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A comforting slow cooker recipe featuring tender meatballs simmered in a creamy mushroom and cheese sauce.
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Course: Dinner
Cuisine: American
Keyword: Cheesy Mushroom Meatballs
Calories: 520kcal

Equipment

  • Slow Cooker
  • cutting board
  • knife

Ingredients

  • 64 oz package fully cooked meatballs, thawed
  • 2 cans (10.75 oz) condensed cream of mushroom soup
  • 8 oz button or baby portobello mushrooms, sliced
  • 16 oz Velveeta or sharp cheddar cheese, cubed
  • 1 yellow onion, finely chopped
  • Egg noodles or rice, for serving (optional)
  • Salt and pepper, to taste

Instructions

  • Place thawed meatballs into a slow cooker. Add mushrooms, onion, mushroom soup, and cubed cheese. Season with salt and pepper.
  • Gently toss ingredients until everything is evenly coated.
  • Cover and cook on high for 3 hours or low for 4–5 hours, stirring halfway through, until cheese melts and sauce becomes smooth.
  • Serve as-is or ladle over cooked egg noodles or rice.

Notes

Serve over egg noodles or rice for a complete meal.

Nutrition

Calories: 520kcal | Carbohydrates: 15g | Protein: 28g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1320mg | Potassium: 420mg | Fiber: 1g | Sugar: 4g | Vitamin A: 640IU | Vitamin C: 2mg | Calcium: 260mg | Iron: 2mg