Buffalo Ranch Meatballs Recipe

I made 3-ingredient Ranch Meatballs that are shockingly addictive and will make you keep scrolling because your next party spread just found its MVP.

I’m obsessed with Ranch Meatballs because they’re loud, saucy, and impossible to ignore. I love dunking a toothpick into sticky buffalo wing sauce like Frank’s RedHot and watching it drip.

I don’t pretend this is gourmet. It’s tailgate, dump-and-go glory, perfect for Football Food and messy hands.

But the best part is the meaty bite. Frozen beef or Italian meatballs that soak up every spicy-sour drop.

No pretense, no small plates, just big flavors and chaos. I bring a big bowl, people disappear into the pile, and I smile like I won.

Simple, messy, seriously addictive. Every time, worth it.

Ingredients

• Basically, frozen or homemade meatballs bring meaty comfort and easy protein, no fuss.
• Plus, tangy buffalo sauce gives heat and sticky, finger-licking zing you’ll crave.
• Basically, creamy ranch cools the burn and adds chill, dipping-ready richness.

Ingredient Quantities

• 2 lb (32 oz) frozen beef or Italian meatballs, you can use homemade too
• 1 cup (8 fl oz) buffalo wing sauce like Frank’s RedHot
• 1/2 cup ranch dressing (bottled, creamy)

How to Make this

1. Put 2 lb (32 oz) frozen beef or Italian meatballs (or homemade ones) into a slow cooker or a large deep skillet if you’re using the stovetop.

2. Pour 1 cup (8 fl oz) buffalo wing sauce over the meatballs, then add 1/2 cup bottled creamy ranch dressing. Try to pour the ranch down the side so it mixes easier.

3. Stir gently with a wooden spoon or spatula so every meatball gets coated. Don’t mash them, just toss until the sauce looks even.

4. If using a slow cooker: cover and cook on LOW for
3.5 to 4 hours or on HIGH for about 2 hours. Give them a quick stir once halfway through. Times vary by cooker and whether the meatballs were fully frozen.

5. If using stovetop: heat over medium-low, cover and simmer for 15 to 20 minutes, stirring every 5 minutes so nothing sticks. Reduce heat if it starts to bubble too hard.

6. If sauce seems too thin at the end, uncover and simmer 3 to 5 more minutes to thicken, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir that in, cook 2 minutes.

7. Taste and adjust: add a pinch of salt if needed, or a drizzle more ranch if you want it creamier. If you want more heat, splash in a little extra buffalo.

8. Serve hot with toothpicks for parties, or over rice, pasta, sliders, or celery sticks for tailgating. They hold up well in a warm slow cooker during the game.

9. Leftovers: cool, refrigerate up to 3 days or freeze up to 3 months. Reheat gently in a skillet or in the microwave, adding a splash of water or extra ranch if the sauce has tightened up.

Equipment Needed

1. Slow cooker or large deep skillet (one or the other, depending how you cook)
2. Wooden spoon or silicone spatula for stirring
3. Measuring cup (1-cup)
4. Measuring spoons (for cornstarch and small seasonings)
5. Small bowl or ramekin to whisk the cornstarch slurry
6. Whisk or fork to mix the slurry
7. Lid for skillet or slow cooker cover
8. Tongs or slotted spoon to serve the meatballs
9. Toothpicks or serving platter for party serving

FAQ

Buffalo Ranch Meatballs Recipe Substitutions and Variations

• 2 lb frozen beef or Italian meatballs — Substitutes: turkey or chicken meatballs, pork meatballs, plant based/vegan meatballs, or homemade beef meatballs (works great if you want to control seasoning)
• 1 cup buffalo wing sauce like Frank’s RedHot — Substitutes: mix hot sauce with melted butter for a classic DIY wing sauce, use a smoky BBQ sauce blended with hot sauce for milder sweetness, or try sriracha mixed with a little butter or oil if you want thicker heat
• 1/2 cup ranch dressing — Substitutes: blue cheese dressing for a stronger tang, creamy Caesar or yogurt based ranch for lighter calories, or plain Greek yogurt mixed with garlic and herbs if you’re out of bottled dressing

Pro Tips

1. Let the meatballs sit out 10 to 15 minutes if theyre rock solid frozen. They dont need to thaw fully, but loosening the freeze helps them heat more evenly so you dont get overcooked outsides and cold middles.

2. For extra body and less runny sauce, whisk 1 teaspoon cornstarch into 1 tablespoon cold water first, then stir into the sauce in the last 3 to 5 minutes of cooking. If you skip the cornstarch, just uncover and simmer a bit longer to reduce it.

3. Boost flavor without much work: splash in 1 teaspoon Worcestershire sauce or a small squeeze of honey when you add the buffalo. Worcestershire adds depth, honey rounds the heat. Taste near the end and adjust with a little more ranch if it needs to be creamier.

4. If serving at a party, keep them warm in a slow cooker on LOW but put a folded kitchen towel under the lid to trap moisture and prevent the sauce from thinning too much. Stir once in a while so the meatballs dont stick and the sauce stays evenly coated.