These little sliders deliver big Buffalo chicken flavor without the messiness of wings. The spicy-sweet meatballs are a hit on game day with kids and adults alike. —Julie Peterson, Crofton, Maryland
Ingredients
- 1/4 cup packed brown sugar
- 1/4 cup Louisiana-style hot sauce
- 1/4 cup honey
- 1/4 cup apricot preserves
- 2 tablespoons cornstarch
- 2 tablespoons reduced-sodium soy sauce
- 1 package (24 ounces) frozen fully cooked Italian turkey meatballs, thawed
- Additional hot sauce, optional
- Bibb lettuce leaves
- 12 mini buns
- Crumbled blue cheese
- Ranch salad dressing, optional
Directions
- In a 3- or 4-qt. slow cooker, mix the first 6 ingredients until smooth. Stir in meatballs until coated. Cook, covered, on low 2-3 hours, until meatballs are heated through.
- If desired, stir in additional hot sauce. Serve meatballs on lettuce-lined buns; top with cheese and, if desired, dressing.
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