I’ll be honest—there’s a certain kind of joy that happens when you walk into a house that smells like sweet, spicy, buttery goodness. That’s exactly what happened last Sunday when the first batch of Honey Buffalo Crockpot Meatballs hit the slow cooker. My kitchen instantly turned into Game Day central (and I don’t even care about football that much—just here for the snacks).
Let me back up. These meatballs started as a last-minute “what can I bring?” solution for a friend’s potluck. I’d made classic grape jelly meatballs before, but I wanted something with a little more kick… and a lot more flavor. Enter: the honey buffalo sauce. The combo of sticky honey, tangy hot sauce, and buttery richness is so addictive, it’s basically dangerous. I ended up eating half a serving with a toothpick before anyone else arrived. No regrets.
Now, I make these Honey Buffalo Crockpot Meatballs for every party, tailgate, and lazy Sunday. They’re ridiculously easy, the slow cooker does all the work, and the flavor is next-level. Plus, you can serve them straight out of the crockpot (bonus points for minimal cleanup). If you’re looking for a foolproof, crowd-pleasing snack, this is it.
Why You’ll Love This Honey Buffalo Crockpot Meatballs Recipe
Okay, let’s get real—these meatballs have ruined me for all other party snacks. Here’s exactly why:
- Set-it-and-forget-it easy: You dump everything in the crockpot, stir once, and walk away. I’ve thrown these together with five minutes before guests showed up, and they still turned out perfect.
- Sweet + spicy = addictive: The honey buffalo sauce is like crack for anyone who loves a little heat (but not too much). My spice-averse mom even asked for seconds.
- Perfect for game day: Seriously, these Honey Buffalo Crockpot Meatballs disappear faster than wings at a Super Bowl party. They’re fork-free and totally snackable.
- Works with frozen meatballs: No shame in shortcuts—frozen meatballs make this recipe basically foolproof. I keep a bag in the freezer just for emergencies (like surprise guests).
- Minimal mess: Serve straight from the crockpot, or transfer to a platter with toothpicks. Cleanup? A breeze.
- Customizable heat level: You control the hot sauce. Make it mild for kids, or throw in extra for spice lovers. Everyone wins.
This is the kind of recipe that makes you feel like a snack genius. No stress, just big flavor. It’s my secret weapon for casual get-togethers and “oh no, I forgot to make something!” moments. Comfort food, but with a spicy twist.
What Ingredients You’ll Need for Honey Buffalo Crockpot Meatballs
Here’s what I love about this ingredient list: you probably have most of it already, and the rest is easy to grab at the store. I’ll break down what each one does (and why I’m picky about a couple).
- Frozen meatballs (32 oz / 900g) — I use homestyle, but turkey works if you want a lighter version. Beef meatballs taste richer, though. Don’t bother thawing—just toss them in frozen.
- Frank’s RedHot sauce (½ cup / 120ml) — This is the classic buffalo flavor. I’ve tried generic brands, but Frank’s has the right tang (trust me).
- Honey (⅓ cup / 110g) — Go for real honey, not “honey blend.” It makes the sauce glossy and sweet without being cloying. Local honey is my favorite, but any kind works.
- Unsalted butter (¼ cup / 60g, melted) — Butter smooths out the heat and gives the sauce a rich finish. I always use unsalted so I can control the salt level.
- Brown sugar (2 tbsp / 25g) — Adds depth and a little caramel note. I’ve skipped it before and regretted it—the flavor isn’t quite the same.
- Garlic powder (1 tsp) — Just enough to make things interesting. Fresh garlic is too strong here, but powder is perfect.
- Onion powder (½ tsp) — Rounds out the sauce. You could use finely minced onion, but I’m usually in a rush.
- Salt & pepper (½ tsp each) — Adjust to taste. I usually sprinkle a little extra on top before serving.
- Chopped parsley or green onion (for serving, optional) — Totally optional, but makes them look fancy.
Ingredient shortcuts: I always keep a bag of frozen meatballs on hand for this, and the rest are pantry staples. If you’re missing brown sugar, a splash of maple syrup works. Want it extra spicy? Add a dash of cayenne or sriracha.
