Ingredients
Scale
- 1 cup (339 g) honey
- 1 cup (256 g) buffalo sauce
- 1 cup (200 g) light brown sugar, packed
- 2 tablespoons cornstarch
- 2 teaspoons yellow mustard
- 48 ounces (two 24-ounce bags) frozen meatballs, fully cooked (approximately 56 meatballs)
- Fresh parsley, minced (for garnish)
Instructions
- Whisk together honey, buffalo sauce, brown sugar, cornstarch, and yellow mustard until smooth.
- Add frozen meatballs to the sauce and stir until coated.
- Transfer coated meatballs and sauce to the slow cooker, spreading them evenly.
- Cover and cook on low for 3 hours, stirring occasionally.
- Serve warm, garnished with minced parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Add crushed red pepper flakes for extra heat.
Store leftovers in an airtight container for up to 3 days.
Stir gently to avoid breaking the meatballs.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 80
- Sugar: 8
- Sodium: 230
- Fat: 3.5
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 3
- Cholesterol: 20