Slow Cooker Buffalo Chicken Meatballs
Serves 3015 mins prep120 mins cook
EASY homemade chicken meatballs that simmer in buffalo wing sauce, seasonings, and spices in your slow cooker! Juicy and full of all the flavor of traditional buffalo chicken wings, minus the messy factor! Great for game day parties, holidays, graduations, or anytime you need an appetizer that kids and adults alike just adore!
0 servings
What you need
Instructions
-1 Preheat oven to 400F and line a baking sheet with foil for easier cleanup; set aside. -1 To a large mixing bowl, add the egg, panko bread crumbs, Parmesan, garlic and onion powders, smoked paprika, and mix to combine, using either very clean hands or a wooden spoon. Tip - Don't overmix or the meatballs will be tougher. -1 Using a small scoop, form 1 to 1 1/2-inch meatballs, place them on the prepared baking sheet evenly spaced apart, and bake for 8 minutes. They will not be cooked through at this point, but will finish cooking in the slow cooker.* (See Notes for using store bought meatballs) -1 Transfer the meatballs to a 6 to 8-quart slow cooker, evenly drizzle with buffalo wing sauce, cover your slow cooker, and cook on low for about 2 hours. -1 Optionally serve with ranch dressing, and/or carrot and celery sticks, if desired. Meatballs will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.View original recipe