff You’ll Need (Some Swaps Welcome!)
- 2 lbs frozen meatballs: Honestly, I reach for the classic beef kind, but turkey, chicken, or even plant-based ones work just fine. My grandma was very “only homemade,” but I’ve never noticed a flavor emergency with store-bought.
- 1 cup buffalo sauce: Frank’s is old faithful here, but don’t let the sauce snobs get in your head—any decent hot sauce mix can do if you buff it up with a bit more butter or vinegar.
- 1/2 cup honey: Good local honey if possible, but I’ve literally used a squeeze bottle variety that claimed to be honey and no one’s ever guessed.
- 3 tablespoons unsalted butter: Salted works, just dial back on extra salt if you go that route. (I did that by accident once and it was still… fine, just extra salty.)
- 1 tablespoon soy sauce: I adore the umami here. Tamari or coconut aminos totally sub in (one of my vegan friends schooled me on this!)
- 1 teaspoon garlic powder (optional): Not everyone likes it, but I can’t resist. Fresh minced garlic is great too but a little stronger, FYI.
- 1/2 teaspoon onion powder (optional): Sometimes I skip this, honestly, out of pure laziness.
- Pinch red pepper flakes (optional): If you’re feeling a bit bold or need to clear out your sinuses!
How You Do It (Promise It’s Easy)
- Dump your meatballs into the crockpot. Frozen or thawed—it works either way. No need to fuss. Sometimes they stick a bit, but that’s never a dealbreaker.
- Mix the sauce: In a bowl (unless you want to save a dish, then just pour everything over the meatballs, though it does blend a tad better if you pre-mix, I’ve found). Combine buffalo sauce, honey, butter, soy sauce, garlic, onion powder, and pepper flakes. Give it a quick whisk. Don’t worry if the butter’s still in clumps—it sorts itself out as things heat up.
- Pour it on: Smother those meatballs. I use a rubber spatula to scrape out every last bit. (Sticky honey + bowl = kitchen nemesis.)
- Set the crockpot to low for 3–4 hours or high for about 2 hours. Pop a lid on. This is the part where I wander off, forget I’m cooking, and suddenly the house smells amazing and I have to stop myself from sneaking a taste every ten minutes.
- Give it a stir halfway through. Or don’t—honestly, I forget sometimes. But more even saucing if you do.
- Check if they’re heated through (especially important if you use homemade frozen ones), then switch to the “keep warm” setting until ready to serve. At this point, patience is overrated.
Lil’ Notes Form My Trial and Error (and There Was a Lot)
- Bland meatballs? Happened to me once—just punch up the sauce or toss in a dash more soy sauce.
- If you notice a lot of oil rising, just spoon it off (if it bugs you)—buffalo + butter sometimes gets that way.
- I used to think stirring every 20 min was needed. Nope. Leave them alone, go watch an episode of The Kitchen or something.
Variations I’ve Tried (The Good, the Bad & the Weird)
- Apricot jam: One time I subbed half the honey for apricot jam—delicious, just a smidge more tart, actually kind of fun for a summer party.
- Extra hot: Added sriracha by accident (not my proudest moment), made my cousin’s boyfriend sweat buckets, but the spice lovers raved.
- BBQ swap: Once, in a pinch, I used BBQ sauce instead of buffalo. Totally edible. But not honey buffalo. Not sure I’d do it again, though my dad thought it was “just fine.”
What You’ll Need On the Gear Front (But Improv Works)
- Crockpot or any slow cooker, ideally a 4–6 quart. Or, honestly, an oven-safe Dutch oven with foil works, but you should lower the temp and check more often. (I did this at my brother’s place after his dog chewed through the slow cooker cord. Long story.)
- A mixing bowl and spatula, but no one’s judging if you dump it all straight in.
Can You Store ‘Em? Well…
Sure, technically you can pop leftovers into an airtight container in the fridge for 3–4 days. They reheat great in a pan or microwave (a dash of water helps the sauce loosen up). But let’s be real: they never last that long around here. I’ve actually started doubling the batch—you might as well.
How I Like to Serve Mine (For What It’s Worth)
Game night? Toothpicks in a bowl, and everyone just descends like seagulls. For dinner, I make a pile of fluffy rice and dump these on top, with green onions and a squirt of Ranch. My cousin likes theirs in a hoagie roll, sauce dribbling everywhere (it’s never not messy and fun).
Pro Tips I Learned the Hard Way
- One time, I tried cramming in way too many meatballs—figured it’d save time. It didn’t. Half were dry, half were drowning. Stick to the recommended amount or do a second batch.
- Don’t rush melting the butter. Once, I nuked it too hot and it kinda split. It wasn’t the end of the world, just a little weird looking, but now I just toss it into the hot sauce and let it melt slow.
- If you like your meatballs really sticky, take the lid off the last 20 min so the sauce thickens up. (Just watch it doesn’t scorch on the sides!)
Stuff Friends Have Actually Asked Me (So Here Goes)
- Can I make these with homemade meatballs?
- Totally! Just pre-cook them so they hold together in the crockpot. Otherwise, you might end up with, well, buffalo honey meatball soup. Tasty, but not the goal.
- What if I don’t like things too spicy?
- No worries—cut the buffalo sauce with more honey, or add a splash of chicken broth to mellow it. Some folks use mild wing sauce too.
- Is it weird to serve these at breakfast?
- I mean, I’m not judging. Add an egg on top, toast underneath—actually, that could slap.
- Can they be frozen again after cooking?
- Yep, although the sauce gets a bit thicker, so reheat gently (maybe with a splash of water or extra hot sauce stirred in).
- Where did you get your crockpot?
- Amazon! Here’s the link to my reliable model: Crockpot I use. Also, check your local hardware or charity shops—you never know what gem you’ll find.
If you try this, let me know! Or just brag about “your” recipe—no hard feelings. For more smart kitchen hacks, I still swear by Serious Eats’ slow cooker tips.
Ingredients
- 2 lbs frozen or homemade meatballs
- 1 cup buffalo wing sauce
- 1/2 cup honey
- 1/4 cup unsalted butter, melted
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Chopped parsley, for garnish (optional)
Instructions
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1In a medium bowl, whisk together buffalo wing sauce, honey, melted butter, Worcestershire sauce, garlic powder, and onion powder until well combined.
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2Place the meatballs in the bottom of the crockpot.
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3Pour the honey buffalo sauce over the meatballs, stirring to coat all the meatballs evenly.
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4Cover and cook on low for 2 hours, or until meatballs are heated through and the sauce is bubbly.
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5Serve warm, garnished with chopped parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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