Easy Slow Cooker Nacho Meatballs
Add Preferred SourceSlow Cooker Nacho Meatballs are your go-to for a tasty, effortless meal. This recipe mixes juicy meatballs with a cheesy, slightly spicy sauce. It’s perfect for both a hearty dinner or as a party appetizer.
Why You Will Love Making This Meatball Recipe
These slow cooker nacho meatballs are a hit for many reasons. Here’s why you’ll find yourself making them again and again:
- Effortless: Just set up your slow cooker, toss the ingredients in, and let it do all the work.
- Versatile: Perfect as a main dish over rice or as a tasty appetizer with tortilla chips.
- Crowd Pleaser: Whether it’s game day or a family dinner, everyone loves the cheesy, tangy flavors.
- Customizable: Spice it up with hot Rotel or keep it mild for the kids.
- Convenient: Great for using up leftover ingredients or pre-made frozen meatballs.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Slow Cooker Nacho Meatballs with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Here’s how to bring this delicious dish to life:
Mix the Sauce Ingredients
Place the frozen meatballs into the slow cooker. Add the diced tomatoes (with their juices), taco seasoning, cubed cheese, and heavy cream into the slow cooker over the meatballs. Give everything a good stir to make sure the meatballs are well-coated.
Cooking Time
Cover and set your slow cooker on low. Let it cook for 4-6 hours. The key here is to let everything meld together until the meatballs are heated through and the cheese is melted into the sauce.
Final Touches
Before serving, give the meatballs and sauce a gentle stir to mix all the flavors together. Garnish with sliced scallions or chopped cilantro to add a fresh touch.
Ingredients
- 32 ounces bag of frozen homestyle meatballs
- 10 ounces can of tomatoes with green chiles Rotel
- 32 ounces Velveeta cheese cubed
- 1 ounce envelope taco seasoning
- ½ cup heavy cream
- Scallions for garnish
Instructions
- Place the meatballs in the slow cooker.32 ounces bag of frozen homestyle meatballs
- Add the diced tomatoes (with juices), taco seasoning, cheese, and heavy cream to the slow cooker. Stir to combine the sauce ingredients.10 ounces can of tomatoes with green chiles, 32 ounces Velveeta cheese, 1 ounce envelope taco seasoning, ½ cup heavy cream
- Cover and cook on low for 4-6 hours, or until the meatballs are heated through and the cheese is melted into the sauce.
- Gently stir the meatballs and sauce before serving.
- Garnish with sliced scallions or chopped cilantro. Serve and enjoy!Scallions
Notes
- Stir Occasionally: Every now and then, give the meatballs a gentle stir to make sure the cheese doesn’t stick to the bottom and burn.
- Spice: Adjust the heat by choosing between regular or hot Rotel depending on your preference for spice. You can also add jalapenos or a little hot sauce to individual bowls if you like the heat.
- Meatballs: Any meatballs will work for this recipe. Ground beef, turkey, chicken, or vegetarian are great options.
- Cheese: While Velveeta is great for creaminess, you can experiment with different types of melting cheeses like mozzarella or parmesan cheese to find your favorite blend.
- Add Vegetables: For a heartier dish, toss in some diced bell peppers or onions halfway through the cooking time.
- Keep an Eye on It: Depending on your slow cooker, cooking times may vary, so the first time you make this, keep an eye on the texture and doneness.
Storage and Reheating Instructions
- Cool and Airtight: Let the meatballs and sauce cool to room temperature before you pack them away, and use an airtight container to store them in the fridge.
- Refrigerate or Freeze: You can keep the leftovers in the refrigerator for up to three days. If you’d like to store them longer, freeze them. They’ll last in the freezer for about a month.
- Reheating: When ready to eat, you can reheat the meatballs in the microwave, stovetop, or even throw them back in the slow cooker to warm through. If they’ve been frozen, let them thaw in the fridge overnight before reheating.
Nutrition
Recipe Notes and Expert Tips
Here are some handy tips and tweaks to help you make the best slow cooker nacho meatballs:
- Stir Occasionally: Every now and then, give the meatballs a gentle stir to make sure the cheese doesn’t stick to the bottom and burn.
- Spice: Adjust the heat by choosing between regular or hot Rotel depending on your preference for spice. You can also add jalapenos or a little hot sauce to individual bowls if you like the heat.
- Meatballs: Any meatballs will work for this recipe. Ground beef, turkey, chicken, or vegetarian are great options.
- Cheese: While Velveeta is great for creaminess, you can experiment with different types of melting cheeses like mozzarella or parmesan cheese to find your favorite blend.
- Add Vegetables: For a heartier dish, toss in some diced bell peppers or onions halfway through the cooking time.
- Keep an Eye on It: Depending on your slow cooker, cooking times may vary, so the first time you make this, keep an eye on the texture and doneness.
How to Store Leftover Crockpot Meatballs
Here’s how to keep the leftovers tasting great:
- Cool and Airtight: Let the meatballs and sauce cool to room temperature before you pack them away, and use an airtight container to store them in the fridge.
- Refrigerate or Freeze: You can keep the leftovers in the refrigerator for up to three days. If you’d like to store them longer, freeze them. They’ll last in the freezer for about a month.
- Reheating: When ready to eat, you can reheat the meatballs in the microwave, stovetop, or even throw them back in the slow cooker to warm through. If they’ve been frozen, let them thaw in the fridge overnight before reheating.
Our Top 3 Money-Saving Tips for This Recipe
Getting the most out of your meatballs without breaking the bank is easier than you might think. Here are three tips to help you save:
- Use Leftovers: This recipe is great for using up leftover cheese and meat you might have in the fridge.
- DIY Taco Seasoning: Make your own taco seasoning with spices you likely already have in your pantry instead of buying pre-mixed packets.
- Re-purpose Side Dishes: Serve the meatballs over cost-effective sides like rice or potatoes that can also be used in other meals.
What to Serve with Slow Cooker Nacho Meatballs
Here are some tasty ideas for serving your cheesy meatballs:
Tortilla Chips
Amp up the nacho theme by serving your meatballs with a side of crunchy tortilla chips. This combo makes for a fun and interactive appetizer or casual dinner. Plus, the chips are great for scooping up any extra cheesy sauce!
Rice or Mashed Potatoes
For a more filling meal, serve the meatballs over a bed of fluffy rice or creamy mashed potatoes. These sides complement the rich, spicy flavors of the meatballs perfectly and make the dish substantial enough for a main course.
Bread
A side of warm, crusty bread can’t go wrong. It’s perfect for mopping up the delicious sauce, ensuring not a drop goes to waste. Whether it’s a loaf of French bread, garlic bread, or even buttery dinner rolls, bread makes a satisfying addition to this dish.
excellent, excellent Nacho meatballs. took them to a Columbus Day function they were awesome,
Thanks for taking them to your gathering and for your kind feedback!
I made these last weekend for myself and my wife. We both agreed that it’s good but not good enough to make again. I feel like the Velveeta is just a bit too much. I think this recipe would be great if you made your own cheese sauce with a roux and some cream and shredded cheese melted into that like with a homemade mac and cheese. Then the rotel and taco seasoning can be added to that and the dish slow cooked as normal.
A homemade cheese sauce is always good, I’ve gone for ease with this recipe. Thanks for taking the time to share your thoughts, and I’m glad you found it good overall.