Crockpot Chili Cheese Meatballs Recipe

Introduction

These Crockpot Chili Cheese Meatballs are easy, cozy, and perfect for game day, parties, or a simple dinner. Just toss everything in the crockpot, let it cook, and enjoy tender meatballs smothered in a rich, cheesy chili sauce.

Ingredients

• 2 pounds frozen fully cooked beef meatballs
• 1 can (15 ounces) chili with beans
• 1 can (10 ounces) diced tomatoes with green chiles
• 1 cup shredded cheddar cheese
• 1/2 cup ketchup
• 1/4 cup beef broth
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 2 tablespoons chopped green onions, for topping

Instructions

1. Step 1: Place the frozen meatballs into the crockpot.
2. Step 2: Pour the chili with beans and diced tomatoes with green chiles over the meatballs.
3. Step 3: Add ketchup, beef broth, brown sugar, chili powder, garlic powder, onion powder, smoked paprika, and black pepper.
4. Step 4: Gently stir everything with a wooden spoon until the meatballs are coated in the chili sauce.
5. Step 5: Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours, until meatballs are heated through and sauce is thickened.
6. Step 6: Sprinkle shredded cheddar cheese over the hot meatballs, cover, and let sit for 5 to 10 minutes until the cheese melts.
7. Step 7: Top with chopped green onions and serve warm, with toothpicks or in bowls.

Tips & Variations

• Use fully cooked frozen meatballs for the best texture and tenderness.
• Do not add cheese too early to avoid greasy texture.
• Stir gently to keep meatballs intact.
• Substitute turkey meatballs or use no-bean chili for a different twist.
• Add hot sauce or use pepper jack cheese for extra heat.
• Add diced onion for more flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or crockpot on LOW, adding a splash of beef broth if the sauce thickens too much. You can freeze leftovers for up to 2 months; thaw in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade meatballs?

Yes, cook homemade meatballs fully before adding them to the crockpot.

Can I make this spicy?

Yes, add hot sauce, cayenne pepper, or use pepper jack cheese to increase the heat.

Crockpot Chili Cheese Meatballs Recipe

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★★★★★

4.9 from 80 reviews

• Author: anna
• Total Time: About 3 hours
• Yield: 8 servings 1x

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Description

These Crockpot Chili Cheese Meatballs are a cozy, easy-to-make dish perfect for game days, parties, or a comforting dinner. Featuring tender fully cooked beef meatballs simmered in a rich, smoky chili sauce and topped with melted cheddar cheese and green onions, this recipe requires minimal effort as the crockpot does all the work. The combination of chili, ketchup, brown sugar, and spices creates a thick, flavorful sauce that clings to the meatballs, delivering a crowd-pleasing taste everyone will love.

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Ingredients

Scale 1x2x3x

Meatballs

• 2 pounds frozen fully cooked beef meatballs

Chili Sauce

• 1 can (15 ounces) chili with beans
• 1 can (10 ounces) diced tomatoes with green chiles
• 1/2 cup ketchup
• 1/4 cup beef broth
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Toppings

• 1 cup shredded cheddar cheese
• 2 tablespoons chopped green onions

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Instructions

1. Add The Meatballs: Place 2 pounds of frozen fully cooked beef meatballs into the black oval crockpot to form the base of your dish.
2. Add The Chili And Tomatoes: Pour the 15-ounce can of chili with beans and the 10-ounce can of diced tomatoes with green chiles directly over the frozen meatballs to start building the sauce.
3. Add The Sauce Ingredients: Add 1/2 cup ketchup, 1/4 cup beef broth, 2 tablespoons brown sugar, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper to the crockpot.
4. Stir Everything Together: Using a wooden spoon, gently stir until the meatballs are evenly coated with the chili sauce, taking care not to break them apart.
5. Cook The Meatballs: Cover the crockpot and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, until the meatballs are heated through and the sauce has thickened.
6. Add The Cheese: Sprinkle 1 cup shredded cheddar cheese over the hot chili meatballs, then cover for 5 to 10 minutes to allow the cheese to melt into a creamy layer.
7. Top And Serve: Garnish with 2 tablespoons chopped green onions and serve the meatballs warm in a round bowl or with toothpicks for easy party snacking.

Notes

• Do not add the cheese too early to prevent it from becoming oily.
• Stir gently so the meatballs remain intact.
• Use fully cooked frozen meatballs for optimal texture.
• Keep the crockpot on WARM setting after cooking if not serving immediately.
• Add more beef broth if the sauce becomes too thick during cooking.

• Prep Time: 10 minutes
• Cook Time: 2 to 3 hours on HIGH or 4 to 5 hours on LOW
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: crockpot meatballs, chili cheese meatballs, slow cooker recipes, game day snacks, party food, easy dinner recipes