Slow Cooker Meatballs in Spicy Mexican Cheese Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/18/19
Slow Cooker Meatballs in Spicy Mexican Cheese Sauce

Diana Rattray. The Spruce Eats, 2012.
Prep: 20 mins
Cook: 2 hrs 15 mins
Total: 2 hrs 35 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
265 Calories
13g Fat
10g Carbs
26g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 265
% Daily Value*
Total Fat 13g 17%
Saturated Fat 6g 30%
Cholesterol 150mg 50%
Sodium 570mg 25%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 1%
Protein 26g
Calcium 237mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can serve these cheesy meatballs as an appetizer or main dish. Feel free to add some chopped jalapeno peppers or some ground cayenne for extra heat.

These meatballs are delicious served with rice or lower carb roasted cauliflower. Or make the meatballs small and serve as an appetizer with tortilla chips. 

Ingredients

  • 2 pounds lean ground beef
  • 1 envelope McCormick meatloaf seasoning mix (or similar)
  • 2 large eggs (lightly beaten)
  • 1/3 cup milk
  • 1/4 cup bread crumbs
  • 16 ounces Velveeta cheese (cubed or shredded)
  • 1 envelope taco seasoning mix
  • 1 can/4 ounces mild green chili peppers (chopped)
  • 3/4 cup water

Steps to Make It

  1. Heat the oven to 350 F. Line a rimmed baking sheet with foil.

  2. Mix the ground beef and meatloaf seasoning with the egg, 1/3 cup of milk, and bread crumbs. Shape into meatballs and arrange on the prepared baking pan. Bake for 15 minutes, until the meatballs browned.

  3. Put the cheese, taco seasoning, peppers, and 1/2 cup of water in the slow cooker. Cover and cook on LOW, frequently stirring until melted. Thin the sauce with more water, as desired.

  4. Drain the meatballs on paper towels and then add to the cheese sauce. Cover and cook on LOW 2 to 3 hours.

Serve the meatballs hot from the slow cooker.