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These Slow Cooker Sweet and Spicy Buffalo Meatballs will quickly become your go-to easy appetizer! Spicy buffalo hot sauce meets a hint of sweetness for a perfect flavor balance. Whether you’re hosting a holiday party, gearing up for game day, or planning your New Year’s Eve menu, this simple recipe is always a hit!!
I made these for the Army vs. Navy game last weekend, and they disappeared fast. Both kids and adults couldn’t get enough. Anything with buffalo sauce is guaranteed to please a crowd, but I’ll take buffalo meatballs over wings any day! They’re saucy, flavorful, and ridiculously easy to make.
Why You’ll Love This Recipe
If you’re searching for an easy slow cooker appetizer that everyone will love, this one checks all the boxes!
- Perfect for parties: Ideal for potlucks, game days, and family gatherings.
- Sweet and spicy flavor: Tangy buffalo sauce blended with honey and raspberry jam makes these meatballs irresistible.
- Effortless: Just toss everything into your slow cooker and walk away!
- Healthy option available: Use your favorite Paleo or Gluten-Free meatballs from my Slow Cooker Paleo Turkey Meatballs recipe for a cleaner version.
As a nutritionist, I always aim for recipes that balance flavor with mindful ingredients. While using store-bought frozen meatballs makes this dish incredibly convenient, I recommend checking labels for options made with real, simple ingredients and lean protein. The sauce here uses coconut aminos instead of soy sauce, which helps reduce sodium and keeps the flavor naturally sweet and rich. Pair these meatballs with a side of crisp veggies or a fresh salad to round out the meal and add balance to your plate.
How to Make Sweet and Spicy Buffalo Meatballs
You’ll love how effortless these are to make! Here’s how:
- Whisk together buffalo hot sauce, coconut aminos (or soy sauce), Dijon mustard, raspberry jam, honey, and a bit of hot water.
- Place frozen meatballs in the slow cooker.
- Pour the sauce over and stir to coat evenly.
- Cover and cook on high for about 2–3 hours, until the sauce thickens and the meatballs are perfectly glazed.
Instant Pot Option
Want them faster? These also work great in the Instant Pot! Add all sauce ingredients plus a little extra hot water, then cook on high pressure for 5 minutes and quick release. Stir well before serving.
Tips to Make Them Perfect Every Time
- Adjust the spice: For a milder version, reduce buffalo sauce to ½ cup.
- Prep ahead: Mix the sauce a day in advance and store it in the fridge.
- Serve warm: Keep your slow cooker on the “warm” setting for parties.
- Store or freeze leftovers: These reheat beautifully for a quick, protein-packed snack or meal.
The sauce is so good you’ll want to use it for wings, grilled chicken, or even roasted veggies!!
Add these Sweet & Spicy Buffalo Meatballs to your Thanksgiving menu for a fun, flavorful twist! With so many dishes to juggle, my free Thanksgiving Planning Guide can help you stay organized, prep ahead, and enjoy a stress-free, delicious holiday.
Cooking up these Slow Cooker Sweet & Spicy Buffalo Meatballs? Add my Free Holiday Guide to your mix. It’s brimming with game-day appetizers, cozy brunches, and sweet treats to round out your festive spread!
Slow Cooker Sweet and Spicy Buffalo Meatballs
Ingredients
- 40 oz frozen meatballs*
- 2/3 cup Frank’s Red Hot Buffalo Sauce*
- 1/2 cup raspberry preserves
- 1/3 cup GF Tamari soy sauce or coconut aminos
- 1/4 cup honey
- 1 tbsp dijon mustard
- 1/3 cup hot water, (for Instant Pot only)
Instructions
- In a small bowl, mix together hot sauce, honey, preserves, soy sauce, and dijon mustard. Whisk until smooth.
- Pour half of the sauce along the bottom of your slow cooker. Place frozen meatballs on top of the sauce. Pour remaining sauce on the meatballs.
- Set your slow cooker to low and cook for 3 hours. Change temperature to warm, and allow your slow cooker to stay at warm while meatballs are being served.
For the Instant Pot:
- In a medium bowl, whisk together buffalo sauce, coconut aminos, honey, dijon mustard, raspberry preserves, and hot water.
- Place the frozen meatballs in the Instant Pot. Pour the sauce on top and gently toss to coat the meatballs.
- Secure the lid and make sure it's in the sealed position. Select manual or high pressure and cook for 5 minutes.
- Serve hot!
Notes
2/3 cup buffalo sauce gives this recipe quite a bit of “kick”. You can adjust the heat and spiciness by lowering to 1/2 cup buffalo sauce and 1/4 cup water.
A family favorite!! These meatballs are so flavorful and delicious 😋