Big Game Slow Cooker Buffalo Chicken Meatballs

These meatballs are always a flavorful favorite to enjoy during the big game. You can bring these simple slow cooker buffalo chicken meatballs to any cookout or potluck and your dish will be devoured first every time!

These meatballs will be a hit any time you make them and for any occasion. These delicious slow cooker buffalo chicken meatballs were birthed during a football Sunday game, obviously. I’ve been making these for about two years and they are always very popular. The apricot preserve is the secret ingredient here that really sends these buffalo chicken meatballs over the top. It adds a sticky sweetness to the recipe that is unforgettable. These meatballs are very simple to put together and are definitely something that you will be adding to spice up your usual rotation.

Can I use ground beef, turkey or pork in place of ground chicken?

Absolutely! Any of these ground meat variations would be an excellent way to enjoy your meat in ball form. The apricot and buffalo sauce is so amazing and will compliment any of these different options. And hey, why not get really crazy and make a beef and turkey meatball? With meatballs, the creativity and imagination for them has no limits. Meatballs are always crowd pleasers, period.

How long can these meatballs keep in the freezer for?

These meatballs will keep in the freezer for 2-3 months as long as they are properly stored. Make sure to keep them in a tightly closed and air-free Ziplock freezer bag.

I don’t want my buffalo sauce to be too spicy. What alterations can I make?

You can cut the 1/2 cup of the Frank’s Red Hot Buffalo Sauce down to 1/4 of a cup. The 1/2 cup of the buffalo sauce definitely gives these meatballs quite the kick so feel free to adjust the heat level according to your or your party’s preference. Personally, I find most buffalo sauces to be too Tabasco-y (sure, that’s a word) so I always stick to my Frank’s Red Hot Buffalo Sauce but of course, use what you love.

I am out of apricot preserve. What can I substitute it with?

If you find yourself out of apricot preserve or if it just isn’t your cup of tea, honey makes an excellent substitute. Peach or nectarine preserves would also work well with the buffalo flavor of this dish.

Can I adjust this recipe to make it on the stovetop?

Yes! Prepare the meatballs according to the recipe directions. Make your buffalo sauce mixture in a large pot. It will need to accommodate your meatballs as well. You won’t need to microwave anything if you’re cooking over the stovetop. Put your pan sprayed pot over medium heat and whisk the sauce ingredients until the sauce reaches a smooth consistency. Do this 3-5 minutes prior to when your meatballs finish baking. Add the meatballs and stir to combine. Cover the pot and adjust the heat to low. Allow to simmer on low for about 30 minutes. Serve and enjoy!

Slow Cooker Buffalo Chicken Meatballs

Dominique Collins-Bloomfield

These meatballs are always a flavorful favorite to enjoy during the big game. You can bring these simple slow cooker buffalo chicken meatballs to any cookout or potluck and your dish will be devoured first every time!

5 from 3 votes

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Course Appetizer, Main Course

Cuisine American

Ingredients

  

• 2 Pounds ground chicken
• ⅓ Cup Italian-style bread crumbs
• 1 egg
• ¼ Cup grated parmesan cheese
• 1 Teaspoon salt
• ½ Teaspoon black pepper
• 1 Teaspoon garlic powder
• 1 Teaspoon dried oregano
• 1 Teaspoon dried parsley

Buffalo Sauce

• ½ Cup Frank's Red Hot Wings Buffalo Sauce
• ½ Cup apricot preserve
• 3 Tablespoons brown sugar
• 2 Tablespoons corn starch

Instructions

 

• Preheat oven to 385°. In a large mixing bowl, add ground chicken, Italian-style breadcrumbs, egg, grated parmesan cheese, salt, black pepper, garlic powder, dried oregano and dried parsley. Use your hands to mix the ingredients until evenly combined. Take care to not over mix the meat. Roll the mixture into 2-inch meatballs. I find that when working with ground chicken, the more delicate, the better. Gently roll and and move the meatball from palm to palm until the desired shape is achieved.
• Place the meatballs evenly spread apart on a large pan sprayed baking sheet. Bake for 12 minutes. Then, flip the meatballs and bake for an additional 5 minutes.
  
• Combine buffalo sauce, apricot preserve and brown sugar. Whisk together and microwave for 45 seconds. Add corn starch and whisk in until smooth and fully combined.
• Add the meatballs to a pan sprayed slow cooker. Cover with the buffalo sauce mixture and stir until completely coated. Slow cook on high for 2 hours or slow for 4 hours. Enjoy!

Notes

This recipe yields approximately 20 meatballs.