Sriracha Honey Slow Cooker Meatballs

Sriracha Honey Slow Cooker Meatballs

MAKES 24
ACTIVE TIME 20 Min
TOTAL TIME 4 Hours 20 Minutes

INGREDIENTS

• 1 cup sriracha hot chili sauce (Huy Fong, the one with the rooster on the package)
• 1 cup honey
• 1/4 cup fresh lime juice (approximately 2 limes)
• 2 pounds lean ground beef (I used 85%)
• 1 cup panko bread crumbs
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 large eggs

INSTRUCTIONS

1. Combine sriracha, honey and lime juice in a slow cooker on high heat.
2. In a large bowl add remaining ingredients, except eggs. Stir sriracha sauce in slow cooker until combined.  Taste and add additional honey or sriracha as necessary to suit your heat preference. Add 1/4 cup of sauce into meatball mixture, fold mixture together 2 times, then add eggs.
3. Mix well, do not over mix or you will have tough meatballs. Place a sheet of wax paper (approximately 9"x9") on your countertop. Using a 2 tablespoon scoop, portion out meat and place on wax paper.  After all meatballs have been scooped, roll into balls and place them into the slow cooker. Once about half of the meatballs are in the slow cooker, spoon sauce over the tops of them. Continue adding meatballs until they are all in the slow cooker.  You may have to layer them, just be sure the bottom layer is thoroughly coated in sauce before you add the next layer.
4. Reduce heat to low, cover slow cooker and cook for 4-8 hours. Serve and enjoy.

COOK'S NOTE:  If you lightly wet your hands the meatballs will form better and crack less.
You can take the lid off after 2 hours to allow the sauce to thicken or you can transfer the sauce to saucepan on the stove top and cook until reduced by half, or to desired consistency. The meatballs are perfect whether the sauce is cooked down or not. It is personal preference.
Sriracha is HOT is it HOT CHILI sauce. This recipe is medium heat. If you prefer insanely hot, decrease the amount of honey and increase the sriracha. If you prefer milder heat increase the honey and decrease the sriracha.

source:http://www.theslowroasteditalian.com

Slow Cooker Buffalo Chicken Pasta

Slow Cooker Buffalo Chicken Pasta

Cook time 4 hours
Total time 4 hours
Author: Mandy Bird
Serves: 6

Ingredients

• 3 boneless, skinless chicken breasts
• 24 oz chicken broth
• 8 oz cream cheese, cut into pieces
• 1½ cups shredded cheddar cheese
• ½ cup Buffalo Wing sauce, divided
• 2 Tbsp. dry ranch dressing mix
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 Tbsp cornstarch
• 1 Tbsp water
• 16 oz fettuccine noodles

Directions

1. In a slow cooker, place the chicken, broth, ¼ cup buffalo wing sauce, ranch mix, garlic powder and salt. Top with the cream cheese and cheddar cheese.
2. Cover and cook on high 4 hours or low 8 hours.
3. Remove the chicken and shred with two forks. Add the remaining ¼ cup buffalo wing sauce to the chicken and stir to coat. Set aside.
4. Mix together the cornstarch and cold water. Add to the slow cooker and whisk everything together.
5. Add the chicken back in along with the noodles.
6. Cover and cook another hour until noodles are done, stirring every 15 minutes.

source:http://mandysrecipeboxblog.com

Slow Cooker Honey Buffalo Ribs

Slow Cooker Honey Buffalo Ribs

Prep Time 15 minutes
Cook Time 4 hours
Servings 6-8 servings

INGREDIENTS

• 4-5 pounds baby back pork ribs membrane removed

Honey Buffalo Sauce

• 3/4 cup Frank’s Red Hot BUFFALO WINGS Sauce not original
• 1/2 cup honey
• 3/4 cup apricot preserves
• 1 cup packed brown sugar
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons cornstarch

Spice Rub

• 1 1/2 tablespoons paprika
• 1 1/2 tablespoons packed brown sugar
• 2 tsp EACH chili powder, garlic powder, salt
• 1 tsp EACH ground cumin, onion powder, pepper
• 1/2 teaspoon dried thyme
• 15 minute prep Fall-Off-the-Bone Slow Cooker HONEY BUFFALO Ribs that everyone goes crazy for!  These are SO tender and SO easy!  They are slathered in an amazing rub and the most addicting honey buffalo sauce ever!

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Line a baking sheet with sides with parchment paper. Set aside.
2. Cut ribs into 6 sections then rinse and pat dry.
3. In a medium bowl, whisk together Spice Rub ingredients. Rub evenly all over the meat then place ribs on prepared baking sheet. Bake ribs for 15 minutes ON EACH SIDE (30 minutes total) to sear meat.
4. Meanwhile, whisk together all of the Honey Buffalo Sauce ingredients EXCEPT the cornstarch. Remove and reserve 1 cup Sauce to brush on cooked ribs. Whisk cornstarch into remaining Sauce (not the reserved sauce).
5. Spray slow cooker with nonstick cooking spray then add a thin layer of sauce, followed by ribs. Layer sauce then ribs until complete, tossing to coat as needed to ensure ribs are evenly coated in sauce.
6. Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers.
7. When ribs are tender, remove from slow cooker and brush with Reserved Honey Buffalo Sauce. Serve the rest of the Sauce a dip if desired.

source:http://carlsbadcravings.com