Honey Buffalo Crockpot Meatballs

Some recipes come into your life quietly, and before you know it, they’ve taken over your table, your meal prep routine, and your heart. This, my friends, is that recipe.

Whether you’re feeding a crowd on game day, planning a casual family dinner, or meal prepping lunches with a kick, these Honey Buffalo Crockpot Meatballs will deliver. They are sweet, spicy, tender, and sticky in all the right ways — and they cook effortlessly in the slow cooker, letting the sauce thicken and cling to every bite of meatball like magic.

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Description

These Honey Buffalo Crockpot Meatballs are bold, saucy, and addictive. Juicy meatballs simmer in a slow cooker with a homemade honey buffalo sauce that’s the perfect mix of heat and sweetness. They’re ideal as a party appetizer, game day snack, or even served over rice or mashed potatoes for a satisfying dinner.

Ingredients

• 2 lbs frozen fully-cooked meatballs (or homemade if preferred)
• ¾ cup Frank’s RedHot Buffalo Wing Sauce
• ½ cup honey
• ¼ cup brown sugar (light or dark)
• 2 tablespoons unsalted butter
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Optional garnish: chopped parsley or green onions, sesame seeds

Instructions

1. Prepare the sauce
   In a medium saucepan over medium heat, combine the buffalo sauce, honey, brown sugar, butter, vinegar, and garlic powder. Stir continuously until the butter is melted and the sauce is smooth and slightly thickened — about 5 minutes.
2. Add meatballs to the slow cooker
   Place frozen meatballs into your Crockpot (no need to thaw!). Pour the warm sauce evenly over the top.
3. Cook low and slow
   Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring halfway through to coat meatballs well in sauce.
4. Serve and garnish
   Give everything a good stir before serving. Garnish with chopped parsley, green onions, or sesame seeds if desired.

Notes

• You can use homemade meatballs if you have the time — just brown them first for the best texture.
• These are great for meal prep. The flavors deepen even more after a day in the fridge!
• For extra heat, add a dash of cayenne or a few teaspoons of hot sauce to the mix.

Details

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: Serves 6–8
Category: Appetizer, Main Dish
Method: Slow Cooker / Crockpot
Cuisine: American
Diet: Gluten-Free (if using GF meatballs and sauce)
Keywords: crockpot meatballs, buffalo meatballs, honey buffalo meatballs, slow cooker meatballs, spicy meatball appetizer
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Equipment

• 4–6 qt Crockpot or slow cooker
• Medium saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Serving spoon

Helpful Tips

These Honey Buffalo Crockpot Meatballs are one of those “set it and forget it” wonders, but a few simple tips can take them from great to unforgettable:

1. Start with quality meatballs

If you’re using store-bought frozen meatballs (which I often do when short on time!), go for a brand you trust — one with good texture and minimal filler. Italian-style meatballs work, but plain ones let the buffalo-honey sauce shine brightest. Want to go the extra mile? Use homemade meatballs! Just brown them first so they hold their shape.

2. Warm the sauce before adding

This small step makes a huge difference. Melting everything together on the stovetop allows the honey, brown sugar, butter, and buffalo sauce to marry into a smooth, clingy glaze. If you skip this step and just dump everything in the slow cooker, the sauce may separate or end up too thin.

3. Stir halfway through cooking

I know — we love to let the Crockpot do its thing without interruption. But giving the meatballs a quick stir halfway through helps ensure every single one gets an even coating of that sticky, spicy, sweet goodness. It also keeps any edges from drying out.

4. Adjust the heat level to your taste

The buffalo sauce brings some kick, but you control the spice level. For a milder version, use a mild wing sauce or add a splash of cream at the end. If you’re heat-loving like me, feel free to stir in a dash of hot sauce, cayenne, or even red pepper flakes.

