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Slow Cooker Sweet Buffalo Meatballs

Name: Slow Cooker Sweet Buffalo Meatballs
Prep time: 15 min
Cook time: 2 h
Total time: 17 min
Yield: 12
Cuisine: American/Classic
Ingredients: 2 LBS Laura's Lean Ground BeefLaura's 96% Lean; 2 Eggs; 1/2 Cup Panko crumbs; 1/2 Cup Oniondiced; 1/2 Cup Milk; 3 TBSP Brown sugar; 1 TSP Garlic salt; 1 TSP Onion powder; 1 TSP Chili powder; 1/2 TSP Smoked paprika; 1/2 TSP Ground cumin; 1/4 TSP Black pepper; 1/4 Cup Frank's Red Hot Original Saucemore to taste; 2 TBSPS Honey; 1/4 Cup Apricot or peach preserves; 1/4 Cup Brown sugar; 2 TBSPS Soy sauce; 1 1/2 TBSPS Cornstarch

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Ingredients

2 lbs Laura's Lean Ground Beef (Laura's 96% Lean)
2 Eggs
1/2 cup Panko crumbs
1/2 cup Onion (diced)
1/2 cup Milk
3 tbsp Brown sugar
1 tsp Garlic salt
1 tsp Onion powder
1 tsp Chili powder
1/2 tsp Smoked paprika
1/2 tsp Ground cumin
1/4 tsp Black pepper
1/4 cup Frank's Red Hot Original Sauce (more to taste)
2 tbsps Honey
1/4 cup Apricot or peach preserves
1/4 cup Brown sugar
2 tbsps Soy sauce
1 1/2 tbsps Cornstarch

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 15 Minutes
Cook Time: 2 Hours
Total Time: 135 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Preheat oven to 450F degrees. Line a rimmed baking sheet with foil. Set aside.

2. In a large bowl, add eggs and whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.

3. Meanwhile, add all of the Buffalo Sauce ingredients (Frank's Hot Sauce, honey, preserves, brown sugar, soy sauce, corn starch) to a medium bowl and whisk to combine.

4. Line the bottom of your slow cooker with meatballs, drizzle with some Buffalo Sauce, then remaining meatballs followed by the remaining sauce.

5. Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional hot wings sauce. Keep warm until serving.

Recipe credit: Amanda Nighbert RD