Let Me Tell You About These Meatballs…
So, I've got this ritual. Any time I host friends (which, let’s be real, isn’t as often as I’d like because life) someone always requests those sticky, sweet-and-spicy meatballs. And yes—these honey buffalo crockpot meatballs are the very ones. I started making them after an accidental Pinterest spiral that ended with me giving up on a complicated dip (long story, don’t ask). Now, these meatballs basically have their own fan club; true story, my cousin once stuffed half a dozen into her purse for the road. Can hardly blame her.
Why I Keep Coming Back to This Recipe
I make this when I need something ridiculously easy but that still gets everyone talking. My family goes crazy for this because it’s got that magic combo—sweet, spicy, not boring. Plus, it’s all in the crockpot, which means I don’t have to babysit it (thank the kitchen gods). Actually, I remember a time I tried to make this on the stovetop while multitasking. Let’s just say: charred sauce is a unique flavor, but not one I'd recommend. In short, crockpot = sanity.
Stuff You’ll Need (But Feel Free to Sub Things In)
- 1 (32oz) bag frozen meatballs (beef or turkey, whatever’s on sale—my grandma swears by the beef ones from Costco, but supermarket brands honestly work fine)
- 1 cup buffalo wing sauce (Frank’s is classic, but use any you like, even homemade if you’re feeling fancy)
- ½ cup honey (I sometimes sneak in maple syrup instead if I’m low on honey—different but still good)
- 2 tablespoon soy sauce (or tamari if you need gluten-free… or just skip it in a pinch, barely notice)
- 2 teaspoon garlic powder (fresh garlic works, but I rarely have the patience to mince it for this)
- 1 tablespoon unsalted butter (optional, but if you want a silky sauce, toss it in)
- Chopped green onions or chives, for serving (Entirely optional—the kids pick them off anyway)
Oh, and if you’ve got a block of cream cheese lurking in the fridge, plop some in halfway through cooking. Makes it creamier, but a bit heavier too. Your call.
Let’s Make Some Magic: Directions
- Whisk together buffalo sauce, honey, soy, and garlic powder in a bowl. Don’t overthink it; just give it a good stir. The honey is sticky as heck, don’t worry if you have to use your finger to get the last bit out of the measuring cup (guilty).
- Dump the frozen meatballs right into your slow cooker. No need to thaw—huge time saver! Pour the sauce all over. Give it a quick mix (though, honestly, I usually just shake the crockpot a little).
- Cook on low for about 3-4 hours or high for about 2 hours—depends how much time you’ve got. About halfway, I sneak a taste. If it’s too spicy, stir in a bit more honey; too sweet, add a smidge more buffalo sauce.
- If you’re using butter (which I do when I want things glossy), just toss it in 30 minutes before serving and stir to melt. Sauce looks weirdly separated at first, but it’ll blend, promise.
- Top with green onions if you’re feeling extra. Or not. Serve straight from the crock if you’re like me and hate dishes.
Stuff I’ve Learned (Usually the Hard Way)
- Once I tried making these with homemade meatballs—honestly, too much work for a party. Store-bought is the way to go for a crowd, just my two cents.
- If your sauce gets too thick, a splash of chicken broth thins it out (or even just a bit of water—no shame).
- Don’t stress if the sauce looks separated at some point. It usually comes together when it cools a bit. Worst comes to worst, give it a good stir before serving.
Variations from My Kitchen Experiments
- I’ve swapped honey for brown sugar—gives it a molasses-type sweetness, not bad at all.
- Maple syrup is pretty great, too. And once, in a fit of optimism, I tried agave. Not my favorite, a little too mild.
- Tried making this with vegetarian meatballs for a potluck—surprisingly solid, though the sauce sticks less. Maybe double-coat them or something?
- Oh, and I once tossed a splash of whiskey into the sauce. I thought it’d be amazing, but my husband swore it tasted odd. He might’ve been right.
Equipment? Don’t Sweat It
Ideally, you want a slow cooker (obviously), but if you don’t have one, a heavy Dutch oven in the oven at “low” works in a pinch—just keep an eye on it, as it can dry out. I used to think a crockpot was essential, but... actually, stovetop works if you stir a lot and don’t let it scorch. You do you!
How (If) To Store Leftovers
In theory, these’ll keep in the fridge for 3-4 days—airtight container, yadda yadda. But, honestly, in my house they never last more than a day, mostly because people sneak in forkfuls every time they pass the kitchen. If you want to freeze them, go for it! I just never have enough leftovers to bother. Reheat gently on the stove or in the microwave (a splash of water keeps ’em from drying out).
Serving: Make It Your Own
We usually serve these straight up with toothpicks for parties (like these little guys). Sometimes, for dinner, I’ll heap them over rice or even mashed potatoes—delicious in a stick-to-your-ribs way. My cousin likes them in sub rolls with melty cheese. Next time, I might try that, too. Oh! If you’re really feeling wild, set some out with steamed veggies (my kids groan, but it makes me feel virtuous).
Pro Tips from My Many, Many Messes
- Don’t try to double the sauce in a small crockpot; I did once and it overflowed. Big mess, bad vibe.
- I once tried rushing the heat on high for less than an hour—ended up with sauce that tasted a little burnt. That’s on me. Just chill, let it take its time. Good things and all that jazz.
- Actually, if you make it a day ahead, I think it tastes even better the next day. The flavors just sort of mellow out together.
FAQ—Real Questions, Real Answers
Can I use homemade meatballs? Sure, but as I said above, it’s more work. If you’ve already got some lying around, go for it! Just brown/freeze them first so they don’t fall apart (learned that the messy way).
How spicy is this? Depends on your buffalo sauce. Frank’s is pretty middle-of-the-road but I’ve gotten some supermarket bottles that nearly blew my head off. Taste and tweak! Add more honey if it’s too firey.
Do these really freeze well? They do—especially if you use the beef ones. I never freeze mine but a friend (hi, Megan!) swears by freezing them in zip bags. Try it!
Can I prep this the night before? I do that all the time. Mix the sauce and toss everything in the crock pot insert. Pop it in the fridge. Then, next day just put it straight into the cooker, add a few more minutes to the cook time.
And if you want a different vibe, check out these buffalo chicken meatballs. I tried them once—tasty but, oddly, not as craveable as this version.
Right, gonna go tidy up the kitchen now (famous last words). Want to swap recipe ideas? My inbox is always open!
Ingredients
- 1.5 lbs frozen meatballs
- ½ cup buffalo wing sauce
- ⅓ cup honey
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
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1Place the frozen meatballs into the crockpot in an even layer.
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2In a medium bowl, whisk together the buffalo wing sauce, honey, melted butter, brown sugar, soy sauce, and minced garlic until well combined.
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3Pour the honey buffalo sauce mixture evenly over the meatballs in the crockpot.
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4Cover and cook on low for 3 hours, stirring halfway through to ensure all meatballs are coated.
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5Optional: For a thicker sauce, stir cornstarch with 2 tablespoons water, then mix into the crockpot during the last 15 minutes of cooking.
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6Serve warm, garnished with green onions or sesame seeds 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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