There's something incredibly satisfying about a cozy meal that fills your kitchen with irresistible aromas. This Buffalo Meatball Recipe in Crockpot Recipe delivers tender, juicy meatballs simmered in a sweet and spicy buffalo sauce — perfect for game day, family dinners, or when you want to impress without spending hours in the kitchen.

A white square plate holds a tall pile of round meatballs covered in a shiny brown sauce, each meatball sprinkled with small green herb pieces. The meatballs are stacked closely together, filling the plate almost to the edges. The plate is placed on a white marbled surface with some scattered green herbs around it, and a white cloth with red stripes is partially visible at the lower left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Meatball Recipe in Crockpot Recipe
Top Tip
How to Serve Buffalo Meatball Recipe in Crockpot Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Meatball Recipe in Crockpot Recipe

Why You'll Love This Recipe

I can’t get enough of how this buffalo meatball recipe brings bold flavor and effortless cooking into one dish. Using the crockpot means minimal hands-on time but maximum flavor — and that’s a win in my book.

Ease of Cooking: The crockpot does all the slow simmering, making it a set-it-and-forget-it recipe.
Perfect Balance of Heat & Sweet: The honey buffalo sauce blends spicy Frank’s Red Hot with sweet apricot preserves - it’s pure magic.
Batch-Friendly: Whether serving a crowd or prepping for the week, this recipe makes plenty of meatballs.
Versatile Serving: They work great as appetizers, sliders, or a hearty main dish.

A close-up view of many small round meatballs covered in a shiny, thick brown sauce, sprinkled with small pieces of chopped green herbs all over. The meatballs have a textured, slightly browned surface showing through the sauce, and a wooden spoon is partially visible gently lifting some meatballs from the dish. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient is chosen to create tender meatballs and a sauce that clings just right. Plus, the combo of spices ramps up flavor without overpowering that buffalo kick you’re after.

Flat lay of fresh lean ground beef shaped loosely into a mound, two whole brown eggs with clean shells, a small stack of whole saltine crackers stacked neatly, a small pile of dried minced onion, a small white ceramic bowl of milk, a small white ceramic bowl with golden brown sugar, a tiny heap of garlic powder, a tiny heap of onion powder, a small white ceramic bowl of chili powder, a small white ceramic bowl of smoked paprika, a small white ceramic bowl of ground cumin, a small white ceramic bowl of black pepper, a small white ceramic bowl of smooth apricot preserves, a small white ceramic bowl of amber honey, a small white ceramic bowl of dark brown sugar, and a small white ceramic bowl with reddish-orange hot sauce, all ingredients arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: Sturdy but still juicy, ideal for meatballs that won’t fall apart.
Eggs: The binder that keeps everything together.
Saltine crackers: Crushed to add lightness and soak up moisture, keeping meatballs tender.
Dried minced onion: Adds subtle savory depth without turning the mixture soggy.
Milk: Moistens the breadcrumbs and enriches texture.
Brown sugar: Just enough sweetness to balance the heat and complement the honey in the sauce.
Garlic powder, onion powder, salt, chili powder, smoked paprika, ground cumin, pepper: These spices layer warmth and complexity into every bite.
Frank’s Red Hot Original Sauce: The classic buffalo wing foundation — tangy and spicy.
Honey: Sweetness that mellows and complements the hot sauce perfectly.
Apricot preserves: Adds a fruity twist and sticky glaze that clings beautifully.
Soy sauce: Gives an umami punch and a touch of saltiness.
Cornstarch: Thickens the sauce so it coats the meatballs without being runny.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a great base — and I love mixing it up depending on the occasion. Feel free to tweak the heat level or swap ingredients to suit your mood or dietary needs.

Variation: I sometimes add finely chopped celery or bell peppers into the meatball mix for extra texture—turns out deliciously fresh!
Heat Level: If you like it fiery, add a few extra dashes of hot sauce toward the end of slow cooking to amp the spice.
Gluten-Free: Substitute crushed gluten-free crackers for saltines. It still holds the meatballs together nicely.
Lifestyle Tweaks: Swap ground beef for ground turkey or chicken for a leaner option, but keep an eye on cooking time as these can dry out quickly.

Step-by-Step: How I Make Buffalo Meatball Recipe in Crockpot Recipe

Step 1: Preheat & Prep the Meatball Mix

I start by preheating my oven to 450°F and lining a baking sheet with foil—makes cleanup so much easier. Then I whisk the eggs in a large bowl before adding all the rest of the meatball ingredients. I like to mix gently but thoroughly until everything is just combined; overmixing can make the meatballs tough, so I keep it light and easy. Using a cookie scoop helps me get nice, uniform meatballs that cook evenly.

