Name: Crockpot Buffalo Ranch Meatballs
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 12
Cuisine: American
Ingredients: 32 oz (2 lb) bag frozen homestyle meatballs (beef, turkey, or chicken); 2 cups (16 oz bottle) buffalo wing sauce (Frank’s Red Hot recommended); 1 oz packet ranch seasoning mix; 2 tablespoons butter (optional, for richer sauce); Optional garnishes: sliced green onions, ranch dressing or blue cheese dressing for dipping

These tender Crockpot Buffalo Ranch Meatballs simmer in a bold, tangy sauce blending spicy buffalo wing heat with cool, herby ranch flavor. Using frozen meatballs for convenience, this set-it-and-forget-it appetizer or main delivers game-day perfection, parties, or easy weeknight dinners with minimal effort and maximum taste.

Why You’ll Love This Recipe:

You’ll fall head over heels for this recipe because it’s ridiculously simple — just dump, stir, and walk away while the slow cooker does all the heavy lifting. The combination of fiery buffalo sauce and creamy ranch creates an addictive sweet-heat balance that keeps everyone coming back for more.

It’s perfect for busy weeknights when you want bold flavors without spending hours in the kitchen, and it doubles as a fantastic party appetizer that disappears fast at game days, tailgates, potlucks, or holiday gatherings. The hands-off cooking method frees you up, the ingredients are pantry staples (or a quick grocery run), and cleanup is a breeze with just one pot.

Plus, it’s endlessly versatile — serve as sliders, over rice, or straight from the crock with toothpicks for dipping. Once you try it, it’ll become your go-to for stress-free, flavor-packed meals that impress without the effort.

Yield: 12 servings

Crockpot Buffalo Ranch Meatballs

Easy slow cooker buffalo ranch meatballs: spicy, tangy, and ranch-seasoned for game days, parties, or effortless dinners.

Prep Time 5 minutes

Cook Time 4 hours

Additional Time 5 minutes

Total Time 4 hours 10 minutes

Ingredients

32 oz (2 lb) bag frozen homestyle meatballs (beef, turkey, or chicken)
2 cups (16 oz bottle) buffalo wing sauce (Frank’s Red Hot recommended)
1 oz packet ranch seasoning mix
2 tablespoons butter (optional, for richer sauce)
Optional garnishes: sliced green onions, ranch dressing or blue cheese dressing for dipping

Instructions

Grab your trusty slow cooker (6-quart or larger works best) and lightly spray the inside with non-stick cooking spray — this makes cleanup a dream!
Pour the entire bag of frozen meatballs straight into the crockpot — no need to thaw, they’ll cook perfectly from frozen.
Sprinkle the full packet of ranch seasoning mix evenly over the meatballs like magic flavor dust.
Pour the buffalo wing sauce all over the top — don’t hold back, let it cascade down and coat everything.
If you want an extra velvety sauce, add 2 tablespoons of butter right on top (trust me, it’s worth it!).
Give everything a good gentle stir with a large spoon so the sauce and seasoning hug every meatball evenly.
Pop the lid on, set your slow cooker to LOW for 3–4 hours or HIGH for 1.5–2 hours — walk away and let the magic happen!
About halfway through, lift the lid and give another gentle stir to make sure the sauce coats everything beautifully.
Once the meatballs are hot, tender, and swimming in that irresistible sauce, switch to WARM if serving a crowd.
Scoop into a big bowl or serve straight from the crock — garnish with sliced green onions and set out ranch or blue cheese for dipping. Enjoy every spicy, ranchy bite!

Notes

Adjust spice level to taste — start with less buffalo sauce if you prefer milder heat. These are fantastic for meal prep, game-day buffets, or quick dinners over rice or in sandwiches.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 247Total Fat 19gSaturated Fat 7gUnsaturated Fat 12gCholesterol 56mgSodium 1786mgCarbohydrates 8gFiber 2gSugar 4gProtein 12g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a larger 6-quart or bigger slow cooker to avoid overcrowding and ensure even heating.
Stir gently halfway through cooking to recoat the meatballs in sauce without breaking them apart.
For extra richness, stir in 2 tablespoons of butter at the end — it smooths out the sauce beautifully.
If the sauce thickens too much, add a splash of chicken broth or water to loosen it.
Taste the sauce before serving and adjust heat with more buffalo sauce or a drizzle of honey if it’s too spicy.
Keep the crockpot on the “warm” setting for serving during parties — it holds perfectly for 2–3 hours.

Ingredients Notes:

Frozen meatballs are the star for convenience — opt for homestyle or Italian-style beef meatballs (32 oz bag) as they hold their shape well during slow cooking and absorb the sauce without falling apart. Frank’s Red Hot Buffalo Wing Sauce is the classic choice for authentic tangy-spicy flavor; other brands work but may vary in heat level.

Ranch seasoning mix (1 oz packet) brings that signature herby, garlicky, buttermilk taste — use a full packet for bold flavor, and avoid low-sodium versions unless you want to control the salt. A little butter (optional but recommended) melts in to create a silkier, richer sauce that clings perfectly to each meatball. Fresh green onions and ranch or blue cheese dressing for serving add freshness and cooling contrast to the heat.

Variations and Substitutions:

Switch to ground chicken or turkey meatballs for a lighter version — they work great and pair beautifully with the sauce. For homemade meatballs, mix ground beef/chicken with breadcrumbs, egg, parmesan, and a bit of ranch seasoning before adding to the crockpot. Dial down the heat by using mild buffalo sauce or mixing in honey for a sweet buffalo twist.

Add ½ cup of ranch dressing to the sauce for a creamier, milder result. Try adding sliced jalapeños or crushed red pepper flakes for extra kick, or stir in shredded cheddar near the end for cheesy goodness. Gluten-free? Choose GF frozen meatballs and verify your ranch packet is gluten-free. For a low-carb/keto option, serve over zucchini noodles or cauliflower rice instead of traditional sides.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to revive the sauce. Freeze cooled meatballs and sauce in freezer-safe containers or bags for up to 3 months — thaw overnight in the fridge before reheating slowly to prevent sauce separation.