There’s something so cozy about slow-cooked meals, especially when they’re packed with bold flavors. This Buffalo Meatball Crockpot Recipe brings that perfect spicy-sweet combo you didn’t know you needed, all while making your kitchen smell absolutely irresistible.

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

This Buffalo Meatball Crockpot Recipe is hands-down one of my favorite easy dinners or party appetizers. The combination of savory meatballs with a sticky, honey-infused buffalo sauce feels like a warm hug after a long day — and the slow cooker does all the hard work for you.

Perfect balance of flavors: The tangy hot sauce, sweet honey, and apricot preserves create a sauce that’s both vibrant and comforting.
Hands-off cooking: Pop the meatballs in the Crockpot and let them simmer to juicy perfection without any babysitting.
Versatile serving options: Whether as a main dish with sides or bite-sized appetizers, they always impress.
Make-ahead friendly: You can prep the meatballs earlier or freeze them for later without loss of flavor or texture.

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

Each ingredient brings its own magic to this recipe — the meatball mixture is packed with seasoning and texture, while the sauce creates that classic buffalo kick with a hint of sweetness. Let’s break it down:

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 sturdy, juicy base that holds together well but stays tender.
Eggs: Act as a binder to keep those meatballs intact during baking and slow cooking.
Saltine crackers: Crushed crackers add just enough filler and moisture without heaviness.
Dried minced onion: Offers subtle onion flavor without extra chopping.
Milk: Keeps the meatballs moist and soft.
Brown sugar: Balances the heat in both meatballs and sauce with a touch of caramel sweetness.
Garlic powder, onion powder, salt, chili powder, smoked paprika, ground cumin, pepper: These spices layer flavor and a little smoky warmth for depth.
Frank’s Red Hot Original Sauce: The classic buffalo sauce base that brings heat and signature tang.
Honey: Sweetens and thickens the buffalo sauce for a perfect glaze.
Apricot preserves: Adds fruity brightness that really punches up the flavor.
Soy sauce (reduced sodium): Brings umami and saltiness, making the sauce richer.
Cornstarch: Thickens the sauce so it clings beautifully to each meatball.

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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

I love playing around with this Buffalo Meatball Crockpot Recipe depending on the occasion. Sometimes I amp up the heat for game day, and other times I tone it down with extra honey or even swap the beef for turkey if I’m aiming for a lighter meal.

Variation: When I want these as appetizers, I make smaller meatballs — they’re the perfect finger food and cook up faster.
Spice level: Feel free to adjust the Frank’s Red Hot sauce to your liking, or add some cayenne if you want it fiery.
Gluten-free option: Swap saltine crackers for gluten-free breadcrumbs or crushed gluten-free crackers – it works beautifully.

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

Step 1: Mix and Shape Your Meatballs

I start by whisking the eggs in a big bowl, then adding all the ground beef and seasonings — that’s the crushed saltines, minced onion, milk, brown sugar, and spices. Mixing it with clean hands always gives me the best result, ensuring everything blends but the texture stays light.

I use a 1-inch cookie scoop to make uniform meatballs; this way, they cook evenly in the oven and slow cooker. You can make them smaller for appetizers or larger for dinner servings — it’s totally up to you.

Step 2: Brown the Meatballs in the Oven

Baking the meatballs at 450°F for about 8 minutes is a key step. It seals in their juices and helps them hold up longer in the slow cooker without falling apart. They’ll just be lightly browned — no need to cook all the way through here, since slow cooking does the rest.

Step 3: Whisk Together the Honey Buffalo Sauce

While the meatballs bake, I whisk the sauce ingredients — Frank’s Red Hot, honey, apricot preserves, brown sugar, soy sauce, and cornstarch. This combo makes the sauce sweet, spicy, and thick enough to cling beautifully to the meatballs.

Step 4: Layer and Slow Cook

I like to layer some meatballs on the bottom of my crockpot, drizzle half the sauce over them, then add the rest of the meatballs and pour the remaining sauce on top. Cover and cook on low for 2-4 hours, giving it a gentle stir every hour. This helps distribute the sauce and ensures even cooking.

