Looking for the perfect appetizer or weeknight dinner with a kick? These Slow Cooker Honey Sriracha Buffalo Meatballs hit all the right notes—sweet, spicy, and full of rich flavor. The sauce simmers down into a sticky glaze that coats every tender bite, while the buffalo meat keeps it hearty and lean. With just a few simple steps, you’ll have a dish that’s crowd-pleasing, family-friendly, and just the right balance of bold and comforting. Whether you serve them over rice, as sliders, or straight from the crockpot at your next party, these meatballs are guaranteed to disappear fast!
Ingredients:
1/4 cup sriracha
1/2 cup honey
3-4 cloves minced garlic
1 tbsp vinegar
1 lb ground buffalo or ground meat of your choice
1/2 tbsp Worcestershire sauce
1/2 cup breadcrumbs
2-3 tbsp milk or heavy cream
1 tbsp Camp Mix Original seasoning
1 egg
Instructions:
Add sriracha, honey, garlic, and vinegar to a slow cooker and heat on high. Once heated through, taste test and adjust sriracha and honey to your sweet/spicy preference.
In a large bowl, combine all other ingredients except for the egg. Then add a few tablespoons of the sauce into the mixture. Mix, then add the egg. Combine well, but do not over mix. You don’t want tough meatballs!
Using a small scooper, portion out meat onto a plate. After they have all been scooped, roll them into balls and place them in the sauce in the slow cooker. If you have to layer, make sure the bottom layer is covered in sauce. *Tip to help form meatballs and avoid cracking: keep your hands slightly damp while rolling them.
Reduce crockpot to low and cook for 4-6 hours.
