If you’re looking for a simple, crowd-pleasing comfort food, these Crockpot Chili Cheese Meatballs are it. They’re cheesy, saucy, and hearty with just the right amount of heat.
Dump everything in the slow cooker and let it do the work. This is one of those recipes that feels like game day food, movie night food, and lazy dinner food all rolled into one.
Why I Love This Recipe
I first made this for a last-minute weekend get-together with friends. I needed something easy, satisfying, and guaranteed to disappear fast. These meatballs did the trick and then some. Everyone kept going back for more, and I’ve made them at least 10 times since. Here’s what makes them great:
- All the flavor of chili and cheese without the work
- Perfect for feeding a crowd or having leftovers
- So easy—just dump and cook
- Freezer and party-friendly
- Pairs well with rice, cornbread, or tortilla chips
Servings and Time
Servings: 6
Prep Time: 10 minutes
Cook Time: 3 hours on high or 6 hours on low
What You’ll Need
- 2 lbs frozen cooked beef meatballs
- 1 (15 oz) can chili with beans
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (8 oz) can tomato sauce
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 2 cups shredded sharp cheddar cheese
- Optional: chopped fresh parsley or green onions for garnish
Tools Needed
- 6-quart crockpot or slow cooker
- Measuring spoons
- Cheese grater (if shredding fresh)
- Wooden spoon or spatula
- Ladle or serving spoon
Substitutions and Variations
- Use turkey or chicken meatballs instead of beef
- Swap cheddar for pepper jack or Monterey Jack
- Use chili without beans if you prefer
- Add a small can of corn or black beans for more texture
- Stir in cream cheese at the end for a creamy twist
Make Ahead Tips
- Assemble all ingredients (except cheese) in the slow cooker insert the night before and refrigerate. In the morning, just pop it in the cooker and turn it on.
- You can cook the entire dish ahead and reheat on the stove or in the microwave.
How to Make Crockpot Chili Cheese Meatballs
Step 1: Add frozen meatballs to the slow cooker
Pour 2 lbs of frozen cooked beef meatballs directly into your crockpot.
Step 2: Add canned chili, diced tomatoes, and tomato sauce
Add 1 (15 oz) can of chili with beans, 1 (10 oz) can diced tomatoes with green chiles, and 1 (8 oz) can of tomato sauce over the meatballs.
Step 3: Add seasonings
Sprinkle in 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, ½ tsp onion powder, and ¼ tsp black pepper evenly over the top.
Step 4: Stir gently to combine
Use a wooden spoon to gently stir everything together so the meatballs are evenly coated.
Step 5: Cover and cook
Put the lid on and cook on HIGH for 3 hours or LOW for 6 hours.
Step 6: Add shredded cheddar cheese
After cooking, sprinkle 2 cups of shredded sharp cheddar cheese evenly on top. Let it melt for about 10–15 minutes with the lid back on.
Step 7: Stir gently and serve
Gently stir the melted cheese into the chili mixture and serve hot. Top with chopped parsley or green onions if you like.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or on the stove with a splash of water if needed
- You can also freeze it for up to 2 months. Let thaw in the fridge overnight before reheating
Macros (per serving, based on 8 servings)
- Calories: 410
- Protein: 23g
- Carbs: 12g
- Fat: 30g
- Fiber: 3g
- Sugar: 4g
Why This Recipe Works (Quick Science)
The fat in the cheese and meatballs slowly melts and emulsifies into the tomato-based chili sauce, giving it a creamy, thick texture without curdling. The slow cook time allows flavors to deepen and the spices to bloom, creating that cooked-all-day taste.
Common Mistakes
- Using raw meatballs: Always use fully cooked frozen meatballs or cook them first. Raw meatballs can fall apart and mess up the sauce texture.
- Adding the cheese too early: It can break or become grainy. Stir it in during the last 10–15 minutes.
- Skipping the stirring: Stir once or twice during cooking so everything melts evenly.
What to Serve With
- Steamed white rice or brown rice
- Buttery cornbread
- Tortilla chips for scooping
- Mashed potatoes
- Steamed broccoli or green beans for balance
FAQ
Can I use homemade meatballs?
Yes! Just make sure they’re cooked before adding to the crockpot.
Can I make this spicier?
Totally. Add jalapeños, chili flakes, or hot sauce.
What cheese works best?
Sharp cheddar melts beautifully and gives the best flavor, but a mix of cheddar and pepper jack is great too.
Can I make this dairy-free?
Yes, swap the cheese for a plant-based shredded cheese. Pick one that melts well.
Wrap-Up
I hope you try these crockpot chili cheese meatballs the next time you want something easy, filling, and seriously tasty. When you make them, drop a comment below—I’d love to hear what you thought or help out if you have any questions!