There’s something incredibly comforting about mixing a bit of spice with tender, juicy meatballs in a slow cooker. This Buffalo Meatball Crockpot Recipe brings together bold buffalo heat and a touch of honey sweetness, making every bite irresistible and perfect for easy entertaining or a cozy dinner at home.

A white plate full of many small brown meatballs covered in shiny sauce, with little green chopped herbs sprinkled on top. The meatballs are stacked in a pile on the plate showing round and smooth textures. The plate is set on a white marbled surface with some scattered green herbs around. Part of a white cloth with red stripes is visible near the bottom left. 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 Crockpot Recipe
Top Tip
How to Serve Buffalo Meatball Crockpot Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Meatball Crockpot Recipe

Why You'll Love This Recipe

Honestly, this crockpot meatball dish quickly became a staple for me not just because it's effortless but because it hits that perfect balance of sweet, spicy, and savory in every bite. The slow cooker does the magic while you get to relax or take care of other things.

Hands-off cooking: Once you assemble, your crockpot does all the work, making it ideal for busy days.
Perfect party food: These meatballs are bite-sized flavor bombs that guests consistently love.
Customizable heat level: You control how spicy or mild the buffalo sauce gets by adjusting the hot sauce.
Make-ahead friendly: Prep your meatballs in advance, freeze, or refrigerate, so dinner comes together effortlessly later.

This image shows a close-up of many round meatballs covered in a shiny brown sauce. The meatballs look soft and moist with a slightly textured surface. They are sprinkled with small pieces of fresh green herbs scattered evenly over the top. A wooden spoon is partially visible, gently lifting some of the meatballs from the dish. The meatballs are arranged closely together in a white bowl. The background is a white marbled texture, adding a clean and bright look to the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines simple pantry staples with bold flavors for the sauce that complements the savory meatballs. Each ingredient plays a role: the spices build depth, the apricot preserves add a subtle fruity sweetness, and the slow cooker's low heat keeps everything juicy and tender.

Flat lay of fresh lean ground beef shaped in a loose mound, two whole uncracked brown eggs, a small pile of crushed saltine crackers, a small heap of dried minced onion, a small white ceramic bowl filled with milk, a small white ceramic bowl holding light brown granulated brown sugar, a small white ceramic bowl of garlic powder, a small white ceramic bowl of onion powder, a small white ceramic bowl of salt, a small white ceramic bowl with chili powder, a small white ceramic bowl with smoked paprika, a small white ceramic bowl containing ground cumin, a small white ceramic bowl with black pepper, a small white ceramic bowl of bright red hot sauce, a small white ceramic bowl filled with golden honey, a small white ceramic bowl with glossy apricot preserves, a small white ceramic bowl holding dark reduced sodium soy sauce, a small white ceramic bowl of white cornstarch powder, placed 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: Provides a juicy yet healthy base for the meatballs without too much fat.
Eggs: The binder that holds the meatballs together for easy rolling and cooking.
Saltine crackers: Crushed crackers keep the texture light and help absorb moisture for tender meatballs.
Dried minced onion: Adds a savory punch without the fuss of chopping fresh onions.
Milk: Keeps the meatballs moist and tender as they bake.
Brown sugar: A little sweetness balances the heat and deepens the sauce.
Garlic powder, onion powder, and spices: Build layers of flavor that make these meatballs stand out.
Frank’s Red Hot sauce: The classic base for buffalo flavor – tangy and spicy.
Honey and apricot preserves: Combine for that signature sweet heat that buffalo lovers crave.
Soy sauce: Adds umami that rounds out the sweetness and spice perfectly.
Cornstarch: Thickens the sauce so it beautifully coats each meatball during slow cooking.

📝

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

I love tweaking this Buffalo Meatball Crockpot Recipe depending on the occasion. Sometimes I turn up the heat with extra hot sauce, other times I add a splash of smoky chipotle for a deeper flavor. Feel free to play with the sauce balance — more honey if you like it sweeter or more vinegar if you want that classic tang.

Variation: I once swapped sweet chili sauce for apricot preserves, which gave the sauce a lovely, unexpected twist that my friends couldn’t stop talking about.
Dietary tweak: For a leaner option, ground turkey can be used instead of beef with excellent results.
Serving style: Make smaller meatballs for appetizers or larger ones to serve as a main with mashed potatoes or rice.

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

Step 1: Mix and Shape Your Meatballs

Start by whisking the eggs in a large bowl, then add the ground beef, crushed saltines, dried minced onion, milk, brown sugar, and all those flavorful seasonings. I like to mix gently by hand until everything is just combined — don’t overwork it to keep the meatballs tender. Then, use a 1-inch cookie scoop if you have one; it makes forming uniformly sized meatballs so much easier. Roll them gently, then line them up on a foil-lined baking sheet to get ready for a quick oven browning.

