There’s something so comforting and endlessly satisfying about meatballs slow-cooked to tender perfection, especially when they’re bathed in a sticky, spicy-sweet sauce. Today, I’m excited to share my favorite Buffalo Meatball Crockpot Recipe, a dish that combines bold flavors with hands-off ease — perfect for busy days or casual gatherings.

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 has been a game-changer in my kitchen. It’s got the perfect balance of spicy, sweet, and savory, with meatballs that stay juicy thanks to that crucial oven browning step. Whether you’re feeding a crowd or just meal prepping, this recipe delivers consistently delicious results with minimal fuss.

Hands-off Cooking: You get tender, flavorful meatballs with just a little prep time and the slow cooker does the rest.
Flavor Harmony: The honey buffalo sauce has a delightful sweet heat that complements the spices in the meatballs beautifully.
Make Ahead Friendly: You can prep everything in advance, so it’s ideal for busy schedules or entertaining.
Versatile Serving: Works great as an appetizer, party snack, or with sides for a full meal.

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 in this Buffalo Meatball Crockpot Recipe plays a part in creating those juicy, flavorful meatballs and the irresistible honey buffalo glaze. I always recommend fresh spices and quality ingredients—you’ll taste the difference!

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: Using lean beef keeps the meatballs tender and juicy without excess grease, which is great for crockpot cooking.
Eggs: These bind the meatballs together so they don’t fall apart during slow cooking.
Saltine crackers: Crushed for texture and moisture—if you don’t have saltines, Ritz crackers make a tasty substitute.
Dried minced onion: Adds savory depth without extra chopping.
Milk: It hydrates the crackers and makes for tender meatballs.
Brown sugar: Brings out natural sweetness that balances the spice.
Spices (garlic powder, onion powder, chili powder, smoked paprika, cumin, salt, pepper): These layers of spice create a warm, smoky flavor that complements the buffalo sauce.
Frank’s Red Hot Sauce: Essential for that classic buffalo kick without overpowering heat.
Honey: For a mellow sweetness that softens the heat.
Apricot preserves: Adds a fruity sweetness and sticky texture to the sauce.
Soy sauce: Brings a subtle umami depth to the glaze.
Cornstarch: Thickens the sauce so it beautifully coats 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

One of my favorite things about this Buffalo Meatball Crockpot Recipe is how easy it is to tweak. You can ramp up the heat, swap in chicken or turkey meatballs, or double the sauce for a super saucy dinner version. Play around and make it yours!

Spice It Up: I usually add more Frank’s Red Hot towards the end for a bolder kick—feel free to adjust the heat up or down.
Swap the Meat: Ground turkey or chicken work well—just watch cooking times as they can dry out faster.
Double the Sauce: If you love extra sauce like I do, doubling it gives you that finger-lickin’ sauciness.
Meatball Size: I make smaller meatballs for game day bites and bigger ones when serving family-style with sides.

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 all the other meatball ingredients—crushed saltines, spices, milk, and ground beef. I like to use my hands here, gently mixing until everything just comes together. Overmixing can toughen meatballs, so keep it light! For uniform meatballs that cook evenly, a 1-inch cookie scoop really helps. Roll the mixture into balls and line them on a baking sheet.

Step 2: Brown Your Meatballs for Juiciness

Pop those meatballs in a 450°F oven for about 8 minutes. Browning them first seals in the juices, keeps them intact during slow cooking, and peppers them with a little caramelized flavor that’s just beautiful. Don't skip this step—it makes a world of difference!

Step 3: Whisk Together the Honey Buffalo Sauce

While the meatballs are baking, grab a medium bowl and whisk together your sauce ingredients—hot sauce, honey, apricot preserves, brown sugar, soy sauce, and cornstarch. I usually start with just ¼ cup of hot sauce so it’s not too spicy from the get-go; you can always add more later.

Step 4: Layer, Slow Cook, and Stir

Line your crockpot bottom with half the meatballs, then drizzle some of the sauce over them. Layer the rest of the meatballs on top, and pour over the remaining sauce. Cover and cook on low for 2-4 hours—longer for bigger meatballs or a slow cooker that runs cool. Stir gently every hour to keep everything saucy and flavorful.

