In a large bowl combine all the ingredients except buffalo sauce. Mix well to combine and then form into approximately 16 meatballs. Tip: using a cookie scoop will keep the sizes uniform and hands clean.
Place meatballs on a prepared baking sheet. Utilize foil or a cooking mat for easy cleanup. Bake for 4 to 5 minutes or until firmed up.
Transfer to a slow cooker. Add buffalo sauce, turning the meatballs as needed to coat in sauce. Cook on low for 2 hours.