Buffalo Honey Meatballs

Just in time for the weekend’s games, I whipped up a batch the Honey Buffalo Meatballs in the Crock Pot (that’s a slow cooker to the trademark-minded). I used a mixture of ground beef and bratwurst, and replace the standard bread crumbs with ground Cheez-it crackers.

Buffalo Honey Meatballs

Ingredients

    For the Meatballs
  • 1½ pound ground beef
  • ½ pound Redneck® bratwurst, removed from casing
  • 1 cup blue cheese, crumbled
  • 1 cup Cheezit crackers, crushed
  • ½ medium onion, finely chopped
  • 2 large eggs, lightly beaten
  • 1 teaspoon chili powder
  • 1 teaspoon Cajun spice blend
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
    For Buffalo Honey Sauce
  • 1 cup Frank's RedHot® hot sauce
  • ½ cup cold unsalted butter
  • ½ cup honey
  • ½ cup apricot preserves
  • ¼ teaspoon Worcestershire sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • Few drops of Naga Scorpion Hot Sauce
    Options
  • Hot cooked rice or pasta
  • Sliced celery

Instructions

  1. Preheat oven to 400°F
  2. Combine meatball ingredients; mix lightly
  3. Shape meat mixture into balls
  4. Bake on a baking pan until lightly browned, 12-15 minutes
  5. In a small saucepan over medium-low heat, whisk together sauce ingredients
  6. Transfer meatballs to a 3-qt. slow cooker
  7. Add sauce
  8. Cook, covered, on low 2 hours
  9. Serve with hot cooked rice or pasta and sliced celery

Meatballs - preassembly
Meatballs – preassembly
Buffalo Honey Sauce - preassembly
Buffalo Honey Sauce – preassembly
Buffalo Honey Sauce
Buffalo Honey Sauce
Just out of oven
Just out of oven
Buffalo Honey Meatballs - ready to eat
Buffalo Honey Meatballs – ready to eat

Thoughts?