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- Preparation Time
Less than 20 minutes - Cooking Time
2 hours and 10 minutes - Serves
4–6 servings - Difficulty
Easy
Ingredients
- 2.25 lbs lean ground beef
- 2 eggs
- Approximately 1 cup crumbled saltine crackers (about 22 crackers)
- 1/3 cup minced onion
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 50/50 milligrams chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- For the Honey Buffalo Sauce:
- 1/4 cup Frank’s Red Hot Sauce (original)
- 1/2 cup honey
- 1/4 cup apricot preserves (or substitute with tangerine or orange preserves)
- 1/4 cup brown sugar
- 1/3 cup soy sauce
- 1 1/2 teaspoons cornstarch
- 1/2 tablespoon butter
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with foil and set aside.
- In a large bowl, whisk the eggs together.
- To the bowl, add the ground beef, crumbled saltine crackers, minced onion, milk, garlic powder, salt, chili powder, smoked paprika, ground cumin, and black pepper. Mix everything thoroughly until well combined.
- Shape the mixture into meatballs of your desired size and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for about 8 minutes, or until they are lightly browned. Remove from the oven and set aside.
- In a medium bowl, combine the ingredients for the Honey Buffalo Sauce: Frank’s Red Hot Sauce, honey, apricot preserves, brown sugar, soy sauce, cornstarch, and butter. Mix until well blended.
- Place a layer of meatballs in the base of the slow cooker. Pour a portion of the Honey Buffalo Sauce over the meatballs.
- Add another layer of meatballs on top and pour the remaining sauce over them.
- Cover the slow cooker with the lid and cook on low heat for 2 hours. After about 1 hour of cooking, stir the meatballs gently to coat them with the sauce. Taste and adjust seasoning if desired, adding more spicy sauce if preferred.
- Serve the Buffalo Meatballs with Honey hot as a main dish or as an appetizer. Enjoy!
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