Crockpot Buffalo Chicken Meatballs 

Serves 15-18 Meatballs
Crockpot Buffalo Chicken Meatballs recipe has the perfect amount of buffalo kick with our tailored-to-your-taste buffalo sauce. It’s the perfect appetizer for any event. (Gluten-Free & Dairy-Free)

Prep Time: 15 min
Cook Time: 2 hr, 30

1 pound ground chicken
1/4 cup onion, finely diced
1 egg
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 Tablespoons cornmeal
2-3 cups of our homemade buffalo sauce

Preheat oven to 400 degrees F
Line baking sheet with parchment paper
Mix together ground chicken, onion, egg, onion powder, garlic powder, cornmeal.
Form mixture into meatballs and place onto parchment line baking sheet.
Bake for 15-20 Minutes
Coat bottom of crockpot with 1/2 cup buffalo sauce
Place just baked meatballs into crockpot. Pour remaining buffalo sauce over meatballs.
Cook on for at least 2-3 hours.

Homemade Buffalo Sauce Recipe

How to make it at home with 4 simple ingredients that you probably already have on hand! In no time you’ll have homemade buffalo sauce coating your favorite chicken wings. {Gluten-Free, Dairy-Free, Vegetarian & Vegan}

1 cup Franks red hot sauce
1/2 cup white vinegar
1 1/2 Tablespoons paprika
1/2 Tablespoon garlic powder

Whisk together hot sauce, vinegar, paprika, and garlic.
Store in an airtight container in the refrigerator, shaking the sauce to mix together before using.
Stores in the fridge up to 3-4 weeks.


Healthy Peanut Sauce

½ cup creamy peanut butter or creamy roasted almond butter
¼ cup lime juice, freshly squeezed
2 teaspoons fish sauce
2 teaspoons toasted sesame oil
2 teaspoons ume plum vinegar
6 drops stevia
¼ cup water
¼ cup cilantro, minced
2 cloves garlic, pressed
2 teaspoons ginger, freshly minced or grated on a microplane zester
1 teaspoon chili powder or diced jalapeño pepper
In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, stevia, and water
Close jar and shake well
Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined
Use as a dip for jicama and cucumber, or serve over salad or spring rolls

Homemade Sriracha by Joshua Bousel

About This Recipe
Makes 1 1/2 cups
15 minutes
5-7 Days
How to Make Sriracha from Scratch


1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1/2 cup distilled white vinegar


Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.


Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.


Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.


Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months

Blender BBQ Sauce

Blender BBQ Sauce


  • 15oz can Tomato Sauce
  • 1/4 cup Raw Apple Cider Vinegar
  • 2 tablespoons Bragg Liquid Aminos or Coconut Aminos
  • 1 1/2 tablespoons Yellow Mustard
  • 1 tablespoon Hot Sauce
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Hickory Liquid Smoke
  • 2 teaspoons Unsulphered Molasses
  • 30 drops Liquid Stevia


  1. Put all the ingredients in your blender.
  2. If you have a Blendtec you’ll want to use the “Hot Soup” cycle. It will mix all the ingredients for you and heat up the sauce! If you don’t have a Blendtec just blend the ingredients 30-45 seconds and then heat the sauce up on the stove.

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