Saturday, January 1, 2011
Crockpot Tex Mex Meatballs
Made this for a New Year's Eve Party. I doubled the recipe and unfortuantely it was too much for my crockpot. I put half in a Dutch oven. They both turned out great. In the end, I mixed both batches together and hauled it off to the party. Was running short on time so I didn't get to take a picture but I'm being told to make it again so eventually I'll post a picture.
Prep Time: 15 minutes
Total Time: 6 hours, 15 minutes
•1 onion, chopped
•3 cloves garlic, minced
•1 (1-pound) package frozen precooked meatballs
•1 (14.5-ounce) can diced tomatoes, undrained
•1 cup chili sauce or enchilada sauce
•1/4 cup beef broth
•1 (4-ounce) can chopped green chiles, undrained
•1 (1-pound) loaf spicy processed cheese, cubed (Oh my gawd, I never cook with processed cheese so my poor husband went to three different places to try and find a block of Mexican Velvetta. He finally found some at....wait for it....the Super Walmart :))
Place onion and garlic in 4 quart slow cooker. Top with meatballs.
In medium bowl, combine chili sauce, beef broth and chiles; mix well and pour over meatballs in crockpot. Cover and cook on low for 6-8 hours until meatballs are hot and tender.
Stir in processed cheese; cover and cook on low for 20-30 minutes until cheese is melted. Stir to blend and serve. Serves
If you have a new hot crockpot, cook on low for 4-5 hours until meatballs are hot and tender.