Common questions: Can you use homemade meatballs? Absolutely—just brown them first so they hold together. What if you only have turkey meatballs? Works great. And for honey, any runny honey will do—don’t use creamed honey, or your sauce will be grainy.
Pro tip: I’ve tried tossing in a handful of shredded cheese at the end (cheddar or mozzarella). Not traditional, but holy moly, it’s good.
Equipment Needed for Crockpot Meatballs
You don’t need a fancy kitchen to make these—my slow cooker is ancient, and this recipe still comes out perfect. Here’s what you’ll need:
- Slow cooker (crockpot) — 4 quart (3.8L) or larger. Mine is a hand-me-down from my grandma and still going strong.
- Mixing bowl — For whisking up the sauce. I’ve mixed it right in the crockpot before (less dishes!), but a bowl makes it easier.
- Whisk or fork — For blending the sauce. No need for anything fancy.
- Measuring cups and spoons — Because “eyeballing” hot sauce is a risky game if you’re not into heat.
- Serving spoon or tongs — For scooping out the meatballs. Toothpicks if you want to keep things party-friendly.
No slow cooker? You can make these on the stovetop in a big pot—low heat, 30-40 minutes, stir occasionally. Not quite as hands-off, but still works.
Personal touch: I use a silicone spatula to scrape every bit of sauce out (because waste makes me sad). If you want to get extra, line the crockpot with a slow cooker liner for zero cleanup.
How to Make Honey Buffalo Crockpot Meatballs: Step-by-Step
Alright, let’s make these! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.
- Mix the Sauce (2 minutes)
In a medium mixing bowl, whisk together ½ cup (120ml) Frank’s RedHot, ⅓ cup (110g) honey, ¼ cup (60g) melted butter, 2 tbsp (25g) brown sugar, 1 tsp garlic powder, ½ tsp onion powder, and ½ tsp each salt & pepper. The sauce should look glossy and smell sweet-spicy. If you taste it at this point, prepare for a little kick!
- Add Meatballs to Crockpot (1 minute)
Dump the frozen meatballs (32 oz / 900g) into your slow cooker. No need to thaw—just toss them in frozen. If your crockpot is smaller, fill it up but don’t overpack.
- Pour the Sauce Over (1 minute)
Pour the honey buffalo sauce evenly over the meatballs. Use a spatula to scrape out every last drop (you’ll want it all). Stir gently to coat the meatballs—don’t worry if they’re not fully covered, the sauce will melt and coat everything as it cooks.
- Cook on Low (2-3 hours) or High (1-1½ hours)
Cover and cook. On low, it’s usually perfect at 2½-3 hours. On high, check after 60 minutes. The sauce will bubble and thicken, and the meatballs will be piping hot and tender. The kitchen will smell amazing at the 1-hour mark—resist the urge to taste early (I never do, but I should).
- Stir & Serve (1 minute)
Give everything a good stir before serving. If you want, sprinkle chopped parsley or green onion on top. Serve straight from the crockpot with toothpicks or a spoon.
- Troubleshooting:
If the sauce looks thin, leave the lid off for the last 20 minutes. It’ll thicken up. If your meatballs aren’t hot all the way through, stir and let them cook another 15-20 minutes.
At this point, you’re basically a party hero. The hardest part? Not eating half before anyone else gets a taste.
My Best Tips & Techniques for Crockpot Meatballs
Okay, here’s where I share everything I’ve learned from making these wayyy too many times…
- Don’t skimp on the butter: It seems like a lot, but it balances the heat and makes the sauce cling to the meatballs. I tried it with less butter once—never again.
- Frozen meatballs work best: They hold up to long cooking times and don’t get mushy. I’ve made them with homemade meatballs, but you have to brown them first or they’ll fall apart.
- Mix the sauce well: Brown sugar tends to clump, so whisk until smooth before pouring it over.
- Keep the crockpot covered: Opening the lid releases heat and slows things down. Only stir once, near the end.
- Adjust heat level: Frank’s is medium-spicy. For mild meatballs, use ¼ cup hot sauce and ¼ cup ketchup. For wild spice, add extra hot sauce or a pinch of cayenne.
- Let them sit before serving: The sauce thickens as it cools a bit. I let them sit uncovered 10-15 minutes after cooking.
