Slow Cooker Cheesy Mushroom Meatballs
Whoa, this slow cooker dish is ridiculously good – we should know because we’ve now had two (or more) bowls of it. If at first you look at it and think, eh, do we really need another dish that seems like a cross between an appetizer and main course in our lives,” the answer is undoubtedly, one hundred percent yes, you do need this in your life. These cheesy mushroom meatballs are totally addictive, and basically the perfect choice regardless of whether you’re serving them as a party app or plopping them down on a bed of egg noodles that act as the perfect vessel for getting as much of that creamy, cheesy goodness into your mouth as possible.
Why You’ll Love This Recipe
It’s not just how good these taste that makes us love this recipe, it’s also how incredibly easy this whole thing is to throw together that makes it amazing. Win-win! You’ve got five core ingredients, plus a recipe that’s made by just stirring everything together. It really doesn’t get better than this! Because of the soup and creamy, melty cheese your meatballs stay nice and juicy.
Kitchen Equipment You’ll Need
- Slow Cooker
- Mixing spoon
- Cutting board
- Knife
Ingredients
- 1 (64 oz.) package fully cooked (frozen) meatballs, thawed
- 2 (10.75 oz.) cans condensed cream of mushroom soup
- 1 (8 oz.) package button or baby portobello mushrooms, sliced
- 1 (16 oz.) package velveeta cheese or sharp cheddar cheese, cut into cubes
- 1 yellow onion, finely chopped
- Egg noodles, optional serving item
Step-by-Step Instructions
- Place meatballs in slow cooker and top with sliced mushrooms, onion, mushroom soup, and cubed velveeta.
- Season with salt and pepper, to taste.
- Toss everything together until evenly coated, then cover.
- Cook on high for 3 hours, or on low for 4-5 hours, until cheese is melted and sauce is smooth. Stir halfway through.
- Serve alone, or with egg noodles or rice. Enjoy!
Tips for Success
- For extra flavor, keep your meatballs at the bottom of the slow cooker to brown slightly before stirring.
- Ensure your meatballs are fully thawed to guarantee even cooking.
Additional Tips or Variations
- If you’re not a fan of velveeta, swap it out for sharp cheddar cheese.
- Add a dash of Worcestershire sauce for an extra savory kick.
Nutritional Highlights (Per Serving)
- Calories: Approximately 450
- Protein: 25g
- Carbohydrates: 20g
- Fat: 30g
Frequently Asked Questions (FAQ)
Can I use fresh meatballs instead of frozen? Absolutely! Just make sure they are fully cooked before adding to the slow cooker.
Can I add other vegetables? Yes, bell peppers and spinach are great additions.
Can I make this recipe ahead of time? Yes, it reheats beautifully, so you can make it a day in advance.
Conclusion
We’re hooked on these Slow Cooker Cheesy Mushroom Meatballs, and we’re confident you will be too! They’re so easy to make and incredibly satisfying. Give this recipe a try and let us know your thoughts. We’d love to hear about your cooking adventures!
