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In a medium-sized bowl combine hot sauce, butter, garlic, and ¼ teaspoon salt. Whisk until smooth.
Add chicken, egg, ½ teaspoon salt, cayenne pepper, and Panko breadcrumbs to a large bowl. Mix by hand until all ingredients are well incorporated.
Roll chicken mixture into 2-tablespoon sized balls to form meatballs.
Add half of the buffalo sauce into a 6-quart slow cooker.
Next, place meatballs in a single layer on the bottom of the slow cooker.
Lastly, pour remaining buffalo sauce over the meatballs.
Turn slow cooker on High for 3-4 hours or Low for 4-6 hours. Stir meatballs and sauce during the last 30-60 minutes to prevent burning.
Turn off heat and let meatballs and sauce set for at least 20 minutes before serving.*
Serve buffalo chicken meatballs with a sprinkle of green onions, a drizzle of ranch or blue cheese dressing, and these cute bamboo toothpicks. Enjoy!