Slow Cooker Sweet and Spicy Buffalo Meatballs
Servings: 10 servings
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
To use a Paleo or GF version of meatballs, use this recipe in place of frozen meatballs.
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.
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.