Crock Pot Buffalo Ranch Meatballs
These Crock Pot Buffalo Ranch Meatballs combine the tangy heat of buffalo sauce with creamy ranch for a flavor explosion that is a hit at any gathering or family dinner.
Ingredients
For the Meatballs
- 1 lb ground beef (or turkey) Choose lean for a healthier option.
- 1/2 cup breadcrumbs For binding and texture.
- 1/4 cup grated Parmesan cheese Feel free to omit for a dairy-free version.
- 1 large egg A flax egg can be used as a vegan substitute.
- 1 teaspoon garlic powder Infuses a warm, savory flavor.
- 1/2 teaspoon onion powder A subtle sweetness complements the dish.
- 1/2 cup buffalo sauce The star of the show.
- 1/2 cup ranch dressing Use homemade for a fresher taste.
- Salt and pepper to taste Enhances all the flavors beautifully.
Instructions
Preparation
- In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Use your hands to mix until well combined—make sure not to overwork it.
- Using your hands, roll the mixture into meatballs about 1 inch in diameter. You should get around 20 meatballs, or more depending on the size you prefer.
- Spray the inside of your slow cooker with a non-stick spray or line it with parchment paper for easier cleanup.
Cooking
- Place the meatballs in the slow cooker in a single layer if possible.
- In a small bowl, mix together the buffalo sauce and ranch dressing. Pour the sauce mixture evenly over the meatballs, ensuring they are well-coated.
- Cover and cook on low for 2-3 hours. You’ll know they are done when the meatballs are cooked through and the sauce is bubbling.
Notes
Feel free to personalize your meatballs! Add finely chopped veggies or swap sauces as desired. For storage, let leftovers cool completely before refrigerating for up to 3 days, or freeze for longer storage.