Slow Cooker Cheesy Meatballs

Ingredients

• 2 lb (900 g) frozen fully cooked meatballs
• 16 oz (450 g) Velveeta or other processed cheese, cubed
• 1 can (10.5 oz / 300 g) condensed cream of mushroom soup
• ½ cup milk
• ½ cup sour cream
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 cup shredded cheddar cheese
• 1 tbsp chopped parsley, optional

Instructions

1. Lightly grease the inside of your slow cooker.
2. Add the frozen meatballs in an even layer.
3. In a bowl, combine the cream of mushroom soup, milk, sour cream, garlic powder, onion powder, pepper and paprika.
4. Add the cubed Velveeta and stir briefly.
5. Pour the cheese mixture over the meatballs.
6. Cover and cook on LOW for 3–4 hours or HIGH for 1½–2½ hours, stirring once or twice if possible.
7. During the final 15–20 minutes, add the shredded cheddar and stir until completely melted and creamy.
8. Serve hot once the meatballs are heated through and the cheese sauce is smooth.

Serving Ideas

Serve these cheesy meatballs as an appetizer with toothpicks, or spoon them over mashed potatoes, rice, pasta, or toasted bread.

Optional Additions

For extra flavor, add cooked bacon, diced jalapeños, a splash of hot sauce, or 1 teaspoon Worcestershire sauce.

Tip: If the sauce becomes too thick, stir in a few tablespoons of warm milk until it reaches the consistency you like.