Easy Slow Cooker Nacho Meatballs

A plate of creamy mashed potatoes topped with mushroom gravy and Slow Cooker Nacho Meatballs, with fresh tomatoes in the background.

These Slow Cooker Nacho Meatballs are a family friendly dinner perfect for weeknights. Meatballs, velveeta cheese, taco seasoning and Rotel tomatoes combine to slow cook into a delicious dinner everyone loves. These also make a fabulous crowd pleasing appetizer.

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Prep Time: 5

Cook Time: 4

Total Time: 4 5

Course: Appetizer, Main Course

Cuisine: American

Keyword: slow cooker nacho meatballs

Servings:

Calories: 818kcal

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

US Customary - Metric

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.

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