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Slow Cooker Enchilada Meatballs

chef Laya
Easy Slow Cooker Enchilada Meatballs made with tender fully cooked beef meatballs, red enchilada sauce, diced tomatoes with green chilies, taco seasoning, salsa, and melted Mexican cheese. Serve this cheesy Crockpot recipe as a game-day appetizer or over rice for an easy Mexican-inspired dinner.
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Prepr Time 10 minutes
Cooking Time 4 hours
ToTal Time 4 hours 10 minutes
Type of plate Appetizer, Dinner
kitchen Mexican
Serving 8

Ingredients
  

  • 2 pounds fully cooked beef meatballs thawed
  • 1 can red enchilada sauce 28 ounces
  • 1 can diced tomatoes with green chilies 10 ounces, drained
  • ½ cup chunky salsa
  • 1 packet taco seasoning 1 ounce
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • 1 cup shredded Mexican cheese blend divided
  • ¼ cup beef broth optional, for thinning the sauce
  • ¼ cup fresh cilantro chopped
  • Sour cream for serving
  • Sliced jalapeños for serving
  • Diced avocado for serving
  • Lime wedges for serving

Instructions
 

  • Prepare the slow cooker: Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray.
  • Add the meatballs: Add fully cooked, thawed meatballs to the slow cooker in an even layer.
  • Make the enchilada sauce: Pour the red enchilada sauce, drained diced tomatoes with green chilies, and salsa over the meatballs.
  • Season the sauce: Add taco seasoning, cumin, garlic powder, onion powder, smoked paprika, and oregano. Gently stir until all the meatballs are coated in sauce.
  • Slow cook: Cover and cook on low for 4 hours or high for 2 hours, until the meatballs are hot and the sauce is bubbling.
  • Add cheese: Sprinkle ¾ cup of shredded Mexican cheese blend over the meatballs. Cover and cook for 5 to 10 more minutes, until the cheese melts.
  • Garnish and serve: Top with the remaining ¼ cup cheese and fresh cilantro. Serve warm with sour cream, sliced jalapeños, diced avocado, and lime wedges.

Notes

  • For safe slow-cooker use, thaw meatballs in the refrigerator before cooking. USDA guidance advises thawing meat and poultry before placing them in a slow cooker.usda+1
  • Use mild, medium, or hot enchilada sauce depending on your preferred level of spice.
  • If the sauce thickens too much, stir in 1 to 2 tablespoons of beef broth at a time.
  • Serve the meatballs with toothpicks as an appetizer, or spoon them over Mexican rice for dinner.
  • Refrigerate leftovers in an airtight container for up to 3 to 4 days.
  • Freeze cooled meatballs and sauce for up to 2 months. Add fresh cheese and toppings after reheating.