Put meatballs in a slow cooker, but the next 2 ingredients will make it special

Buffalo meatballs with honey and a slow cooker
Less than twenty minutes for preparation
Double the cooking time to two hours and ten minutes.
Yield: 4–6 servings Participants:
2.25 lbs. of lean ground beef
two eggs
Roughly one cup of crumbled saltine crackers—22 total.
Onion, 1/3 cup minced
half a cup of milk
measuring one teaspoon of garlic powder
1/4 teaspoon of salt
50/50 milligrams of chili powder
half a teaspoon of paprika-smoked
ground cumin, 1/2 teaspoon
black pepper, 1/4 teaspoon
Buffalo Sauce with Honey Substitute
the original Frank’s Red Hot Sauce, 1/4 cup
All you need is 16 ounces of sour cream (the one in the image is really two 8-ounce containers, but that’s just because the store I went to didn’t have the 16-ounce container of the particular sort I prefer) and some actual bacon pieces. Verify their authenticity. On one occasion, I used artificial ones, and it was the most disgusting thing I’ve ever tasted.
Finely chopped cheese. Personally, I think cheddar jack is the best, but I’m sure any sort would be fine.
A can of ranch seasonings. They come in a variety of flavors, but my favorite is the original.
Recipe for the Unidentified Dip:
Everything you need to make the dip is simply mixed together. I assure you, it’s incredible, even though it looks like vomit. My preferred method is combining the ranch with the sour cream. I combine the two, then whisk in the bacon chunks. And then I combine the whole bunch of cheese once I’ve blended everything together.