{Slow Cooker} Honey Buffalo Meatballs

These meatballs are one of my family’s new favorite dinners. They have amazing flavor and are an easy slow cooker meal for me to prepare, so they’re on the menu every few weeks now. :)

Related post: Tropical Turkey Burgers

The original recipe calls for ground beef but I’ve mastered the art of cooking with ground turkey (lol) so I use it instead. I also just throw them all in the slow cooker right away instead of baking first, as is recommended; this increases cooking time and changes the texture (in a good way!), but it means I can be gone from the house longer while they cook.

Ingredients (for meatballs)

1lb ground turkey
15 crackers, crumbled (I’ve used saltines as well as townhouse, and we’ve noticed no difference)
1 egg
1/3 cup onion, diced
1/3 cup milk
1 Tbsp brown sugar
1 tsp each garlic powder, onion powder, salt
½ tsp each chili powder, paprika, ground cumin
¼ tsp pepper

this is what happens when your daughter uses all the mixing bowls, you use a sauce pan!

Directions
Mix everything and form into meatballs. I make a dozen with this amount (1 lb of meat), which ends up being three per person in my house of two adults and two teenagers (the five year old and nine month old skip this one).

The meatballs can be refrigerated until you’re ready to put them in the slow cooker or you can put them in right away after forming.

Ingredients (for sauce)

¼ cup Frank’s RedHot Wings buffalo sauce
¼ cup + 1 Tbsp honey
¼ cup apricot preserves
¼ cup brown sugar
2 Tbsp reduced sodium soy sauce
1½ Tbsp cornstarch

Directions
Stir everything together and pour over meatballs in the slow cooker.

Cook on low for 5-6 hours.

Enjoy!

17 thoughts on “{Slow Cooker} Honey Buffalo Meatballs

  1. Sounds delicious! Thank you for sharing. Are these at all spicy or more sweet in flavor? I have a picky 4 year old eater at my house who probably wouldn’t eat these either, especially if they are spicy. Do you typically serve over noodles/rice or with a side like mashed potatoes?!

    Liked by 1 person

    1. Thanks :) They have a very interesting flavor…sweet, yes, but also savory and they have a little bit of a kick to them. You can lessen the amount of buffalo sauce in the sauce to reduce kick, or see if there is a milder option (the original recipe called for straight up hot sauce which I didn’t like the sound of) but these are NOT what you’d call “spicy.” ;)
      We serve them as an appetizer of sorts; we’ll have mac and cheese, carrots and celery with ranch dressing, etc. :) They also make a fabulous meatball sub!

      Liked by 2 people

    1. Yeah, I stopped eating red meat in 2008 because I was going vegetarian. I had it again briefly while pregnant with Samuel in 2011 (because I was craving it), again briefly while pregnant with Elizabeth in 2016 (because I was anemic) and now I occasionally make a roast, but never ground beef. Haha, I don’t care for the smell of it cooking or the taste, really. ;)

      Like

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