Step 5: Taste and Adjust the Heat

Once done, taste the sauce and add extra hot sauce if you want more bite—I usually add about 1 ½ tablespoons because I love that spicy kick. Then keep warm until you’re ready to serve, and enjoy the magic you’ve just created!

Top Tip

Over the years, I’ve learned a few key tricks to getting these Buffalo Meatball Crockpot Recipe results just right. These tips really help make sure your meatballs come out juicy, flavorful, and pleasantly saucy every time.

Always Brown the Meatballs: Don’t skip that oven step—it locks in moisture and prevents breakage in the slow cooker.
Use a Cookie Scoop: This guarantees uniform size so everything cooks evenly and looks beautiful on the plate.
Stir Gently, Not Too Often: You want to coat the meatballs without smashing them. A gentle stir every hour is perfect.
Double the Sauce for a Saucy Feast: If you’re serving as a main dish, doubling the sauce means no one will be reaching for extra napkins because it’s deliciously messy!

How to Serve Buffalo Meatball Crockpot Recipe

Garnishes

I love topping mine with a sprinkle of fresh chopped parsley or green onions for a pop of color and freshness. Blue cheese crumbles or a drizzle of ranch dressing are a classic pairing if you want to channel traditional buffalo flavors. Adding celery sticks on the side also adds a refreshing crunch to balance the heat.

Side Dishes

These meatballs pair wonderfully with creamy mashed potatoes, roasted veggies, or a simple green salad to lighten things up. For game day, serving them over rice or alongside soft pretzels makes for a total crowd-pleaser. I’ve also enjoyed them with crispy sweet potato fries—trust me, it’s a combo you’ll want to try.

Creative Ways to Present

For parties, I like arranging the meatballs in a slow cooker on the buffet table for easy self-serving. Another fun idea: skewer the meatballs with small pretzel sticks or toothpicks and set out a variety of dipping sauces for guests to customize their bites. For an elegant dinner, serve them over creamy polenta or buttered noodles with a sprinkle of fresh herbs.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the fridge. I find the meatballs keep really well for up to 4 days, and the flavors actually improve as they sit. Just be sure to keep the sauce and meatballs together so they stay moist.

Freezing

Freezing is a great option for this recipe! You can freeze the baked meatballs before they go into the crockpot, or freeze the fully cooked meatballs in sauce. Just cool them completely, and pack in freezer-safe containers or bags for up to 3 months. When you’re ready, thaw overnight and reheat—so convenient for those days when you want delicious homemade food but have no time to cook.

Reheating

For reheating, I gently warm the meatballs in a saucepan over low heat, stirring occasionally to prevent sticking and to keep them coated in sauce. This careful reheating keeps them tender and preserves the sauce's flavor and texture beautifully.

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken can be used as a lighter alternative. Just keep in mind they cook slightly faster and tend to dry out more easily, so monitor your slow cooker timing and maybe add a little extra sauce to keep things moist.

Do I have to brown the meatballs before slow cooking?

Browning the meatballs in the oven first is highly recommended. It seals in the juices, adds a deeper flavor, and prevents them from falling apart while simmering in the crockpot. It’s a small step that makes a big difference!

Can I make this recipe spicier?

Yes! You can add more Frank’s Red Hot Sauce at the beginning or stir in additional hot sauce towards the end of cooking to control the spice level. If you want to experiment, a dash of cayenne pepper or chopped fresh jalapeños can also boost the heat.

How long does it take to cook the meatballs in the crockpot?

Cooking time ranges from 2 to 4 hours on low, depending on your slow cooker and the size of the meatballs. I recommend checking for doneness at 2 hours by cutting a meatball in half to ensure it’s cooked through. Better to err on the side of longer cooking to keep them tender.

Final Thoughts

This Buffalo Meatball Crockpot Recipe is one of those recipes that feels like a warm hug on a plate. The blend of spices, the sweet honey and apricot in the sauce, and those tender meatballs slow-cooked to perfection keep me coming back. I hope you’ll give it a try and find it as satisfying and crowd-pleasing as I do—whether for a cozy night in, entertaining friends, or meal prepping for the week. Happy cooking and enjoy every bite!