Name: Honey Buffalo Crockpot Meatballs
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Cuisine: American
Ingredients: 2 pounds frozen fully cooked meatballs (beef, chicken, or turkey); 1 cup buffalo wing sauce (mild or medium); ½ cup honey; ¼ cup ketchup; 2 tablespoons brown sugar; 1 tablespoon soy sauce; 1 teaspoon garlic powder; Salt and pepper, to taste; Optional garnish: chopped green onions, sesame seeds, or red pepper flakes

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This easy crockpot recipe features frozen meatballs simmered in a sweet and spicy honey buffalo sauce. It’s perfect for parties, game days, or a quick weeknight dinner with almost zero effort. Honey Buffalo Crockpot Meatballs

Why I’ll Love This Recipe

I love that this recipe is incredibly simple—just toss everything in the slow cooker and let it go. The combination of buffalo sauce and honey creates a perfect sweet-heat balance that clings to each meatball. I don’t need to prep anything from scratch, and yet it tastes like I spent hours in the kitchen. Whether I serve them as an appetizer or a main dish over rice, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds frozen fully cooked meatballs (beef, chicken, or turkey)
1 cup buffalo wing sauce (mild or medium)
½ cup honey
¼ cup ketchup
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon garlic powder
Salt and pepper, to taste
Optional garnish: chopped green onions, sesame seeds, or red pepper flakes

Directions

In a bowl, I whisk together the buffalo sauce, honey, ketchup, brown sugar, soy sauce, and garlic powder until smooth.
I add the frozen meatballs to the crockpot, pour the sauce over them, and stir gently to coat.
I cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2½ hours, until the meatballs are hot and the sauce thickens slightly.
I stir before serving and garnish with green onions or sesame seeds if I feel fancy.

Servings and timing

This recipe makes about 6–8 servings as an appetizer, or 4 servings as a main course.
Prep takes only 5 minutes, and cook time is 3 to 4 hours on low or 2 to 2½ hours on high.

Variations

I swap in BBQ sauce for part of the buffalo sauce for a smokier flavor.
When I want it milder, I use less buffalo sauce and add extra honey.
Sometimes I use turkey or chicken meatballs instead of beef.
A splash of pineapple juice or a spoonful of crushed pineapple gives it a tropical twist.
For more heat, I stir in cayenne or a drizzle of sriracha.

Storage / reheating

To store: Once cooled, I keep the meatballs in an airtight container in the fridge for up to 4 days.
To reheat: I microwave them in short bursts or warm them on the stove with a splash of water.
To freeze: I freeze cooled meatballs in a sealed container or bag for up to 2 months, then thaw overnight in the fridge before reheating.

FAQs

What if I want to use homemade meatballs?

I just make sure they’re fully cooked before adding to the crockpot. This recipe is meant for fully cooked meatballs.

How spicy are these?

That depends on the buffalo sauce I use. Milder sauces give it a gentle kick, while hot ones make it fiery. I adjust with more or less honey.

Can I double the recipe?

Yes, I just use a bigger slow cooker and stir once or twice during cooking to make sure everything heats evenly.

Do I need to thaw the meatballs first?

Nope—I add them straight from the freezer. That’s one of the best parts.

What can I serve these with?

I like them with rice, mashed potatoes, in sub rolls, or just with toothpicks as party snacks. A side of coleslaw works great, too.

Conclusion

This honey buffalo crockpot meatball recipe is one of my go-tos when I need something fast, delicious, and crowd-pleasing. The sauce is addictive, and the ease of using frozen meatballs makes it almost too easy. I keep the ingredients on hand so I can throw this together whenever I need a low-effort dish that still impresses.