Step 2: Quick Oven Brown for Juicy Meatballs

Here’s a tip from experience: never skip the browning step. Pop those meatballs in the oven for 8 minutes until lightly browned—they’ll lock in their juices and hold together beautifully in the crockpot. This small step makes a huge difference in texture and flavor.

Step 3: Mix the Honey Buffalo Sauce

While the meatballs bake, whisk together the honey buffalo sauce ingredients in a bowl. I start with just ¼ cup of hot sauce and add more later because it’s easier to control the spice that way. The apricot preserves and brown sugar give the sauce such an addictive sticky-sweet flavor.

Step 4: Layer and Slow Cook

I line the bottom of the slow cooker with half the meatballs, drizzle with half the sauce, then add the rest of the meatballs on top, finishing with the remaining sauce. Cover, set to low heat, and cook for 2 to 4 hours. I stir gently every hour to keep everything coated and check in on how those flavors are melding. Always test one meatball after 2 hours to see if it's done—better to err on the side of slow-cooked perfection than dry meatballs.

Top Tip

Over the years, I’ve learned these nuggets really elevate the Buffalo Meatball Recipe in Crockpot Recipe and save you hassle:

Cookie Scoop Magic: Using a 1-inch cookie scoop gives you perfectly sized meatballs that cook evenly and look uniform—makes serving so much easier.
Browning First: Browning in the oven before crockpot cooking seals in juices and prevents your meatballs from falling apart or becoming mushy.
Double Sauce: Many of my friends swear by doubling the sauce for a saucier dish — especially if you want these meatballs as a main course rather than appetizers.
Plan Your Time: Don’t rush the cooking—slow and steady wins the flavor race. I always aim for the full 4 hours in my slow cooker to get tender, fully cooked meatballs.

How to Serve Buffalo Meatball Recipe in Crockpot Recipe

Garnishes

I love a sprinkle of chopped fresh parsley for a pop of color and a handful of thinly sliced green onions for subtle sharpness. Sometimes, I’ll add a few crumbles of blue cheese for that classic buffalo wing vibe—totally elevates the snack factor.

Side Dishes

Nothing beats pairing these meatballs with crunchy celery sticks and carrot sticks on the side—classic buffalo companions. For a fuller meal, creamy mashed potatoes or garlic butter noodles soak up the sauce deliciously.

Creative Ways to Present

For parties, I like to transfer the meatballs to small crockpot serving dishes on a buffet table so guests can help themselves. Another idea: serve on toasted slider buns with a drizzle of ranch dressing for irresistible mini buffalo sliders that always disappear fast.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, cool meatballs completely and store any leftovers in an airtight container in the fridge. They’ll keep well for up to 3 days, and the flavors actually intensify overnight, making great next-day lunches or snacks.

Freezing

I’ve found freezing works beautifully whether you freeze the meatballs before slow cooking or after. Bake first, freeze separately, then thaw and cook. Or freeze fully cooked meatballs in sauce in airtight containers for up to 3 months. Great for those busy weeks!

Reheating

To reheat, I gently simmer leftovers in a pot on low heat so the sauce doesn’t boil and the meatballs stay juicy. Alternatively, warming in a slow cooker on low works well if you’re serving later at a party.

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken can be used as a leaner alternative. Just keep an eye on cooking times and consider adding a bit of extra moisture like a splash of milk or an extra egg to keep the meatballs tender.

How spicy is this Buffalo Meatball Recipe in Crockpot Recipe?

The recipe has a nice balance of heat and sweetness. If you love spicier food, you can easily add more hot sauce after cooking to kick up the heat. Start with the suggested amount and adjust to taste!

Can I prepare the meatballs ahead of time?

Yes! You can mix and bake the meatballs ahead, let them cool, then layer them with sauce in the slow cooker insert and refrigerate until ready to cook. Just add extra cooking time to ensure they’re thoroughly heated and cooked through. This makes entertaining stress-free!

What’s the best way to reheat leftover buffalo meatballs?

For best results, gently simmer meatballs with sauce on the stove over low heat until warmed through. This keeps the meatballs moist and prevents the sauce from breaking. You can also reheat in a slow cooker on low for a couple of hours if needed.

Final Thoughts

This Buffalo Meatball Recipe in Crockpot Recipe has become one of my go-to dishes when I want something soulful that’s effortless yet packed with flavor. It’s perfect for feeding a crowd or meal prepping for the week. Give it a try—you’ll love how easy it is to impress your family or guests with a bold, tasty meal that cooks almost itself. Trust me, these meatballs will quickly become a favorite.