I’ve done the meatballs-in-a-slow-cooker thing before. You know, the standard sweet-and-sour appetizer version. Great snacks for the big game. I wanted to do something like that traditional recipe, but with a little difference. A little kick and a lot more flavor. These slow cooker Fiesta meatballs are exactly what I was looking for. Eat them by themselves or on a roll as a sandwich, either way they’re great!
As easy as these slow cooker Fiesta meatballs are to make, I thought they were quite tasty. They were tender and juicy, and a bit spicy. Just like I like them!
Although I did use pre-cooked meatballs, homemade would be great (read: better). Next time (if I have time) I’ll use a batch of my cooked Italian meatballs. If you do use homemade you can cut the cooking time back since the meatballs won’t be frozen.
Also try my slow cooker chopped corned beef Reuben.
Slow Cooker Fiesta Meatballs
- 2 10 ounce Rotel tomatoes
- 1 4 ounce green chiles
- 1 large green bell pepper chopped
- ½ teaspoon Kosher salt
- 2 pounds meatballs cooked, frozen, thawed
- Place all ingredients into a slow cooker set on low and cook 4-5 hours.
- Serve as appetizers as-is, or on steak buns topped with pepper jack cheese.
Nutritional values are approximate.