A Crowd-Pleasing Sweet Heat That Everyone Goes Crazy For
The first time I ever made meatballs in a slow cooker I was immediately hooked. They are so tasty and full of flavor, I can’t seem to reach the same results any other way. These are exceptionally good because of that lovely spicyness!
Ingredients:
Meatballs
- 2 pounds ground beef
- 2 eggs
- 22 saltine crackers, crushed
- ⅓ cup dry minced onion
- ½ cup milk
- 1 tablespoons brown sugar
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoons smoked paprika
- ½ teaspoons ground cumin
- ¼ teaspoons black pepper
Honey Buffalo Sauce
- ¼ cup Frank’s Red Hot Original Sauce, plus more to taste
- ¼ cup honey
- ¼ cup apricot preserves
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1½ tablespoons cornstarch
Instructions:
- Preheat oven to 450F degrees. Line a baking sheet with foil.
- Whisk eggs gently in a large bowl. Add all remaining ingredients and mix until well combined. Roll meat mixture into desired meatball size. Place meatballs onto baking sheet and bake for 8 minutes, or until lightly browned.
- Meanwhile, add all of the Honey Buffalo Sauce Ingredients to a bowl and whisk to combine (only use ¼ cup hot sauce at this point. Add more hot sauce to taste at the end of cooking).
- Line the bottom of your slow cooker with meatballs, drizzle with some Honey Buffalo Sauce, then remaining meatballs followed by the remaining Sauce.
- Cover and cook on low heat for 2 hours, stir an hour after cooking. When done, taste and stir in additional hot wings sauce. Keep warm until serving.
Quick Tip: Adjust the heat based on the amount, and type, of hot sauce you put in!
Thanks to Carlsbad Cravings for this juicy combination of sweet and spicy!
Pages: 1 2
how do I save this recipe for the meatballs or can you email it to me.
I want to save this to my recipe file on my phone but do not know how.
tell Steven to try these.
How long would you cook these without the slow cooker? Would you just continue to bake?