- Leftover sauce makes amazing dip: Serve with celery sticks or drizzle over baked potatoes.
Quick note: If you’re making these for a crowd, double the batch and use a larger crockpot. I did this for my brother’s birthday and it fed 15 people, no problem (with leftovers for lunch!).
Real talk: I’ve burned the sauce once by leaving it on “high” too long. If you’re using high heat, check after an hour—you want bubbling, not boiling.
Ways to Mix Up Your Honey Buffalo Crockpot Meatballs
Once you’ve made the basic version, here’s where you can get creative. I’ve tried all of these, and they’re all winners:
- BBQ Buffalo Version: Cut honey in half, add ¼ cup BBQ sauce. Smoky and sweet, with a little tang.
- Asian-Inspired Meatballs: Swap out buffalo sauce for sriracha and add 1 tbsp soy sauce. Sprinkle with sesame seeds before serving. My friend said it tasted like a sticky wing in meatball form.
- Extra Cheesy: Toss in 1 cup shredded cheddar during the last 20 minutes. Stir to melt. Ultra gooey!
- Turkey or Chicken Meatballs: Use turkey or chicken meatballs for a lighter option. The sauce is so flavorful, nobody notices the swap.
- Cranberry Buffalo: Add ¼ cup cranberry sauce to the mix for a holiday twist. I did this at Thanksgiving—people lost their minds.
- Low-Sugar Version: Use half the honey and skip the brown sugar. Still sweet enough, especially if you use sweet chili sauce instead of buffalo.
- Gluten-Free: Most frozen meatballs are gluten-free, but double-check labels. The sauce is naturally gluten-free as long as your hot sauce is.
- Dairy-Free: Use vegan butter in place of regular. I’ve done this for lactose-intolerant friends and it works fine.
Flavor add-ins I’ve tested: smoked paprika, a splash of Worcestershire, a pinch of dried thyme. All good, all optional. Make it your own—just don’t skip the honey and hot sauce, or you lose the magic.
Serving Ideas & Storage Tips
How to Serve Honey Buffalo Crockpot Meatballs
I usually serve these straight from the crockpot on “warm” mode with a stack of toothpicks nearby. The sauce stays hot and glossy, and everyone can help themselves.
- Game day snack: Right out of the slow cooker, with celery sticks and ranch on the side
- Party platter: Pile onto a serving tray, drizzle with extra sauce, and top with chopped parsley or green onion
- Over rice: Makes an amazing weeknight dinner—spoon meatballs and sauce over steamed rice or quinoa
- In sub rolls: Meatball subs! Add a little shredded cheese, toast, and you’re in business
- Lunchbox: Pack cold meatballs in a thermos; they reheat surprisingly well
For Pinterest-perfect presentation: sprinkle with sesame seeds, chopped green onion, or a little crumbled blue cheese for extra pizzazz.
How to Store and Reheat
- Room temperature: Okay for a couple of hours on “warm” mode, but refrigerate leftovers ASAP.
- Refrigerator: Store in an airtight container for up to 4 days. The flavor gets even better as it sits!
- Freezer: Freeze in zip-top bags or containers for up to 3 months. I portion them out for single servings—great for quick lunches.
- Reheat: Microwave 30-40 seconds per meatball (cover to avoid splatters). Or warm gently in a saucepan with a splash of water.
Pro tip: If they start to dry out, add a tablespoon of water or extra honey when reheating. Or turn leftovers into meatball sliders for the next day’s lunch.
If you ever have stale meatballs (rare, but it happens), dice them up and toss into a salad or pasta—waste not, want not.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s what I know: Honey Buffalo Crockpot Meatballs are a little lighter than the usual party fare, thanks to the protein and customizable ingredients.
| Per meatball (approx.) | Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|---|
| 1 meatball | 65 | 4g | 7g | 3g | 0.5g |
- Protein-packed: Thanks to the meatballs, you get filling protein—way more satisfying than chips or crackers
- No heavy cream or mayo: The sauce is made with honey and butter, so you skip the heavy stuff
- Customizable for dietary needs: Gluten-free and dairy-free options available (see mix-up section)
- Lower sugar than most sticky meatball recipes: Especially if you go with the low-sugar variation
Honest take? It’s still a snack food with some sugar and fat, but compared to deep-fried wings or cheesy dips, these Honey Buffalo Crockpot Meatballs are a win. They keep me full, and I don’t crash an hour after snacking.
