Easy Slow Cooker Snowballs

I have a ridiculous soft spot for comfort food that makes the house smell like nostalgia and laundromat sweaters — enter these slow cooker snowballs. They’re cozy meatballs (yes, actual meatballs) bathed in a silky white sauce that somehow looks like a little blizzard on your plate. It’s unfussy, feed-a-crowd friendly, and honestly feels fancy even when it’s just weeknight survival mode.

My husband declared these his official “I need a hug” dinner the first time I made them. He ate three helpings, unashamed, then went back for bread to sop up the sauce like it was church. The kids call them snowballs and will eat anything I label with seasonal whimsy, so now they’re a winter staple but also a lazy Sunday staple all year. Once I accidentally swapped half the sour cream for Greek yogurt and nobody noticed — including me — which is either a win or a personal crime against culinary standards. Either way, they’re in heavy rotation.

Kitchen Talk

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This is the kind of recipe where you will suddenly smell the sauce and think you’ve opened a magic portal to someone’s grandma’s kitchen. I’ve browned meatballs once out of stubbornness and once out of laziness I skipped it altogether — both ways work. Browning adds depth, but the slow cooker can forgive a lot. I once added fresh dill because I thought it would be trendy; it was weird, so I went back to parsley. Also: if your slow cooker has a habit of scorching, use a liner. Saved me from a full-scale emotional meltdown once.

Shopping Tips

– Protein: You can use frozen or fresh pre-made meatballs — beef, pork, turkey, or a mix. Look for meatballs with simple ingredients (no mysterious fillers) if you want cleaner flavor.
– Dairy: Grab a tub of sour cream or cream cheese depending on how silky you want the sauce; full-fat gives the best comfort vibes.
– Canned Goods: Keep a can of cream soup or broth on hand to boost the base quickly; avoid brands with a lot of added sugar or preservatives.
– Spices: Get onion powder, garlic powder, and paprika if you don’t already have them — they quietly save the whole dish.
– Frozen Aisle: If short on time, frozen meatballs are your friend; read labels for size consistency (smaller balls cook more evenly).

Prep Ahead Ideas

– Mix the sauce base (minus the dairy) a day ahead and keep it in the fridge; fold in sour cream or cream cheese just before serving so it stays bright.
– If using fresh meatballs, roll them the night before and store on a tray covered with plastic wrap or in a sealed container.
– Use freezer bags to portion cooked snowballs into meal-sized portions; thaw overnight in the fridge before reheating.
– Prep chopped parsley and any sides in labeled containers so you can just warm and serve.

✔Time-Saving Tricks

– Use frozen, pre-made meatballs — they’re a total shortcut that still tastes homemade once they soak in the sauce.
– Swap a can of condensed soup or stocked broth for a homemade stock to skip simmering and still get depth.
– If you’re pressed for time, start on high to heat through faster, then finish on low for tender results.
– Heat the sauce on the stove if the slow cooker is busy; pour it over the cooked meatballs and finish under a broiler for a browned touch (if you like a contrast).

✔Common Mistakes

– Adding dairy too early can make the sauce break; I learned this the messy way once and had to whisk vigorously to save it.
– Too-salty canned components — always taste the base before adding salt and remember the meatballs will bring salt, too.
– Overcrowding the slow cooker makes uneven cooking; give the balls a little room to move for even heat.
– If the sauce is too thin, I’ve thickened it with a quick roux or a spoonful of instant potato flakes in a pinch.

What to Serve It With

– Mashed potatoes for peak comfort-food energy.
– Buttered egg noodles or wide pasta to catch every saucy drop.
– Steamed green beans or roasted broccoli for a bright, bitter contrast.
– Crusty bread to sop — always sop.

✔Tips & Mistakes

– Salt lightly at the start; adjust at the end after the sauce has reduced.
– If sauce separates, whisk in a spoon of softened cream cheese or a splash of milk while off heat.
– Avoid stirring too aggressively once the dairy is added — gentle folding keeps it smooth.
– One-liner oops fix: sauce too thin? Remove some liquid, whisk with a little cornstarch slurry, then return slowly.

✔Storage Tips

Store leftovers in an airtight container in the fridge for a few days or freeze in portions for months. Reheat gently on the stove or in the microwave with a splash of water or broth so the sauce loosens up. Cold snowballs? Totally edible — they’re oddly fine on a sandwich for breakfast if you’re the kind of person who eats leftover savory things straight from the fridge (no judgment).

✔Variations and Substitutions

– Swap beef for turkey or chicken meatballs for a lighter version; add a touch more fat to the sauce if you go lean.
– Vegetarian? Use plant-based meatballs and swap sour cream for a dairy-free alternative like cashew cream.
– Want sweetness? A spoonful of cranberry sauce stirred through gives a lovely winter twist.
– No cream cheese? Thick Greek yogurt can stand in at the end (temper it first so it doesn’t split).

Frequently Asked Questions

Easy Slow Cooker Snowballs

Sweet, coconut-coated white chocolate almond clusters set right in the slow cooker for an effortless, festive treat.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 2.5 cup white chocolate chips
• ▢ 2 tbsp coconut oil refined, for smoother melting
• ▢ 1.25 tsp vanilla extract
• ▢ 0.25 tsp fine sea salt
• ▢ 1.25 cup roasted almonds, roughly chopped
• ▢ 0.5 cup sweetened shredded coconut folded into the mix
• ▢ 1 cup mini marshmallows stir in at the end
• ▢ 1.5 cup sweetened shredded coconut for coating
• ▢ 0.33 cup powdered sugar optional, for dusting

Instructions

Preparation Steps

• Line two sheet pans with parchment. Place the coating coconut in a shallow dish.
• Add white chocolate chips and coconut oil to the slow cooker. Cover and heat on LOW for 45–60 minutes.
• Stir until silky smooth. If needed, cover and warm 10 more minutes to fully melt.
• Stir in vanilla and salt until combined.
• Fold in chopped almonds and the 1/2 cup coconut. Let the mixture stand 5–10 minutes to thicken slightly.
• Gently fold in mini marshmallows just to distribute.
• Scoop heaping tablespoon mounds onto the pans. Roll each in coconut to coat all sides.
• Chill until firm, about 20–30 minutes. Dust with powdered sugar if using and serve.

Notes

Swap the almonds for roasted cashews or pecans, or stir in 1/4 cup crushed peppermint for a holiday twist. Store snowballs in an airtight container at room temperature for 3–4 days, or refrigerate up to a week; let sit 10 minutes before serving for the best texture.

This recipe is an original creation inspired by classic Easy Slow Cooker Snowballs flavors. All ingredient ratios and instructions are independently developed.