Instructions:
Preheat the oven to 450°F. Line a baking sheet with foil, ensuring it forms a rim. Set aside.
In a large bowl, whisk the eggs.
Add ground beef, crumbled saltine crackers, minced onion, milk, garlic powder, salt, chili powder, smoked paprika, ground cumin, and black pepper to the bowl with eggs. Mix thoroughly until well combined.
Shape the mixture into meatballs of your desired size and place them on the prepared baking sheet.
Bake the meatballs for about 8 minutes, or until they are lightly browned. Remove from the oven and set aside.
For the Honey Buffalo Sauce:
In a medium bowl, combine Frank’s Red Hot Sauce, honey, apricot preserves, brown sugar, soy sauce, cornstarch, and butter. Mix well until smooth.
Assembly:
Arrange a layer of meatballs in the bottom of your slow cooker.
Pour a portion of the Honey Buffalo Sauce over the layer of meatballs.
Repeat the layering process with the remaining meatballs and sauce.
Cover the slow cooker with a lid and cook on low heat for approximately two hours.
About halfway through the cooking time, open the slow cooker and whisk the sauce and meatballs together. Taste and adjust seasoning, adding additional hot sauce if desired.
Once cooked, serve the Buffalo Meatballs with Honey hot as a main dish or as a toothpick appetizer for parties and gatherings. Enjoy!
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