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!
Different. Delicious. And Spicy.
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.
- Generous Capacity: 7-quart slow cooker that…
- Cooking Flexibility: High or low slow cooking…
Also try my slow cooker chopped corned beef Reuben.
Slow Cooker Fiesta Meatballs
Equipment
Ingredients
- 2 10 ounce Rotel diced tomatoes with green chiles
- 1 4 ounce green chiles
- 1 large green bell pepper chopped
- ½ teaspoon Kosher salt
- 2 pounds meatballs cooked, frozen, thawed
Instructions
- Place all ingredients into a slow cooker set on low and cook 4-5 hours.
Notes
Nutrition
Nutritional values are approximate.
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