There’s something downright cozy about slow-cooked meals that fill your kitchen with irresistible smells for hours, and this Buffalo Meatball Crockpot Recipe definitely fits the bill. The combination of tender meatballs and that tangy, sweet-spicy buffalo glaze makes it perfect for game day, casual dinners, or whenever you want to impress without the fuss.

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

I first made this Buffalo Meatball Crockpot Recipe on a chilly Sunday afternoon when I wanted something flavorful but hands-off. It turned out so juicy and packed with flavor that I couldn’t wait to share it with friends. It’s a foolproof crowd-pleaser that’s easy to adapt for your taste buds.

Effortless cooking: Just prep, layer, and let the crockpot do the magic, freeing you up for other things.
Perfect balance of flavors: Sweet, spicy, and savory notes marry beautifully in the honey buffalo sauce.
Customizable heat level: You can easily adjust the spiciness to suit everyone at your table.
Generous yield: Makes plenty of meatballs, great for parties, leftovers, or meal prep.

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 key role, from the tenderizing milk in the meatballs to the apricot preserves in the sauce that add subtle fruity sweetness. Here’s why these come together so well and a few tips when you shop.

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: A good quality ground beef keeps the meatballs juicy without too much grease.
Eggs: They bind everything together so those meatballs don’t fall apart while cooking.
Saltine crackers: These crushed crackers absorb moisture and help create a light texture—Ritz crackers work too if you want a buttery touch.
Dried minced onion: Adds subtle onion flavor without extra chopping, making prep easier.
Milk: Keeps the meatballs tender and moist.
Brown sugar & honey: Bring sweetness that balances the heat in the buffalo sauce.
Frank’s Red Hot Sauce: Classic wing sauce flavor—that familiar tangy heat everyone loves.
Apricot preserves: Adds a smooth fruity undertone that complements the spicy sauce perfectly.
Reduced sodium soy sauce: Gives umami depth while keeping saltiness in check.
Cornstarch: Helps thicken the sauce to a nice glossy consistency.
Spices (garlic powder, onion powder, chili powder, smoked paprika, cumin): Layered seasoning that adds warmth and complexity.

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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

This Buffalo Meatball Crockpot Recipe is flexible, and I love making it my own by tweaking the heat level or switching up sauces, depending on the occasion. You’ll find it’s easy to mix and match flavors here.

Adjust the spice: For a milder version, use less hot sauce or swap Frank’s for a milder wing sauce; for a serious kick, add extra cayenne or hot sauce toward the end.
Diet-friendly swaps: I’ve tried turkey or bison instead of beef to lighten it up, and it works surprisingly well!
Make it saucier: Double the honey buffalo sauce if you want meatballs swimming in sauce — perfect if you’re serving as a main dish instead of appetizers.

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

Step 1: Mix and Shape the Meatballs

First, I whisk the eggs gently in a large bowl, then add all the other meatball ingredients – from the ground beef to the spices. Mixing everything by hand works best to combine without overworking the meat, which keeps the meatballs tender. I use a 1-inch cookie scoop to get even-sized meatballs — it prevents some from overcooking while others are still raw.

Step 2: Bake Before Crockpot

Nobody wants soggy meatballs, right? Baking them at 450°F for about 8 minutes gives a nice light browning that locks in juices so they don’t fall apart later in the crockpot. Don't skip this step – it does speed up the crockpot cooking time and adds great flavor.

Step 3: Whip Up the Honey Buffalo Sauce

While the meatballs bake, I whisk together all the sauce ingredients except the additional hot sauce, which I hold back to add later depending on desired heat. The apricot preserves make the sauce uniquely sweet, balancing out the spicy Frank’s Red Hot.

Step 4: Layer Meatballs and Sauce in Crockpot

I start by layering half the meatballs in the slow cooker, drizzling some sauce on top, then adding the rest of the meatballs followed by remaining sauce. This layering makes sure every meatball gets coated and flavorful. Set on low and cook for 2 to 4 hours, stirring gently every hour to keep things cozy and well mixed.

Top Tip

From my experience, browning the meatballs ahead of time is the game-changer for this recipe. It locks the juices in and keeps the texture perfect after hours in the crockpot. Another bonus? It helps the meatballs hold their shape so you don’t end up with smaller bits floating in the sauce.

Use a cookie scoop: This ensures even-sized meatballs, which cook evenly and look great on the plate.
Don’t skip baking: Baking quickly seals in moisture and shortens your crockpot cook time.
Adjust sauce to taste: I usually add an extra tablespoon or two of hot sauce after cooking for that perfect heat punch.
Slow and low: Cooking on low heat gives time for flavors to meld without drying out the meatballs.

How to Serve Buffalo Meatball Crockpot Recipe

Garnishes

I like to finish with a sprinkle of chopped fresh parsley or green onions to add a pop of color and fresh flavor. If you’re feeling fancy, a little drizzle of blue cheese dressing on the side is exactly what those buffalo flavors call for.

Side Dishes

This recipe pairs wonderfully with classic celery sticks and carrot sticks to balance out the heat, or a creamy coleslaw to add crunch. For a heartier meal, simple garlic mashed potatoes or a side of rice soak up the sauce beautifully.

Creative Ways to Present

For parties, I sometimes serve these meatballs on mini slider buns topped with lettuce and blue cheese crumbles. You can also thread meatballs on skewers for easy appetizers or set up a “buffalo meatball bar” with various dipping sauces and toppings for guests to customize.

Make Ahead and Storage

Storing Leftovers

I store leftover buffalo meatballs and sauce in an airtight container in the fridge for up to 4 days. Reheating gently on the stove helps keep them moist—just warm slowly while stirring occasionally.

Freezing

This Buffalo Meatball Crockpot Recipe freezes beautifully either before or after cooking. Personally, I bake and freeze the meatballs separately in a single layer first, then freeze the sauce in a separate container. This way I can thaw and combine quickly for last-minute meals.

Reheating

When reheating, I thaw the meatballs overnight in the fridge, then simmer gently in a pot with the sauce on low. This keeps everything moist and prevents the sauce from sticking or burning at the bottom.

Frequently Asked Questions:

Can I use a different meat besides beef?

Absolutely! Ground turkey or bison work nicely and lighten up the dish. Just be mindful that leaner meats can dry out faster, so keep an eye on cooking time or add a bit more moisture with extra milk or sauce.

Do I have to bake the meatballs first?

I highly recommend it! Baking the meatballs at a high temperature briefly before adding them to the crockpot locks in juices and creates a better texture. It also helps prevent them from breaking apart during slow cooking.

How spicy is the buffalo sauce?

The sauce starts moderately spicy thanks to Frank’s Red Hot. You control the heat by adding more or less hot sauce after cooking. I like to add an extra tablespoon or two at the end for a nice kick, but it’s easy to tone down by using less initially.

Will this recipe work in an Instant Pot or pressure cooker?

Yes, but cooking times will vary. I’d recommend browning the meatballs in the oven first as usual, then cooking on high pressure for about 10 minutes, followed by a natural pressure release. Make sure to add a bit of liquid and the sauce to avoid burning.

Final Thoughts

I truly love this Buffalo Meatball Crockpot Recipe because it’s one of those dishes that feels casual but delivers big on flavor and satisfaction. It’s easy to prepare, feeds a crowd, and is endlessly adaptable — perfect for when you want something that impresses minus the stress. Give it a try next time you want a comforting, tasty meal that practically cooks itself. You’ll thank yourself later!