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Buffalo Ranch Meatballs
Rachel Kim

Buffalo Ranch Meatballs

These meatballs carry buffalo heat without requiring a pile of bones near the couch. Fully cooked chicken meatballs are especially good here, though beef or turkey work too. A little butter rounds the hot sauce, and dry ranch seasoning gives more control than pouring in a creamy dressing.
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Prep Time 8 minutes
Cook Time 3 hours
Total Time 3 hours 8 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 2 lb frozen fully cooked chicken or turkey meatballs
  • 1 cup buffalo-style hot sauce
  • 4 tbsp unsalted butter melted
  • 1 packet 1 oz dry ranch seasoning
  • 2 tbsp honey

Method
 

  1. Add the frozen meatballs to a 4-quart slow cooker.
  2. Whisk the hot sauce, melted butter, ranch seasoning and honey until smooth.
  3. Pour the sauce over the meatballs and stir to coat.
  4. Cover and cook on high for 2 to 3 hours or low for 4 hours, stirring once, until the centers reach 165°F.
  5. Switch to warm and keep covered between servings so the glaze does not dry out.