Crockpot Enchilada Meatballs Recipe
Introduction
This Crockpot Enchilada Meatballs recipe combines tender, flavorful meatballs with zesty enchilada sauce and melted cheese. It’s a simple, hands-off dish perfect for busy days or casual gatherings.
Ingredients
- 32 oz bag frozen homestyle meatballs
- 1 packet taco seasoning
- 10 oz can red enchilada sauce
- 1 1/2 cups shredded fiesta cheese
Instructions
- Step 1: Add the entire bag of frozen meatballs to the slow cooker.
- Step 2: In a medium bowl, combine the taco seasoning and enchilada sauce, stirring well.
- Step 3: Pour the sauce mixture over the meatballs and stir to coat them evenly.
- Step 4: Cook on low for 4 hours, stirring occasionally to ensure even cooking and coating.
- Step 5: When cooking is complete, sprinkle the shredded fiesta cheese over the meatballs and cover with the lid for 5 minutes until the cheese melts.
- Step 6: Serve warm and enjoy your delicious enchilada meatballs!
Tips & Variations
- Use homemade or your favorite store-bought enchilada sauce for a personalized flavor.
- Try adding chopped green chilies or jalapeños for an extra spicy kick.
- Substitute fiesta cheese with a blend of cheddar and Monterey Jack if preferred.
- Serve with warm tortillas or over rice for a complete meal.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. You can also freeze the meatballs in a sealed container for up to 2 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh meatballs instead of frozen?
Yes, fresh meatballs can be used. Just adjust the cooking time as needed to ensure they are cooked through, usually about 2 to 3 hours on low.
Can I make this recipe in an oven instead of a slow cooker?
Absolutely. Place the meatballs and sauce in a baking dish, cover with foil, and bake at 350°F for about 45 minutes to 1 hour, then add cheese and bake uncovered until melted and bubbly.
PrintCrockpot Enchilada Meatballs Recipe
These Crockpot Enchilada Meatballs are a flavorful and easy-to-make slow cooker dish featuring tender meatballs simmered in a zesty enchilada sauce and taco seasoning, topped with melted fiesta cheese. Perfect as an appetizer or main course, they combine convenience with delicious Mexican-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 4 hours 5 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Meatballs
- 32 oz bag frozen homestyle meatballs
Sauce & Seasoning
- 1 packet taco seasoning
- 10 oz can red enchilada sauce
Topping
- 1 1/2 cups shredded fiesta cheese
Instructions
- Prepare Meatballs: Place the entire bag of frozen homestyle meatballs into the slow cooker making sure they are evenly distributed.
- Mix Sauce & Seasoning: In a medium bowl, combine the taco seasoning packet with the can of red enchilada sauce. Stir well to blend the flavors thoroughly.
- Coat Meatballs: Pour the enchilada sauce mixture over the meatballs in the slow cooker. Stir gently to ensure all meatballs are fully coated with the sauce and seasoning mix.
- Cook: Cover the slow cooker and cook on the low setting for 4 hours. Stir occasionally during cooking to keep the sauce well distributed and prevent sticking.
- Add Cheese Topping: After 4 hours, sprinkle the shredded fiesta cheese evenly over the top of the meatballs. Replace the lid and let it sit for 5 minutes until the cheese is melted and bubbly.
- Serve: Once the cheese is melted, serve the enchilada meatballs hot. They can be enjoyed on their own or with sides like rice, tortillas, or a salad.
Notes
- For a spicier version, add extra chili powder or a dash of cayenne pepper to the seasoning mix.
- Use a mix of mozzarella and cheddar cheese for a different flavor profile in the cheese topping.
- Stirring occasionally during cooking helps the meatballs cook evenly and prevents sauce from sticking or burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or slow cooker.
Keywords: Crockpot meatballs, enchilada meatballs, slow cooker recipes, Mexican meatballs, easy dinner, taco seasoned meatballs
