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Meatballs in Honey Buffalo Sauce

My family loves the sweet and spicy combination and declared this recipe an instant favorite just for that reason. The meatballs start sweet but finish with a little heat! —Anne Ormond, Dover, New Hampshire
  • Total Time
    Prep: 45 min. Cook: 2 hours
  • Makes
    about 2-1/2 dozen


  • 2 large eggs, lightly beaten
  • 15 Ritz crackers, crushed
  • 1/2 medium onion, finely chopped
  • 1/4 cup 2% milk
  • 4 teaspoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground chipotle pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • SAUCE:
  • 1/2 cup honey
  • 1/4 cup Buffalo wing sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons orange marmalade
  • 2 tablespoons apricot spreadable fruit
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • Hot cooked rice or pasta
  • Sliced celery, optional


  • Preheat oven to 400°. Combine first 10 ingredients. Add meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on a greased rack in a 15x10x1-in. baking pan lined with foil until lightly browned, 12-15 minutes. Meanwhile, in a small saucepan over medium heat, whisk together sauce ingredients until brown sugar is dissolved.
  • Transfer meatballs to a 3-qt. slow cooker; add sauce. Cook, covered, on low until meatballs are cooked through, about 2 hours. Serve with hot cooked rice or pasta and, if desired, sliced celery.
  • Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water or broth if necessary. Serve as directed.
Nutrition Facts
3 meatballs with 2 tablespoons sauce: 258 calories, 10g fat (3g saturated fat), 81mg cholesterol, 459mg sodium, 30g carbohydrate (26g sugars, 0 fiber), 14g protein.

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