Italian Style Nachos with Vegan Alfredo Sauce

Nachos with meatballs?! You read that correctly! Elevate your nacho recipe with jack and annie’s meatballs! These nachos are delicious, easy and so flavorful; you’ll be sure to be making them again!

Prep time: 15 minutes
Cook time: 15 minutes
Ready in: 30 minutes
Serves: 6


  • 1 package jack & annie’s meatballs
  • 2 Cups plant milk
  • 1/2 Cup grated vegan parmesan cheese (or regular)
  • 1 package (11 oz) warmed corn torilla chips
  • 3/4 Cup chopped tomato
  • 1/2 Cup thinly sliced pepperoncini
  • 1 can (2.25 oz) sliced black olives, drained
  • 2 1/2 Tablespoons cornstarch
  • 2 Tablespoons olive oil or coconut oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 Tablespoon chopped parsley or basil
  • Optional: 1/2 Cup warm marinara


  1. Bake the meatballs as instructed on the package, slice and halve when cooked.
  2. To prepare vegan alfredo sauce, whisk together milk, cornstarch, oil, garlic, and salt in a saucepan. Bring to a boil over medium heat; cook, stirring, 1 minute or until thickened. Transfer to a bowl; stir in cheese and keep warm.
  3. Arrange warm tortilla chips on a large plate or platter. Drizzle with 1 Cup alfredo sauce. Top evenly with meatballs, tomatoes, pepperoncini, olives, and herbs.
  4. Dollop with warmed marinara, if desired. Serve immediately with remaining alfredo sauce and enjoy!


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