Step 2: Brown Those Meatballs

Pop your tray of meatballs into a 450°F oven for about 8 minutes. This step seals in the juices and helps prevent the meatballs from falling apart later in the crockpot. Plus, a little golden color adds beautiful flavor. While they're baking, whisk together the Honey Buffalo Sauce ingredients—remember to start with just ¼ cup of the hot sauce and adjust later for spice preference.

Step 3: Layer and Slow Cook

Line the bottom of your crockpot with half of the meatballs, drizzle over some of the sauce, then layer the remaining meatballs and sauce on top. Cover and cook on low for 2 to 4 hours, stirring gently every hour to coat everything evenly. I always check after two hours by cutting a meatball in half to ensure they’re done – better safe than sorry when it comes to ground meat!

Step 4: Final Touch and Serve

When the cooking time’s up, give your meatballs a taste and tweak the heat by stirring in more hot sauce if you want that extra kick. I usually add about 1½ more tablespoons to get the perfect spicy balance. Keep them warm until you’re ready to eat — they’re even better after resting a bit for the flavors to meld.

Top Tip

Through making this Buffalo Meatball Crockpot Recipe several times, I’ve learned a few key things that make a huge difference in the final dish’s flavor and texture. Here are the top tips I’d share with you to guarantee success.

Always brown the meatballs first: It keeps them juicy and prevents falling apart in the slow cooker, plus it gives great flavor and texture.
Use a cookie scoop: Keeps meatballs evenly sized so they cook uniformly without undercooked or overdone bits.
Adjust the sauce heat last: You can always add more hot sauce after slow cooking, but you can’t take the heat away once it’s in.
Double the sauce for dinner: If you’re serving as a main dish, I promise you’ll want more sauce to coat the meatballs generously.

How to Serve Buffalo Meatball Crockpot Recipe

Garnishes

I usually top mine with a sprinkle of finely sliced green onions and a few fresh celery leaves for a bit of color and crunch. If I’m feeling fancy, a drizzle of ranch or blue cheese dressing always pairs beautifully with that spicy buffalo kick. Crumbled blue cheese is also my go-to garnish for an authentic buffalo vibe.

Side Dishes

These meatballs shine alongside simple sides like creamy mashed potatoes, buttery corn on the cob, or even a fresh crunchy slaw. When I’m hosting, I love serving them with crunchy carrot sticks and Ranch dip, giving a fun nod to classic buffalo wing accompaniments.

Creative Ways to Present

For parties, I arrange these on a festive platter with toothpicks and bowl of extra buffalo sauce for dunking. Another favorite is layering them inside crispy slider buns with a touch of blue cheese dressing and lettuce for a perfect Buffalo meatball slider. They’re always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After your dinner, just let the meatballs cool completely, then transfer them with the sauce into an airtight container and pop them in the fridge. They stay bright and delicious for up to 3 days. Personally, I like to savor leftover meatballs in wraps or tossed with pasta for an easy next-day meal.

Freezing

I’ve frozen both cooked meatballs and pre-baked ones with great success. For cooked, simply cool fully before freezing in a freezer-safe container. For pre-baked, freeze them individually on a tray before bagging. Either way, they freeze well for up to 3 months and thaw overnight in the fridge.

Reheating

To reheat leftovers, I gently warm the meatballs and sauce in a skillet or small pot over low heat, stirring occasionally until heated through. Heating them slowly helps keep the meatballs tender without drying out the sauce. If you’re short on time, the microwave works, just cover and reheat in short intervals, stirring in between.

Frequently Asked Questions:

Can I make this Buffalo Meatball Crockpot Recipe gluten-free?

Absolutely! You can substitute the saltine crackers with gluten-free crackers or gluten-free breadcrumbs. Just make sure the soy sauce you use is also gluten-free, such as tamari.

How spicy is the Buffalo Sauce, and can I adjust it?

The recipe starts with a moderate heat level, but you can easily adjust by adding more or less hot sauce to your preference. I like to add extra hot sauce near the end of cooking to control the spiciness perfectly.

Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken works well and makes it a bit leaner. Just be mindful that white meats can cook faster and sometimes dry out, so keep an eye on cooking time.

Do I have to brown the meatballs before slow cooking?

Browning the meatballs first is highly recommended. It helps seal in the juices, adds great flavor, and prevents the meatballs from falling apart during slow cooking.

Final Thoughts

I can’t recommend this Buffalo Meatball Crockpot Recipe enough if you want something that’s packed with flavor but truly no-fuss. It’s become my go-to dish for busy weekends or whenever I need something crowd-pleasing with minimal effort. Trust me, once you try these tender, spicy-sweet meatballs, you’ll be looking for every excuse to make them again — whether for game day, parties, or just a cozy night in.