Sweet and sour and tangy, these meatballs are perfect for serving over rice!
INGREDIENTS:
Meatballs:
2 pounds (908 grams) ground beef
2 eggs
22 soda crackers, crumbled (saltine crackers)
1/3 cup (56 grams) minced onion
½ cup (125 ml) milk
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) salt
½ teaspoon (3 ml) chili powder
½ teaspoon (3 ml) paprika
½ teaspoon (3 ml) cumin
¼ teaspoon (1 ml) pepper
Buffalo Honey Sauce:
¼ cup (65 ml) Frank’s Red Hot sauce
¼ cup (65 ml) honey
¼ cup (65 ml) apricot jelly
¼ cup (50 grams) brown sugar
2 tablespoons (30 ml) soy sauce
1 ½ tablespoon (23 ml) cornstarch
1 tablespoon (15 grams) melted butter
PREPARATION:
Preheat oven to 450°F (230°C) and line a baking sheet with aluminum foil.
In a bowl, whisk the eggs, then add all the meatball ingredients and mix well. Form the mixture into balls and place them on the baking sheet—Bake for 8 to 10 minutes to brown.
Meanwhile, whisk together all the ingredients for the honey buffalo sauce.
Cover the bottom of the slow cooker with the meatballs, then cover with some of the sauce, layer with the remaining meatballs and pour in the remaining sauce.
Cover and cook on low for 2 hours, stirring halfway through.