Slow Cooker Sweet and Spicy Buffalo Meatballs
Sweet meets spicy in these slow cooker meatballs that are made for sharing. Whether you're serving them for game day, holiday parties, or an easy dinner, they're the kind of recipe guests keep coming back for until the slow cooker is empty.
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.