How to make the best meatballs in a slow cooker

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I love tacos. I love meatballs. Let's make taco meatballs! With only three easy steps, the recipe below may become your next go-to party dish. Ground beef, taco seasoning, onions, cheese, tomato and chiles will pack a punch of classic taco flavors all bundled up into perfect little meatballs. Serve these babies up for your next sporting event, birthday or anytime for that matter! They won't disappoint!
I always recommend freezing my meatballs just enough to harden them up a bit for the slow cooker, but it's really preference. From here on out it's as easy as it gets...add your meatballs along with Rotel diced tomatoes and chiles and let it go. Four hours later you have yourself the most delicious taco flavored meatballs! Garnish with fresh cilantro and crispy tortillas. Or eat in an actual taco for a family fun dinner!
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Slow Cooker Taco meatballs
8
10 minutes
4 hours
4 hours 10 minutes
2 pounds lean ground beef
¼ cup breadcrumbs
1 whole egg, scrambled
1 cup small diced onions
1 (1.25 ounce) packet taco seasoning mix
1 cup shredded pepper jack cheese
2 (10 ounce) cans rotel diced tomatoes and chiles or plain diced tomatoes
2 tablespoons roughly chopped cilantro
½ fried tortilla strips (or chips)
In a large mixing bowl, combine everything from ground beef to pepper jack cheese. Mix thoroughly until all ingredients are evenly combined. Form meatballs, 1 inch in diameter. Lay meatballs onto a baking sheet lined with parchment paper. Place in freezer for at least one hour or until they are no longer soft.
Pour 1 can of Rotel tomatoes and chiles into a 6-quart slow cooker. Arrange meatballs into slow cooker. Pour the second can of Rotel over meatballs.
Set slow cooker to high and cook for 4 hours.
Garnish with cilantro and tortilla strips.
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