Thursday, June 2, 2016

SLOW COOKER HONEY BUFFALO MEATBALLS!!! Yum

SLOW COOKER HONEY BUFFALO MEATBALLS





SLOW COOKER HONEY BUFFALO MEATBALLS


 
PREP TIME
COOK TIME
TOTAL TIME
Serves: 70 meatballs
INGREDIENTS
  • Meatballs
  • 2 pounds lean ground beef
  • 2 eggs
  • 22 saltine crackers, crushed (approx. 1 cup)
  • 1/3 cup dry minced onion
  • 1/2 cup milk
  • 1 tablespoons brown sugar
  • 1 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoons chili powder
  • 1/2 teaspoons smoked paprika
  • 1/2 teaspoons ground cumin
  • 1/4 teaspoons black pepper

  • Honey Buffalo Sauce
  • 1/4 cup Frank’s Red Hot Original Sauce, plus more to taste
  • 1/4 cup + 1 tablespoon honey
  • 1/4 cup apricot preserves
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons cornstarch

INSTRUCTIONS
  1. Preheat oven to 450F degrees. Line a rimmed baking sheet with foil. Set aside.
  2. 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.
  3. 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).
  4. Line the bottom of your slow cooker with meatballs, drizzle with some Honey Buffalo Sauce, then remaining meatballs followed by the remaining Sauce.
  5. 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.