for preparation and two hours in the slow cooker.Buffalo meatballs with honey and a slow cookerLess than twenty minutes for preparation:
Double the cooking time to two hours and ten minutes.Yield: 4–6 servings Participants:2.25 lbs. of lean ground beeftwo eggsRoughly one cup of crumbled saltine crackers—22 total.Onion, 1/3 cup mincedhalf a cup of milkmeasuring one teaspoon of garlic powder1/4 teaspoon of salt50/50 milligrams of chili powderhalf a teaspoon of paprika-smokedground cumin, 1/2 teaspoonblack pepper, 1/4 teaspoonBuffalo Sauce with Honey Substitute the original Frank’s Red Hot Sauce, 1/4 cup1/2 cup of honeyUse 1/4 cup of apricot preserves, but feel free to swap out the apricot for tangerine or orange if you like. Brown sugar, 1/4 cup1/3 cup of soy sauce1/2 tablespoon of cornstarch for 1 1/2 teaspoons1/2 tbsp of butterWhat to do:1. Bring oven temperature up to 450F. Cover a baking sheet with foil so it forms a rim. Remove from the heat.Add the eggs to a large bowl and whisk to combine.Combine all of the meatball ingredients by adding them and mixing thoroughly.Shape the mixture into meatballs of your choice and then bake them for 8 minutes, or until they’re lightly browned.3. In a medium bowl, mix together the ingredients for the Honey Buffalo Sauce while that cooks. Make a bed of meatballs in the base of your slow cooker.After that, add a little Honey Buffalo Sauce.TOP RANGEAfter that, combine the remaining meatballs with the remaining sauce.5. Put a lid on it and let it cook for two hours on low heat. About an hour into cooking, go back and whisk everything together again; then, taste it. Additional spicy sauce, around a tablespoon and a half’s worth, might be desired.
Enjoy!
