Slow Cooker Honey Buffalo Meatballs Food

HONEY BUFFALO MEATBALL SLIDERS

Steps:

• In a 3- or 4-qt. slow cooker, mix the first 6 ingredients until smooth. Stir in meatballs until coated. Cook, covered, on low 2-3 hours, until meatballs are heated through., If desired, stir in additional hot sauce. Serve meatballs on lettuce-lined buns; top with cheese and, if desired, dressing.

MEATBALLS IN HONEY BUFFALO SAUCE

Steps:

• Preheat oven to 400°. Combine first 10 ingredients. Add meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on a greased rack in a 15x10x1-in. baking pan lined with foil until lightly browned, 12-15 minutes. Meanwhile, in a small saucepan over medium heat, whisk together sauce ingredients until brown sugar is dissolved., Transfer meatballs to a 3-qt. slow cooker; add sauce. Cook, covered, on low until meatballs are cooked through, about 2 hours. Serve with hot cooked rice or pasta and, if desired, sliced celery., Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water or broth if necessary. Serve as directed.

SLOW COOKER HONEY BUFFALO MEATBALLS RECIPE - (4.2/5)

Steps:

• Preheat oven to 450°F. Line a rimmed baking sheet with foil. Set aside. In a large bowl, add eggs and gently whisk. Add all remaining meatball ingredients and mix until well combined. Roll meat mixture into desired meatball size. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned. Meanwhile, add all of the Honey Buffalo Sauce Ingredients to a medium bowl and whisk to combine (only use ¼ cup hot sauce at this point. You can 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, gently stirring an hour after cooking. When done, taste and stir in additional hot wings sauce (I add 1 ½ more tablespoons which is pretty spicy.) Keep warm until serving.

BUFFALO CHICKEN MEATBALL SUBS (SLOW COOKER)

Steps:

• Heat oven to 450. Coat bottom of a baking dish with oil.
• In a large bowl, combine ground chicken, bread crumbs, carrot, celery, egg, and 2 tablespoons buffalo sauce; mix until just incorporated. Firmly roll the mixture into 12 balls, about 2 inches each; place in prepared dish.
• Bake 15 minutes, or until lightly browned and cooked through.
• Transfer meatballs to slow cooker. Pour remaining 1 cup buffalo sauce on top. Cover and cook on low 8 to 10 hours.
• Keep warm until ready to eat.
• Combine the blue cheese and yogurt in a small dish. Use the back of a spoon to mash it into a smooth paste. To serve, spread cut rolls with blue cheese spread. Top with meatballs. Spoon on additional sauce from bottom of slow cooker, as desired.