PREP TIME: 5 MINS | COOK TIME: 5 HRS | TOTAL TIME: 5 HRS 5 MINS | SERVINGS: 6
Packed with amazing flavors, these slow cooker enchilada meatballs are an amazing appetizer or a perfect meal served over rice. This is a great meatball recipe made with just a few simple ingredients. A no-fuss slow cooker recipe that I have been enjoying for years!
I first made this recipe after a few weeks of giving birth to my second child. I always love to cook and try new recipes. My first child is one of the fussiest eaters. He only eats what he knows, and I cannot force him to eat anything else. We always have a soft spot for meatballs. When I saw this recipe, I immediately knew that my son will love every inch of these enchilada meatballs. And it was love at first bite! Since then, these enchilada meatballs have become one of our favorite menu rotations. I serve these meatballs either over rice or pasta. I also love to serve these delicious meatballs as a fun appetizer whenever I have guests coming over.
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I love slow cooker recipes because they are the easiest to make. All you need are to dump everything in the slow cooker and set it to cook. Just like these enchilada meatballs. This easy slow cooker recipe is a must-try and very hard to resist!
INGREDIENTS
28 ounces of enchilada sauce
10 ounces Rotel (drained)
2 lbs Frozen meatballs
Optional: fresh diced cilantro for garnish
½ c. Fiesta blend cheese (shredded)
How to make Slow Cooker Enchilada Meatballs
Step 1: To a slow cooker, add the meatballs, enchilada sauce, and Rotel. Set to cook for 3 to 4 hours on High or 4 to 5 hours on Low.
Step 2: After the cooking time, top everything with cheese. Replace the cover and continue to cook for another 10 minutes or until the cheese has melted.
Step 3: Before serving, garnish with cilantro. Enjoy the enchilada meatballs over rice for a complete meal or as a fun appetizer with toothpicks.
NUTRITION FACTS:
Sodium: 1286mg, Calcium: 106mg, Vitamin C: 8.1mg, Vitamin A: 1020IU, Sugar: 9g, Fiber: 2g, Potassium: 530mg, Cholesterol: 117mg, Calories: 493 kcal, Saturated Fat: 13g, Fat: 34g, Protein: 30g, Carbohydrates: 12g, Iron: 2.6mg
Ingredients
- 28 ounces of enchilada sauce
- 10 ounces Rotel (drained)
- 2 lbs Frozen meatballs
- Optional: fresh diced cilantro for garnish
- ½ c. Fiesta blend cheese (shredded)
Instructions
Step 1: To a slow cooker, add the meatballs, enchilada sauce, and Rotel. Set to cook for 3 to 4 hours on High or 4 to 5 hours on Low.
Step 2: After the cooking time, top everything with cheese. Replace the cover and continue to cook for another 10 minutes or until the cheese has melted.
Step 3: Before serving, garnish with cilantro. Enjoy the enchilada meatballs over rice for a complete meal or as a fun appetizer with toothpicks.