Final Thoughts on Honey Buffalo Crockpot Meatballs
So that’s my Honey Buffalo Crockpot Meatballs recipe! I know I’ve gone on about them, but when you find a game day snack this good, you want to shout it from the rooftops.
This recipe is my go-to for parties, cozy Sundays, and basically any time I need something guaranteed to impress (with zero stress). I hope you love them as much as my family and friends do—and honestly, I bet you’ll end up making them more than once.
Make them your own: switch up the sauce, try turkey or chicken, go wild with the toppings. That’s how the best recipes evolve and get passed around.
If you make these, I’d love to hear how they turn out! Drop a comment below and let me know your favorite twist. Or snap a picture and tag me on Instagram @snackwithsam—I get genuinely excited seeing your versions.
Got questions? Ask away in the comments. I check them every day and love helping troubleshoot. Happy slow cooking—may your kitchen smell as amazing as mine does right now!
Honey Buffalo Crockpot Meatballs FAQs
Q: Can I use homemade meatballs instead of frozen?
A: Totally! Just brown them first so they hold together during slow cooking. I’ve used homemade beef and turkey meatballs—both work great.
Q: How do I make these less spicy?
A: Use less hot sauce (¼ cup instead of ½), or swap half for ketchup. You can also add extra honey to mellow things out. My mom likes hers super mild, so I always adjust for her.
Q: Can I make Honey Buffalo Crockpot Meatballs ahead of time?
A: Absolutely. Make them the day before, refrigerate, and reheat in the crockpot on “warm.” The flavor actually gets better overnight!
Q: What can I substitute for honey?
A: Maple syrup works, or agave if you’re trying to keep it vegan. I’ve tried both—maple gives a little deeper flavor, but honey is still my favorite.
Q: How do I know when the meatballs are done?
A: They’ll be piping hot all the way through, and the sauce will be bubbling around the edges. If you’re unsure, cut one open—it should be steaming and juicy inside. I always taste-test one (for science, obviously).
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Honey Buffalo Crockpot Meatballs
- Total Time: 2 hours 35 minutes (low) or 1 hour 5 minutes (high)
- Yield: 8 servings 1x
Description
These Honey Buffalo Crockpot Meatballs are a sweet, spicy, and buttery game day snack that comes together easily in the slow cooker. Perfect for parties, potlucks, or lazy Sundays, they’re crowd-pleasing, fork-free, and packed with addictive flavor.
Ingredients
- 32 oz frozen meatballs (homestyle, beef, turkey, or chicken)
- 1/2 cup Frank’s RedHot sauce
- 1/3 cup honey
- 1/4 cup unsalted butter, melted
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Chopped parsley or green onion (for serving, optional)
Instructions
- In a medium mixing bowl, whisk together Frank’s RedHot sauce, honey, melted butter, brown sugar, garlic powder, onion powder, salt, and pepper until smooth and glossy.
- Add frozen meatballs to a 4-quart or larger slow cooker.
- Pour the honey buffalo sauce evenly over the meatballs. Stir gently to coat.
- Cover and cook on LOW for 2.5–3 hours or HIGH for 1–1.5 hours, until meatballs are hot and sauce is bubbling.
- Stir well before serving. Sprinkle with chopped parsley or green onion if desired.
- Serve straight from the crockpot with toothpicks or a spoon.
Notes
For less spice, use 1/4 cup hot sauce and 1/4 cup ketchup. Maple syrup or agave can substitute for honey. Homemade meatballs work if browned first. Sauce thickens as it cools; leave lid off last 20 minutes if needed. Double batch for large crowds. Leftover sauce makes a great dip. Most frozen meatballs are gluten-free, but check labels. Use vegan butter for dairy-free.
- Prep Time: 5 minutes
- Cook Time: 2.5 hours (low) or 1 hour (high)
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 260
- Sugar: 16
- Sodium: 650
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 16
Keywords: honey buffalo meatballs, crockpot meatballs, game day snack, party appetizer, slow cooker, spicy meatballs, easy meatballs, buffalo sauce, finger food
