Nothing beats the cozy comfort of a slow cooker meal that's bursting with flavor and just melts in your mouth. This Buffalo Meatball Crockpot Recipe hits all those notes with a perfect balance of spicy, sweet, and savory that makes it a true crowd-pleaser. Stick around and I’ll share my tips to get these meatballs just right every time.

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 one of those dishes I reach for when I want something that’s fuss-free but full of flavor. The slow cooker does all the work, and the honey buffalo sauce adds a saucy kick that’s just irresistible.

Hands-off cooking: Let your crockpot do the heavy lifting while you relax or prep other things.
Perfect balance of flavors: Sweet honey and apricot combine with Frank’s Red Hot for a tangy, spicy sauce you’ll want to drizzle everywhere.
Great for gatherings: Whether as an appetizer or main dish, these meatballs always disappear fast.
Make-ahead friendly: You can prep ahead or freeze leftovers, making weeknight dinners or party planning a breeze.

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 has a purpose, blending together to build layers of flavor and texture. The beef provides hearty richness while spices and sauces lift the profile with a wonderful zing.

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: Keeps the meatballs juicy but not greasy—lean is key here.
Eggs: Act as a binder so your meatballs hold their shape during baking and slow cooking.
Saltine crackers: Crushed and soaked in milk, they add tenderness without making the meatballs heavy.
Dried minced onion: Offers a subtle onion flavor and texture without the moisture of fresh onion.
Milk: Softens the crumbs and adds moisture for the perfect meatball texture.
Brown sugar: Balances heat and acidity with a touch of sweetness both in meatballs and sauce.
Garlic powder, onion powder, chili powder, smoked paprika, cumin: These spices bring warmth and complexity to the meatballs.
Frank’s Red Hot sauce: The classic buffalo sauce base responsible for that iconic spicy kick.
Honey and apricot preserves: They sweeten the sauce naturally and create a sticky glaze coating.
Soy sauce: Adds umami depth without overpowering the sauce.
Cornstarch: Helps thicken the sauce so it clings beautifully to the meatballs.

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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 the best parts about this Buffalo Meatball Crockpot Recipe is how easy it is to customize. I like to tweak the spice level depending on the crowd. It’s so simple to dial up the heat or keep it milder for kids.

Variation: I sometimes swap out ground beef for turkey or chicken to lighten it up without sacrificing flavor — the sauce absorbs beautifully whichever protein you choose.
Extra kick: When we want things really spicy, I stir in extra hot sauce toward the end of cooking like I do in this recipe — trust me, it makes all the difference.
Gluten-free: Replace saltine crackers with gluten-free breadcrumbs or crushed gluten-free crackers for a safe swap.
Serving sizes: Make smaller meatballs for appetizers or larger ones for a hearty dinner — both are winners!

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

Step 1: Mix It Up

Start by preheating your oven to 450°F. In a big bowl, whisk the eggs, then add the rest of your meatball ingredients. I like to use my hands here—it’s the best way to combine everything evenly without over-mixing. Once the mixture looks cohesive, roll into your preferred meatball size. Using a cookie scoop really helps keep them consistent, which means even cooking.

Step 2: Brown the Meatballs

Place the meatballs on a foil-lined rimmed baking sheet and bake until lightly browned—about 8 minutes. Don’t skip this step! Browning seals in the juices and prevents the meatballs from falling apart in the crockpot.

Step 3: Whisk Your Honey Buffalo Sauce

While your meatballs are baking, combine the sauce ingredients in a bowl. I always start with ¼ cup Frank's Red Hot and add more after cooking if I want extra heat. It’s all about balancing the heat and sweetness here.

Step 4: Layer & Slow Cook

Layer half the meatballs in your crockpot, drizzle with half the sauce, then repeat with remaining meatballs and sauce. Cover and cook on low for 2 to 4 hours, stirring gently every hour to keep the sauce evenly coating those tender meatballs.

Step 5: Final Flavor Boost

Before serving, give everything a taste test and add extra hot sauce if you want to kick up the spice. Then keep warm until ready to wow your guests.

Top Tip

I’ve learned from making this Buffalo Meatball Crockpot Recipe dozens of times that paying attention to the details really elevates the final dish. The slow cooker is forgiving, but these tips help it shine.

Browning is essential: Skipping the oven step leads to soggy meatballs and a longer cooking time.
Cookie scoop magic: Using a scoop keeps your meatballs uniform so they cook evenly and look professional.
Double the sauce for dinners: I always double the sauce when serving as a main dish—otherwise, they can be more like lightly glazed appetizers.
Test for doneness: After 2 hours, cut a meatball in half to make sure it’s cooked through—you can always cook longer if needed.

How to Serve Buffalo Meatball Crockpot Recipe

Garnishes

I love to sprinkle freshly chopped cilantro or parsley over the top for a pop of color and fresh bite. A drizzle of blue cheese dressing or some crumbled blue cheese on top is my personal favorite pairing to cool down the heat.

Side Dishes

For sides, celery sticks and carrot sticks are classic but I also enjoy serving these meatballs over creamy mashed potatoes or buttery rice to soak up all that sauce.

Creative Ways to Present

Hosting a party? Try serving these meatballs on small skewers or toothpicks with a ramekin of ranch or blue cheese dip on the side. For a casual family night, pile them on a hoagie roll with extra sauce for a spicy meatball sub.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and they usually keep beautifully for 3-4 days. Just give them a gentle stir before reheating to redistribute the sauce.

Freezing

Freezing these meatballs either right after baking or fully cooked in sauce works great. I usually freeze in portions perfect for one meal to avoid thawing too much at once. Just be sure to cool completely before freezing.

Reheating

To reheat, I prefer gently simmering them on the stove in a saucepan to keep texture intact. You can also heat them in the crockpot on low if you have more time. Avoid microwaving directly as it can dry out the meatballs.

Frequently Asked Questions:

Can I make these meatballs gluten-free?

Absolutely! Just swap the saltine crackers for gluten-free breadcrumbs or crushed gluten-free crackers. The texture changes slightly but they still turn out delicious.

How spicy is this Buffalo Meatball Crockpot Recipe?

The recipe starts moderately spicy but you can adjust the heat by adding more or less hot sauce before or after cooking. I usually add an extra tablespoon or two of Frank's Red Hot at the end for a noticeable kick.

Can I prepare the meatballs ahead of time?

Yes! You can bake the meatballs ahead, let them cool completely, then layer in the slow cooker with the sauce and refrigerate until ready to cook. Just add a bit more cooking time when you start the crockpot.

What’s the best way to reheat leftovers?

Simmer gently on the stove to warm up leftovers without drying them out. You can also use the slow cooker on low. Microwaving tends to make them slightly rubbery, so I usually avoid that.

Final Thoughts

This Buffalo Meatball Crockpot Recipe is one of those dishes I keep going back to because it’s simple, flexible, and brings people together around the table. It’s just a little bit spicy, a little bit sweet, and a whole lot delicious. I hope you enjoy making it as much as I do — it’s a real winner you’ll want to make over and over again.