These Slow Cooker Honey Buffalo Meatballs are the ultimate easy appetizer; they are sweet, spicy, and totally addictive! You can use frozen meatballs for convenience or make them extra special with my Homemade Meatballs. Just toss them in a quick honey-buffalo sauce and let the slow cooker do the work while you relax. Perfect for game day, holiday parties, or a simple family dinner. For another crowd-pleaser, try my Crockpot Grape Jelly Meatballs!
Ingredients & Substitutions
- Honey: Balances the heat of the buffalo sauce with natural sweetness. Maple syrup can be used for a slightly deeper flavor.
- Buffalo Sauce: Brings the spicy kick. Adjust the heat level by choosing mild, medium, or hot. Or, make your own to make it as hot (or not) as you like!
- Light Brown Sugar: Adds richness and a caramel-like depth to the sauce.
- Cornstarch: Adds thickness to the sauce so it coats the meatballs instead of running off. You can substitute arrowroot powder or potato starch if desired. If you prefer a thinner sauce, you can reduce or omit it, but the sauce will be less glossy.
- Yellow Mustard: Brightens the flavor and adds a slight tang. Dijon works as a substitute.
- Frozen Meatballs: These fully cooked, ready-to-use meatballs make this recipe quick and easy. You can also use my Homemade Meatballs if you prefer a from-scratch flavor. Or, try chicken meatballs.
- Fresh Parsley: Optional garnish for a pop of color and freshness.
FAQs
Can I make these with homemade meatballs?
Yes! You can swap in my Homemade Meatballs recipe. Just make sure they are fully cooked before adding them to the slow cooker.
How spicy are these meatballs?
That depends on your buffalo sauce. Using a mild sauce keeps them kid-friendly, while a hot sauce gives more heat. You can also adjust the honey to tone down the spice.
Can I make them ahead of time?
Absolutely. Mix the sauce and coat the meatballs, then refrigerate overnight. Transfer to the slow cooker the next day and cook as directed.
Can I make these without a slow cooker?
Yes! Simply add the coated meatballs and sauce to a large saucepan or Dutch oven. Cover and simmer over low heat for 20-25 minutes, stirring occasionally, until the meatballs are heated through and the sauce has thickened.
Tips & Tricks
- Stir once or twice while cooking so every meatball gets coated in that sticky-sweet sauce.
- Want them extra saucy? Double the sauce recipe. (This is great if serving over rice.)
- Garnish with green onions or crumbled blue cheese for extra flavor.
Serving Suggestions
- Party Appetizer: Keep the meatballs warm in the slow cooker and let guests help themselves with toothpicks.
- Dinner Idea: Serve over rice or mashed potatoes for an easy meal.
- Game Day Spread: Pair with dips like homemade ranch dressing or blue cheese dressing for classic buffalo flavor.
How to Store Honey Buffalo Meatballs
Room Temperature: If not serving directly from the slow cooker, keep meatballs out at room temperature for up to 2 hours.
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop.
Freezer: Freeze cooled meatballs with sauce in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating in the slow cooker or on the stove.
Slow Cooker Honey Buffalo Meatballs
Ingredients
- 1 cup (339 g) honey
- 1 cup (256 g) buffalo sauce
- 1 cup (200 g) light brown sugar, packed
- 2 tablespoons cornstarch
- 2 teaspoons yellow mustard
- 2 bags (24 ounces each) frozen meatballs, fully cooked, about 56 meatballs
- fresh parsley, minced (for garnish)
Instructions
- In a medium bowl, whisk together the honey, buffalo sauce, brown sugar, cornstarch, and mustard until smooth.
- Add the frozen meatballs and stir to coat them evenly with the sauce.
- Transfer the coated meatballs and sauce to the bowl of a slow cooker*.
- Cover and cook on low for 3 hours, stirring once or twice, until the meatballs are heated through and the sauce is slightly thickened.
- Serve warm, garnished with parsley if desired.
Notes
- In a large saucepan or Dutch oven, whisk together the honey, buffalo sauce, brown sugar, cornstarch, and mustard until smooth.
- Add the frozen meatballs and stir to coat.
- Cover and simmer over low heat for 20-25 minutes, stirring occasionally, until the meatballs are heated through and the sauce has thickened.
- Serve warm, with parsley garnish if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I couldn't get enough of these meatballs! The sauce soaked in perfectly for a flavorful bite every time!
Elizabeth
What an easy, but super flavorful appetizer to serve at a party! These are great.
Stephanie
I recommend the homemade meatballs, which are amazing on their own. The sauce is a delicious blend of sweet and spicy.
Bella
I loved these meatballs! I want mine over mashed potatoes.
