Nacho Meatballs
This post may contain affiliate links, read our disclosure policy.
If you need an appetizer that disappears in record time, these Nacho Meatballs are it. We’re talking juicy meatballs swimming in a creamy, cheesy taco sauce made with Velveeta, Rotel, taco seasoning, and just a splash of cream.
Nacho Meatballs Recipe
Nacho Meatballs
Click the button above to save this recipe!
It’s rich, cozy, a little bit spicy, and ridiculously easy to throw together. You can make them on the stovetop in about 20 minutes or toss everything in the slow cooker and let it do the work.
Save this recipe!
Save this recipe! Enter your email below and we’ll shoot it straight to ya!
I consent to receive email from this site 💌
Whether you’re feeding hungry football fans, hosting a holiday party, or just need an easy dinner, this recipe always gets rave reviews.
Why You’ll Love This Recipe
Frozen meatballs keep prep to practically nothing, while the cheesy taco sauce tastes like you spent way more effort than you actually did. It’s perfect for parties because it stays warm in the slow cooker, and it’s just as delicious served over mashed potatoes or rice for an easy family dinner.
It’s rich, cheesy, comforting, and guaranteed to be one of the first dishes emptied.
Ingredients You’ll Need
- Homestyle meatballs (frozen or homemade)
- Tomatoes with green chiles (Rotel)
- Velveeta cheese
- Taco seasoning
- Heavy cream
- Scallions, parsley, or cilantro (for garnish)
Step By Step Directions
Stovetop Method
- Combine the tomatoes, Velveeta, taco seasoning, and heavy cream in a large pot. Stir every few minutes while cooking until the cheese has completely melted into a smooth sauce.
- Add the meatballs and continue cooking until they’re heated through, stirring occasionally so the cheese sauce doesn’t stick.
- Finish with fresh herbs and serve immediately.
Slow Cooker Method
- Add the tomatoes, cubed Velveeta, taco seasoning, and heavy cream to your slow cooker. Stir everything together, then add the frozen meatballs.
- Cover and cook, stirring occasionally, until the cheese is completely melted and the meatballs are hot throughout.
- Top with chopped scallions, parsley, or cilantro before serving.
Tips for the Best Nacho Meatballs
Stir the cheese sauce every so often while cooking, especially in the slow cooker. Cheese sauces can settle and scorch if left untouched for too long.
If you like a little heat, use Hot Rotel instead of the original version.
Homestyle frozen meatballs work perfectly here, but homemade meatballs are also fantastic if you have them on hand.
If the cheese sauce thickens after sitting for a while, stir in a splash of heavy cream or milk until it reaches your desired consistency.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat or microwave in short intervals, stirring frequently. If the sauce becomes too thick, add a splash of cream or milk while reheating.
I don’t usually recommend freezing this recipe since cheese sauces can become grainy after thawing, although the flavor will still be good.
More Great Meatball Recipes
- Crockpot Meatball Stroganoff
- Hawaiian Meatballs Recipe
- Meatball Casserole Recipe
- Easy Meatball Soup Recipe
- Sweet and Sour Meatballs Recipe
- See all our best meatball recipes
How to Make Nacho Meatballs
Nacho Meatballs Recipe
Equipment
- Slow cooker (6-quart recommended) or large stockpot/Dutch oven
- Wooden spoon or silicone spatula
- Measuring cup
- Knife and cutting board (for garnish)
Ingredients
- 1 bag frozen homestyle meatballs (32 ounces)
- 1 can tomatoes with green chiles (Rotel), undrained (10 ounces)
- 2 pounds Velveeta cheese, cubed (32 ounces)
- 1 envelope taco seasoning (1 ounce)
- ½ cup heavy cream
- Optional garnish: Chopped scallions, parsley, or cilantro
Instructions
Stovetop
- Add the Rotel, cubed Velveeta, taco seasoning, and heavy cream to a large stockpot or Dutch oven over medium-low heat.
- Cook, stirring every few minutes, until the cheese is completely melted and the sauce is smooth.
- Add the frozen meatballs and cook, stirring occasionally, until the meatballs are heated through.
- Garnish with chopped scallions, parsley, or cilantro before serving.
Slow Cooker
- Add the Rotel, cubed Velveeta, taco seasoning, and heavy cream to a slow cooker. Stir to combine.
- Add the frozen meatballs and stir to coat.
- Cover and cook on Low for 4 to 6 hours, stirring occasionally if possible, until the cheese is fully melted and the meatballs are heated through.
- Garnish with chopped scallions, parsley, or cilantro before serving.
Notes
- Stir occasionally during cooking to help prevent the cheese sauce from scorching.
- For a spicier version, substitute Hot Rotel.
- Homemade meatballs may be substituted for frozen homestyle meatballs.
- Serve as an appetizer with toothpicks or over mashed potatoes, rice, or egg noodles for a hearty meal.
- Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat gently, adding a splash of milk or cream if needed to thin the sauce.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram and use the hashtag #mamalovesfood and follow on Pinterest for even more!
Tools We Love
- Crockpot Slow Cooker – I have this 7 quart model and it’s perfect.
- Large Enameled Pot – This is a great heavy bottom pot for soups, stews, and roasts.
Other Awesome Recipes with Rotel
Serving Suggestions
These are my favorite ways to serve them:
- As an appetizer with toothpicks
- With tortilla chips for scooping
- Over mashed potatoes
- Served over rice (try our easy baked rice)
- Inside toasted hoagie rolls or French bread for cheesy meatball sandwiches
- With warm flour tortillas for taco-inspired wraps
Variations
Turn up the heat: Use Hot Rotel, pepper jack Velveeta (if you can find it), or add diced jalapeños.
Make it milder: Use original Rotel and garnish with extra sour cream.
Add more Tex-Mex flavor: Stir in a can of drained black beans or corn during the last hour of cooking.
Homemade meatballs: Swap the frozen meatballs for your favorite homemade meatballs recipe.
Lighten it up: Use turkey meatballs or chicken meatballs.
Final Thoughts
Some recipes are fancy. Some recipes are impressive. And then there are recipes like these Nacho Meatballs that require almost no effort but somehow become everyone’s favorite thing on the table.
Whether you’re making them for game day, holiday parties, potlucks, or a quick weeknight dinner, don’t expect leftovers. People tend to hover around the slow cooker until every last cheesy meatball is gone.
Frequently asked questions
Absolutely. They’re actually great for parties because you can prepare them earlier in the day and simply keep them warm in the slow cooker until serving.
Yes! Homemade meatballs work beautifully. Just make sure they’re fully cooked before adding them to the cheese sauce.
Velveeta melts the smoothest and gives the signature creamy texture. American cheese will also melt well and can be substituted. Shredded cheddar can become grainy or separate, so I recommend sticking with Velveeta or American cheese for the best results.
Not particularly. Original Rotel has just a mild kick. If you want more heat, use Hot Rotel or add jalapeños or cayenne pepper.
Definitely! They’re delicious served over mashed potatoes, rice, egg noodles, or even tucked into sandwich rolls.
Get Our Free Easy Casseroles ebook!
Recipes in your inbox
(your email will never be sold!)
Let’s Connect!
Tag #mamalovesfood on Instagram!
