Cooking Duration: 10 minutes plus a further 2 hours
Yields: 4-6 servings
Ingredients:
Two eggs
22 saltine crackers, pulverized (about 1 cup)
0.33 cups of finely chopped onion
0.5 cups of milk
1 teaspoon of garlic powder
1 tsp salt
0.5 teaspoons of chili powder
0.5 teaspoons of smoked paprika
0.5 tablespoons of cumin powder
0.25 teaspoons of black pepper
Buffalo sauce made with honey
0.25 cups of Frank’s Red Hot Original Sauce
0.25 cups of honey 0.25 cups of apricot preserves (alternatively, tangerine or orange preserves may be used if apricot is not preferred)
0.25 cups of brown sugar
2 tablespoons of soy sauce
1.5 teaspoons of cornstarch
1 tablespoon of butter
Instructions:
1. Set the oven temperature to 450 degrees Fahrenheit. Cover a baking pan with a rim using aluminum foil. Put aside.
2. Place eggs in a large basin and beat vigorously.
Incorporate the other Meatball Ingredients and blend until well blended.
Shape the dough into meatballs of your desired size and arrange them on a baking tray. Bake in the oven for 8 minutes until they are lightly browned.
3. Meanwhile, combine the Honey Buffalo Sauce Ingredients in a medium bowl and mix them together.
4. Place the meatballs in the bottom of your slow cooker.
Coat with a little amount of the Honey Buffalo Sauce.
Subsequently, add the remaining meatballs to the sauce.
5. Lastly, place a cover over the dish and simmer it on low heat for a duration of 2 hours. Ensure that you go and thoroughly mix all the ingredients together again around one hour into the process – and sample it. Consider incorporating more spicy sauce into the mixture, aiming for around one and a half tablespoons.