Slow cooker buffalo chicken meatballs are spicy, tangy, and simmered to perfection in a flavorful bath of buffalo sauce. They are perfect for a party.
This week was a busy one for Kim and me. Between writing my next book, the blog, and Kim’s full-time job, we barely had time to get anything done. In fact, we were kind of at a loss for today’s post. Friday night we sat across from each other going over recipe possibilities. With the big game coming up in February, I wanted to create a dish that would compliment a football themed party.
I spent some time on Pinterest and noticed a trend. There appeared to be two very popular appetizers on social media; buffalo chicken wings and meatballs. It didn’t take long for the notion to hit me. What if I combined the two fares? It seemed like a pretty fool-proof recipe. I already had an amazing buffalo sauce recipe from All Recipes. While I did make a few modifications, I still embed the link in this post.
I really think this dish turned out well. It has all the flavor of buffalo chicken wings without the mess. You won’t have to worry about needing a wet towel to enjoy this snack. Furthermore, your house won’t be littered with chicken bones. All in all, I am satisfied with how the meatballs look and taste. I hope you decide to include this recipe in your next party plan because it’s spicy, tangy, and easy to
The homemade buffalo sauce is my favorite part of this dish. I stumbled across this sauce recipe one day while making chicken wings. In your slow cooker, combine the hot sauce, butter, white vinegar, Worcestershire sauce, garlic powder, and salt. Then, set the heat to high and let it cook for about an hour. It is important to whisk the sauce about halfway through the cooking process. Whisking will help the sauce mix properly. Otherwise, the fat from the butter will separate from the hot sauce. Speaking of hot sauce, we use Frank’s Red Hot. It’s a wonderful condiment and I put it on everything. While the mixture is cooking, you can get started on the meatballs.
First, preheat your oven to 350 degrees Fahrenheit. In a large bowl combine the chicken, onion, garlic, Parmesan cheese, breadcrumbs, and the egg. You’re basically going to mix all the ingredients together like you are making a meatloaf. Afterward, roll the meat up into little balls. Try to make the meatballs about 1 inch in diameter. You should get approximately 24 meatballs out the pound of chicken. Next, place the balls of meat on a sheet pan about a ½ inch apart. Once you have shaped all the balls, put the pan in the oven and bake for 25 minutes.
When the meatballs have finished baking, remove them from the oven. Last, transfer the meatballs to the slow cooker, so they take a bath in buffalo sauce. Reduce the slow cooker heat to low and let the meatballs simmer for another 30 minutes. That should give them plenty of time to soak up that delicious sauce. After the 30 minutes have passed, serve the meatballs in a large bowl with toothpicks. The dish can be stored in a sealed container and refrigerated for up to 3 days.
Used for this recipe:
- 1 Cups of red hot sauce Frank’s Red Hot Sauce
- 1 Cup of unsalted butter
- 3 Tablespoons of white vinegar
- 1 Teaspoon Worcestershire sauce
- 1 Teaspoon of garlic powder
- 1 Teaspoon of salt
- 1 Pound ground chicken
- ½ Medium onion finely diced
- 2 Cloves of garlic finely diced
- ¼ Cup grated Parmesan cheese
- ¼ Cup breadcrumbs
- 1 Large egg
In a slow cooker or crock pot, combine the hot sauce, butter, white vinegar, Worcestershire sauce, garlic powder, and salt.
Cook on high heat for 60 minutes, whisk ingredients together about halfway through the cooking process.
Preheat oven to 350 degrees Fahrenheit.
While sauce cooks, combine chicken, onion, garlic, parmesan cheese, breadcrumbs, and egg in a large bowl.
Mix ingredients well.
Roll into ¼ inch meatballs.
Place meatballs on sheet pan.
Bake for 25 minutes.
Remove from oven and place meatballs into buffalo sauce.
Simmer in buffalo sauce for additional 30 minutes.
Remove from buffalo sauce and serve or seal in container and store in fridge for up to 3 days.