Easy Appetizer Recipe: Slow-Cooker Buffalo (Sans The) Wings

Okay, okay, so the Super Bowl did not go as planned. (Next year, Broncos!) But our party was great, and these Slow-Cooker Buffalo (Sans The) Wings turkey meatballs were a delicious, delicious hit.

I was inspired by two amazing-sounding recipes: Slow Cooker Buffalo Ranch Turkey Meatballs by 365 Days of Slow Cooking and Crockpot Buffalo Chicken Meatballs by Momables. But they weren’t quite what I was looking for, so I improvised. They taste just like hot wings, but they’re cheaper, easier to make, can be eaten on toothpicks, and don’t include picking out bones—and that, my friends, is a win-win-win-win for party food.

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Slow-Cooker Buffalo (Sans The) Wings
Makes approximately 25 meatballs


  • Lean ground turkey, 2 lbs.
  • Dry onion, 2 t.
  • Garlic powder, 2 t.
  • Red pepper, 2 t.
  • Bread crumbs, 1/2 C.
  • Egg, 1
  • Buffalo sauce, 1 jar


  • Mix the meat, dry seasonings, bread crumbs, and egg in a mixing bowl.
  • Roll the meat into 3/4-inch to 1-inch balls and place in your slow cooker.
  • Pour buffalo sauce over the meatballs until fully covered.
  • Cook on low for 2 hours, then stir. Stir every 60 minutes or so and cook on low for another 4 to 5 hours.
  • Serve on picks with ranch dressing and celery.

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Yum. Yum. Yum.

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