In a medium bowl, combine all of the dressing ingredients. Stir to combine, cover and refrigerate for at least 3-4 hours, or overnight.
If meatballs are frozen, place in microwave safe bowl, and microwave for 2-3 minutes with a splash of water to thaw slightly.
In a skillet, heat the buffalo and honey over medium, whisk to combine. Add in meatballs and simmer on med-low until sauce is warmed and meatballs are heated through.
Serve with herbed blue cheese dressing, and some fresh veggies. Enjoy!
I recommend making the Greek yogurt dip the night before, the longer it has to set and chill, the more flavorful it will be.
If you want your sauce sweeter, add more honey. The buffalo is still pretty dominant with this recipe, just a touch of sweetness.