Can I use homemade meatballs instead of frozen?

Absolutely! If using homemade meatballs, I recommend browning them first to lock in flavor and ensure they hold their shape during slow cooking. Cooking time may be slightly reduced since they won't start frozen.

My cheese sauce is too thick. How can I thin it out?

This is an easy fix! Simply add a little milk, chicken broth, or more heavy cream, one tablespoon at a time, until you reach your desired consistency. Remember that the sauce will thicken slightly as it cools.

Can I make this recipe dairy-free?

While traditional Velveeta gives the best texture, you can experiment with dairy-free cheese alternatives designed for melting. Look for those specifically made for nacho cheese sauce. The flavor profile will be different, but still delicious!

Is this recipe gluten-free?

That depends on your meatballs! Check the ingredients on your frozen meatballs, as many contain breadcrumbs. For a guaranteed gluten-free version, use homemade meatballs with certified gluten-free ingredients or look for specifically labeled gluten-free frozen meatballs.

Easy Slow Cooker Nacho Meatballs Recipe

Description

Enjoy these Easy Slow Cooker Nacho Meatballs, a creamy, cheesy, and flavorful appetizer perfect for parties or weeknight snacks. Tender homestyle meatballs are simmered in a zesty sauce made with Rotel tomatoes, Velveeta cheese, taco seasoning, and heavy cream—just toss everything in the slow cooker and let it do the work!

Ingredients

Units Scale

Meatballs & Sauce

- 32 ounces bag frozen homestyle meatballs
- 10 ounces can of tomatoes with green chiles (Rotel, with juices)
- 32 ounces Velveeta cheese, cubed
- 1 ounce envelope taco seasoning
- 1/2 cup heavy cream

Garnish

Scallions, sliced, for garnish

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Instructions

Prepare the Slow Cooker – Place the frozen homestyle meatballs into the bottom of your slow cooker, spreading them out evenly.
Add Sauce Ingredients – Pour in the can of tomatoes with green chiles, including the juices. Add the taco seasoning, Velveeta cheese cubes, and heavy cream to the slow cooker on top of the meatballs. Stir briefly to loosely combine the sauce ingredients.
Cook – Cover the slow cooker with the lid and cook on low for 4-6 hours. The meatballs should be heated through and the cheese fully melted into a creamy sauce. You may stir occasionally to ensure the cheese does not stick or burn on the bottom.
Combine and Serve – Gently stir the meatballs and the sauce together before serving so everything is evenly coated. Garnish with sliced scallions (or chopped cilantro, if desired). Serve hot and enjoy!

Notes

Stir the mixture occasionally during cooking to prevent cheese from sticking or burning.
Adjust the spice level by using regular or hot Rotel, or adding jalapeños/hot sauce to taste.
Feel free to use any type of meatball (beef, chicken, turkey, or vegetarian).
You can substitute Velveeta with other melting cheeses like mozzarella or parmesan for a different flavor.
Add diced bell peppers or onions for extra heartiness halfway through cooking, if desired.
Cooking times may vary by slow cooker; check periodically the first time you make this recipe.

Nutrition

Serving Size: 1/6 of recipe
Calories: 818kcal
Sugar: 15g
Sodium: 2874mg
Fat: 55g
Saturated Fat: 27g
Unsaturated Fat: 19g
Carbohydrates: 23g
Fiber: 1g
Protein: 56g
Cholesterol: 195mg