Toss meatballs in a slow cooker, but the next few ingredients will impress you

Print this recipe
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 chilies 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 any time for that matter! They won't disappoint.
I always recommend freezing meatballs just enough to harden them up a bit for the slow cooker, but it's really your preference. From here on out, it's as easy as it gets: Add your meatballs along with Ro-Tel diced tomatoes and chilies 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.
Slow Cooker Taco Meatballs
Cooktop Cove
2 pounds lean ground beef
¼ cup breadcrumbs
1 whole egg, lightly beaten
1 cup small-diced onions
1 1.25-ounce packet taco seasoning mix
1 cup shredded pepper jack cheese
2 10-ounce cans Ro-Tel diced tomatoes and chilies, or plain diced tomatoes
2 tablespoons roughly chopped cilantro
Fried tortilla strips (or chips)
1. 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. Place meatballs on a baking sheet lined with parchment paper. Chill in freezer for at least one hour, or until they are no longer soft.
2. Pour 1 can of Ro-Tel tomatoes and chilies into a 6-quart slow cooker.
3. Arrange meatballs in the slow cooker. Pour the second can of Ro-Tel over the meatballs.
4. Cover and cook on high for 4 hours.
5. Garnish with cilantro and tortilla strips.
Print this recipe