Ingredients

The following ingredients have 10 Servings
  • 40 oz frozen meatballs*
  • 2/3 cup Frank's Red Hot Buffalo Sauce*
  • 1/2 cup raspberry preserves
  • 1/3 cup GF Tamari soy sauce or coconut aminos
  • 1/4 cup honey
  • 1 tbsp dijon mustard
  • 1/3 cup hot water ((for Instant Pot only))

Instruction

  • In a small bowl, mix together hot sauce, honey, preserves, soy sauce, and dijon mustard. Whisk until smooth.
  • Pour half of the sauce along the bottom of your slow cooker. Place frozen meatballs on top of the sauce. Pour remaining sauce on the meatballs.
  • Set your slow cooker to low and cook for 3 hours. Change temperature to warm, and allow your slow cooker to stay at warm while meatballs are being served.