5. Garnish for extra flair

A little chopped green onion, fresh parsley, or sesame seeds right before serving adds color and a pop of freshness. If you want to lean into the indulgence, crumbled blue cheese or a drizzle of ranch or blue cheese dressing on top is next-level.

6. Serve them your way

They’re amazing as an appetizer (toothpicks encouraged!), but don’t stop there. Spoon them over rice, mashed potatoes, or creamy polenta. Or pile them into hoagie rolls for a spicy meatball sub that’ll blow your mind.

7. Make them ahead

These meatballs reheat like a dream. The sauce gets even stickier and richer after a night in the fridge. You can make them a day or two ahead, refrigerate, and reheat in the slow cooker or on the stove — perfect for stress-free entertaining.

8. Double the batch for a crowd

This recipe scales beautifully. If you’ve got a larger Crockpot (6 qt or bigger), double the ingredients and cook for the same amount of time. Just be sure to give everything a stir now and then to keep things saucy and even.

Conservation and Storage

Let’s talk leftovers — because if you’re anything like me, you always make extra when meatballs are involved. Luckily, these Honey Buffalo Crockpot Meatballs are just as amazing the next day, and they hold up beautifully whether you’re refrigerating or freezing them.

Refrigeration

Once cooled to room temperature, transfer the meatballs and sauce to an airtight container. Store in the fridge for up to 4 days. The sauce will thicken a bit as it chills, but that just means more concentrated flavor. When you reheat, you can add a splash of water or broth to loosen it up if needed.

Freezing

Yes, these meatballs are freezer-friendly! Whether you’re planning ahead or saving leftovers, they freeze beautifully.

• To freeze: Let the meatballs cool completely. Transfer them to a freezer-safe bag or container, ideally with as much air pressed out as possible to prevent freezer burn. Be sure to include the sauce!
• Storage time: Up to 2 months in the freezer.
• To thaw and reheat: Move them to the fridge overnight to thaw, then reheat gently on the stovetop or in the microwave until warmed through. You can also return them to the slow cooker on LOW for 1–2 hours, adding a splash of water if needed.

Make-Ahead Tip

You can even make the sauce ahead of time and store it in the fridge for up to a week, ready to pour over frozen meatballs when you’re ready to cook. Or, cook the whole batch, freeze, and have a full meal or appetizer on standby for when life gets hectic — future you will be grateful!

Substitutions and Variations

One of my favorite things about these Honey Buffalo Crockpot Meatballs is how flexible they are. You can tweak the flavor, lighten them up, or make them work with what you already have in the kitchen — all without sacrificing that bold, sticky-sweet, spicy flavor we love.

Meatball Swaps

While frozen beef meatballs are the go-to here for convenience, the recipe is super adaptable:

• Turkey or Chicken Meatballs – A leaner option that still holds up beautifully in the slow cooker. Just as tender, but a little lighter on the palate.
• Pork or Mixed Meat – Homemade pork or pork-and-beef blends bring even more richness if you’re going from scratch.
• Vegan or Vegetarian Meatballs – Use your favorite plant-based meatball! Just be sure they’re sturdy enough to hold up during the slow cooking process. You may want to reduce the cook time slightly to avoid them getting too soft.

Buffalo Sauce Options

No Frank’s RedHot? No problem.

• Use any buffalo-style wing sauce you love. Some are spicier than others, so taste and adjust the honey accordingly.
• For a milder version, look for mild buffalo sauces or even blend buffalo with a bit of BBQ sauce or ranch dressing for a softer heat.

Honey Substitutes

Honey adds that essential sweetness, but if you’re out (or catering to dietary needs), try one of these:

• Maple syrup – Adds depth and a subtle woodsy sweetness.
• Agave nectar – A neutral, plant-based option that still gives that sticky-sweet finish.
• Brown rice syrup – Works well if you want less intense sweetness.

