Crockpot Chili Cheese Meatballs for Easy Entertaining Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, add a pinch of garlic powder or smoked paprika alongside the chili powder. These additions complement the beef and chili without overpowering the dish.

If you prefer a spicier appetizer, incorporate finely diced jalapeños along with the onions. Always taste the sauce before serving to ensure the seasoning meets your personal preference, though the chili typically provides enough salt and flavor on its own.

If you find the sauce is too thick after the cooking cycle, stir in a tablespoon of milk or beef broth at a time until the desired consistency is achieved. This can happen depending on the brand of chili used. Keep the lid on the slow cooker while serving if the meatballs are being eaten over a long period; this helps prevent the sauce from drying out or forming a skin on the surface.

Variations

• Tex-Mex Style: Incorporate a cup of drained black beans and a half-cup of frozen corn into the slow cooker during the last hour of cooking for added texture and a classic Tex-Mex flavor profile.
• Smoky BBQ Meatballs: Replace the chili powder and beef chili with your favorite smoky barbecue sauce and a dash of liquid smoke. The cheddar cheese still pairs beautifully with the tangy sweetness of the barbecue sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat or in the microwave, stirring occasionally, until the meatballs reach 160°F (71°C).

Store any leftovers in an airtight container in the refrigerator. Ensure the meatballs have cooled for no more than two hours after cooking before placing them in the fridge to prevent bacterial growth. The sauce may thicken significantly when chilled, which is normal.

When storing, try to keep the meatballs in a single layer if possible, though this is not strictly necessary. Properly stored, the dish will remain safe to eat for up to three days when kept at the correct temperature.

This dish is perfect for making ahead of time. You can assemble the meatballs, onions, and chili in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking.

When ready, simply place the insert into the slow cooker base and add the cooking time as directed. This is a great way to save time on the day of a party or event, allowing you to focus on other preparations while the appetizer cooks.

Serving ideas

Serve these meatballs directly from the slow cooker set to the 'warm' setting to keep them at the ideal temperature for guests to enjoy throughout the event. Provide a small bowl of toothpicks or cocktail forks nearby for easy serving. The rich, cheesy sauce is best enjoyed while hot, so ensure the slow cooker remains covered when not actively being served to maintain heat and moisture.

For a more complete presentation, you can serve these meatballs alongside a side of crusty bread or soft dinner rolls, which are perfect for mopping up the excess chili cheese sauce.

A simple green salad or some crisp vegetable sticks can also provide a refreshing contrast to the richness of the meatballs. This makes for a versatile appetizer that can easily transition into a casual main course for a quick family dinner.

Frequently asked questions

Recipe card

Crockpot Chili Cheese Meatballs for Easy Entertaining

Prep 5 minCook 3 hRest 5 minTotal 3 h 10 minServes 6

Ingredients

• 24 count frozen precooked beef meatballs
• 1/2 cup diced white onion
• 1 tbsp chili powder
• 2 cups canned thick beef chili
• 1 cup cubed cheddar cheese

Instructions

1. Place the frozen precooked beef meatballs into the basin of the slow cooker, ensuring they are distributed in an even layer. Scatter the diced white onion over the top of the meatballs to ensure even flavor distribution during the cooking process. Sprinkle the chili powder evenly over the onion and meatballs to begin building the savory flavor profile of the dish.
2. Spoon the canned thick beef chili over the seasoned meatballs and onions in the slow cooker. Add the cubed cheddar cheese on top of the chili mixture. Cover the slow cooker with its lid and set to low heat. Cook for 3 hours, or until the meatballs reach an internal temperature of 160°F (71°C) and the cheese is fully melted and incorporated into the sauce.
3. Once the cooking time is complete and the meatballs have reached the target temperature, turn off the slow cooker. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly. Stir the meatballs gently to ensure they are thoroughly coated in the chili cheese sauce before transferring them to a serving platter.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

18.5 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.