Slow Cooker Enchilada Meatballs Recipe
These easy Slow Cooker Enchilada Meatballs take 4 hours on low with simple ingredients. Serve as appetizers or over rice for dinner!
Print
Pin
Servings: 6
Ingredients
- 32 ounce homestyle meatballs frozen
- 1 ounce taco seasoning 1 packet
- 10 oz red enchilada sauce
- 1 ½ cups fiesta blend cheese shredded
Instructions
- Add the entire bag of meatballs to an 8 quart slow cooker.
- Mix the taco seasoning and enchilada sauce in a bowl until combined.
- Pour over the meatballs and stir until the balls are completely coated.
- Cook on low for 4 hours stirring every so often.
- Once done cooking, sprinkle the cheese all over top and place the lid on for 5 minutes until the cheese is melted. Serve and enjoy!
Notes
- Spray the slow cooker with nonstick cooking spray or use a liner before. This makes cleanup so much easier!
- Don't thaw the frozen meatballs. They cook from frozen just fine and thawing makes them mushy.
- Stir every hour or so during cooking to keep the meatballs coated in sauce and prevent sticking. Set a timer so you don't forget!
- Mix the taco seasoning and enchilada sauce together before pouring over meatballs. This distributes the seasoning so you don't have clumps in the sauce.
- Add cheese only at the very end and let it melt with the lid on. Adding it earlier makes it separate and get oily.
- Use an 8-quart slow cooker for best results. Smaller sizes work but the meatballs will be more crowded.
Nutrition
Serving: 1 | Calories: 541kcal | Carbohydrates: 7g | Protein: 33g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 137mg | Sodium: 1060mg | Potassium: 456mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1052IU | Vitamin C: 4mg | Calcium: 221mg | Iron: 2mg
