Ingredients:
Meatballs
- 2 pounds ground beef
- 2 eggs
- 22 saltine crackers, crushed
- ⅓ cup dry minced onion
- ½ cup milk
- 1 tablespoons brown sugar
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoons smoked paprika
- ½ teaspoons ground cumin
- ¼ teaspoons black pepper
Honey Buffalo Sauce
- ¼ cup Frank’s Red Hot Original Sauce, plus more to taste
- ¼ cup honey
- ¼ cup apricot preserves
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1½ tablespoons cornstarch
Instructions:
- Preheat oven to 450F degrees. Line a baking sheet with foil.
- Whisk eggs gently in a large bowl. Add all remaining ingredients and mix until well combined. Roll meat mixture into desired meatball size. Place meatballs onto baking sheet and bake for 8 minutes, or until lightly browned.
- Meanwhile, add all of the Honey Buffalo Sauce Ingredients to a bowl and whisk to combine (only use ¼ cup hot sauce at this point. Add more hot sauce to taste at the end of cooking).
- Line the bottom of your slow cooker with meatballs, drizzle with some Honey Buffalo Sauce, then remaining meatballs followed by the remaining Sauce.
- Cover and cook on low heat for 2 hours, stir an hour after cooking. When done, taste and stir in additional hot wings sauce. Keep warm until serving.
