Crockpot Buffalo Ranch Meatballs
Crockpot Buffalo Ranch Meatballs are the ideal meatball appetizer, cooked in a creamy sauce made from buffalo sauce and ranch seasoning mix.
Enjoy these slow cooker meatballs with a side serving of ranch or blue cheese dressing! These are also super tasty served over some rice!
Recipe Notes:
- If you’d prefer to make your meatballs from scratch instead of using frozen meatballs, then go right ahead. I’ve used frozen meatballs for convenience, but whenever I have some extra time, homemade is the best! Pro Tip: if you make your own, then browning them first before adding them to the Crockpot is recommended so that they hold together better during cooking.
- You can easily make these meatballs with more spicy heat by adding some chili flakes or cayenne pepper.
These Crockpot buffalo ranch meatballs are great as party appetizers by simply adding them to a serving bowl with toothpicks and a side of ranch or blue cheese dressing.
You can also easily turn them into a main meal by adding them to rolls with some sauce drizzled on top, serving them over rice or noodles with your choice of veggies, or enjoy them alongside some garlic mashed potatoes.
Yes, definitely! Thanks to the sweet and tangy flavor in the sauce, you or your guests will hardly even notice the use of vegetarian meatballs instead of turkey or beef meatballs.
Thanks to the growing health trend towards plant-based foods, there’s no shortage of choice of meaty alternatives such as these canned vegan meatballs, whether you source them online or in your local grocery store.
Yes, of course! Once your meatballs are completely cool, transfer them to a baking tray lined with parchment paper and flash-freeze them for about 2 hours.
Once frozen, transfer the meatballs into an airtight container or a Ziploc bag for up to 3 months. This initial flash freezing will help prevent them from sticking together.
Thaw your frozen meatballs overnight in the refrigerator and reheat them in the oven or an air fryer for about 5 minutes.
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These crockpot buffalo ranch meatballs can be stored in the refrigerator in an airtight container for 3-4 days.
Reheat them in an oven-proof dish or pan at 300℉ for 30 minutes, covering them with aluminum foil so they don’t dry out.
Crockpot Buffalo Ranch Meatballs
- Place frozen meatballs into the bottom of a 6qt or larger crockpot.
- Pour the buffalo sauce over the meatballs and add the ranch seasoning and butter to the crockpot. Stir to combine.
- Cook on low for 3-4 hours, or 1-2 hours on high.
- Stir the meatballs to evenly coat and serve. Enjoy!
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Crockpot Buffalo Ranch Meatballs
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Ingredients
- 32 oz package frozen meatballs
- 12 oz bottle buffalo sauce I used Frank’s Red Hot
- 1 oz packet ranch seasoning mix
- 2 tablespoons butter
Instructions
- Place frozen meatballs into the bottom of a 6qt or larger crockpot.
- Pour the buffalo sauce over the meatballs and add the ranch seasoning and butter to the crockpot. Stir to combine.
- Cook on low for 3-4 hours, or 1-2 hours on high.
- Stir the meatballs to evenly coat and serve. Enjoy!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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