Brown Sugar Swaps

Brown sugar gives the sauce its slight molasses-y warmth, but feel free to use:

• Coconut sugar – A great natural sub with a similar flavor profile.
• White sugar + molasses – 1 cup white sugar + 1 tablespoon molasses = brown sugar DIY!
• Sugar-free brown sugar alternative – Perfect for a lower-carb or diabetic-friendly version.

Want it Hotter?

Turn up the heat!

• Add extra hot sauce, a pinch of cayenne pepper, or even a little sriracha to the sauce before slow cooking.
• Toss in some chili flakes during cooking for a slow-burn heat that intensifies over time.

Prefer it Milder?

There’s an easy fix for that, too.

• Cut the buffalo sauce by half and add more honey or a splash of BBQ sauce.
• Mix in a bit of ranch dressing or cream cheese after cooking to mellow out the spice and add a creamy finish.

Flavor Add-Ins

Feeling creative? Here are a few extra touches to take things to the next level:

• A splash of bourbon in the sauce for depth and a subtle smoky sweetness.
• A teaspoon of smoked paprika or chipotle powder to give it a rich, smoky backbone.
• Crumbled blue cheese stirred in right before serving (or sprinkled on top!) for classic buffalo-style flair.
• Fresh herbs like chives or thyme to brighten things up.

Storage Instructions

So, you made a full batch (or maybe even a double!), and now you’ve got some gloriously saucy meatballs left over. Let’s make sure they stay just as flavorful and delicious the next time around.

Short-Term Storage: Refrigeration

Once the meatballs have cooled down to room temperature, transfer them — along with all that amazing honey buffalo sauce — into an airtight container.

• Refrigerate for up to 4 days.
• When reheating, do it gently. Microwave them in 30-second intervals, stirring in between, or warm them on the stovetop over low heat with a splash of water or broth to loosen the sauce if it’s thickened.

Pro Tip: The flavors deepen as they sit, so don’t be surprised if they taste even better the next day. These are lunch-prep gold!

Long-Term Storage: Freezing

If you’re planning ahead or saving leftovers for another busy weeknight, the freezer is your best friend.

To Freeze:

1. Let the meatballs and sauce cool completely.
2. Transfer to freezer-safe containers or heavy-duty zip-top bags.
3. Press out as much air as possible to prevent freezer burn.
4. Label with the date (future you will thank you!).

• Freeze for up to 2 months.

To Reheat from Frozen:

• Thaw overnight in the fridge, then reheat gently on the stove or in the slow cooker on LOW for 1–2 hours until heated through.
• You can also microwave from frozen in a covered dish, just be sure to pause and stir every couple of minutes for even heating.

Make-Ahead Tip

Planning for a party? You can make the full batch a day or two ahead, store in the fridge, and simply reheat in the Crockpot on LOW for about an hour before serving. Just give them a stir halfway through to make sure everything heats evenly and stays saucy.wave, stovetop, or slow cooker until warmed through. You might want to add a splash of water or extra buffalo sauce to loosen things up a bit if the sauce thickens too much in the fridge.

Frequently Asked Questions

Can I use homemade meatballs?
Absolutely! Just brown them first to help them hold their shape and stay juicy in the slow cooker.

Can I make these in the oven instead?
Yes — bake meatballs at 350°F for 15-20 minutes in the sauce (covered with foil), then uncover and broil for 3-5 minutes to thicken the sauce.

How spicy are these?
They’re a solid medium heat. You can dial it down by reducing the buffalo sauce or amping it up with hot sauce or chili flakes.

Can I double this recipe?
Totally! Just make sure your Crockpot is large enough — a 6–7 qt slow cooker should be fine for a double batch.

Conclusion

This Honey Buffalo Crockpot Meatballs recipe is proof that simple can be spectacular. With just a few ingredients and a little time in the slow cooker, you’ve got a dish that’s bold, saucy, and irresistibly delicious. Whether you’re hosting a crowd or just treating yourself to something fun and flavorful, these meatballs are anything but boring.

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