After about two hours, I always taste a meatball to check the seasoning and doneness. If you want it spicier, add more hot sauce at this point — I usually add an extra tablespoon or so for that extra punch.

Top Tip

From my experience, browning the meatballs before slow cooking is non-negotiable—it locks in flavor and prevents them from falling apart. Also, don’t shy away from doubling the sauce if you love that extra sauciness; it makes all the difference.

Crockpot liner: For easy cleanup, try using a slow cooker liner — a game-changer when you’re dealing with sticky sauces.
Uniformity matters: Using a cookie scoop ensures your meatballs cook evenly every time, preventing overcooked edges or underdone centers.
Test early: I like to check a meatball at the 2-hour mark to avoid overcooking—slow cookers vary!
Double sauce for dinner: The original sauce amount works great for appetizers, but doubling it makes the meatballs saucier for main dishes.

How to Serve Buffalo Meatball Crockpot Recipe

Garnishes

I like to top these meatballs with a sprinkle of chopped fresh parsley for color and a drizzle of blue cheese dressing or ranch. The creamy dressing balances the spicy sauce perfectly, especially if you’re serving these at a party or game day.

Side Dishes

When I serve this as a main meal, I usually go with celery sticks and carrot sticks on the side for crunch and freshness. Creamy mashed potatoes or a simple green salad work beautifully too, helping to mellow out the heat.

Creative Ways to Present

For special occasions, I like to serve these buffalo meatballs piled high on a large platter with individual toothpicks for easy grabbing—perfect for sharing. You can also spoon some extra sauce over them in small dipping bowls for a stylish touch.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs with the sauce in an airtight container in the fridge. They keep so well and actually taste better the next day after the flavors meld overnight. I reheat them gently on the stove or in the microwave to keep the sauce luscious.

Freezing

Freezing works like a charm with this recipe! After baking the meatballs, let them cool and freeze them spread out on a tray so they don’t stick together. Once frozen, transfer to freezer bags. You can also freeze the sauce separately or together with the meatballs once fully cooked.

Reheating

I reheat frozen meatballs by simmering them gently on the stove with the sauce, stirring carefully to keep them from breaking apart. If using a slow cooker, add everything frozen and cook on low for about 6-8 hours. This slow warming keeps the meatballs tender.

Frequently Asked Questions:

Can I make this Buffalo Meatball Crockpot Recipe without baking the meatballs first?

Baking the meatballs before slow cooking is highly recommended. It seals in the juices, adds flavor through browning, and helps the meatballs hold their shape during the long cooking time. Skipping this may cause them to fall apart or result in a less flavorful dish.

How spicy is this Buffalo Meatball Crockpot Recipe?

The recipe has a moderate spicy kick thanks to the Frank’s Red Hot sauce, balanced nicely by honey and apricot preserves. You can easily adjust the heat level by adding more or less hot sauce according to your preference. I usually add extra hot sauce after slow cooking for a bit more heat.

Can I make this recipe gluten-free?

Yes! To keep this recipe gluten-free, substitute the crushed saltine crackers with gluten-free crackers or gluten-free breadcrumbs. Just be sure to check your other ingredients like soy sauce for gluten content — tamari is a great gluten-free alternative.

How long can I store cooked buffalo meatballs in the fridge?

Cooked buffalo meatballs can be safely stored in the refrigerator for up to 3-4 days in an airtight container. For best flavor and texture, try to consume them within this timeframe. Reheat gently to avoid drying out the meatballs and sauce.

Final Thoughts

This Buffalo Meatball Crockpot Recipe has become my go-to comfort food that always earns compliments. Its ease, flavor, and versatility make it a true standout whenever I get together with friends or just want a fuss-free weeknight meal. Give it a try—you’ll soon understand why it’s a favorite in my kitchen, and I think you’ll love it too!