Slow Cooker 5-Ingredient Cheddar Beef Meatballs
These Slow Cooker 5-Ingredient Cheddar Beef Meatballs are creamy, cozy, and incredibly easy to make. Frozen beef meatballs simmer in a rich cheddar sauce for a comforting dinner with almost no prep.
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Ingredients
- 1 32-ounce bag frozen fully cooked beef meatballs
- 2 10.5-ounce cans condensed cheddar cheese soup
- 1 cup milk Any kind
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch salt Add if needed after cooking
- 1 pinch black pepper Add if needed after cooking
Instructions
- Place the frozen fully cooked beef meatballs in the bottom of a 4- to 6-quart slow cooker, spreading them out as evenly as possible.
- In a medium bowl, whisk together the condensed cheddar cheese soup, milk, garlic powder, and onion powder until smooth.
- Pour the cheddar soup mixture evenly over the frozen meatballs, gently nudging down any meatballs that are sitting above the sauce.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the meatballs are heated through and the sauce is hot and bubbly.
- About halfway through cooking, gently stir the meatballs and sauce so everything is coated evenly, then replace the lid.
- When the meatballs are done, gently stir everything, taste the sauce, and add a pinch of salt and black pepper if needed.
- Serve the meatballs hot over buttery egg noodles, mashed potatoes, or rice, spooning plenty of cheddar sauce over the top.
Notes
Store leftovers in a covered container in the refrigerator for up to 3 to 4 days. Reheat gently in a saucepan over low heat with a splash of milk, or microwave loosely covered in short intervals, stirring between rounds.
Nutrition
Calories: 500kcalCarbohydrates: 25gProtein: 21gFat: 34gSaturated Fat: 16gCholesterol: 88mgSodium: 1510mgFiber: 1gSugar: 4g