Slow Cooker Enchilada Meatballs
These cheesy enchilada meatballs simmer in a rich red sauce until they're perfectly tender and ready for topping. So easy for parties or weeknights.
Servings: 8
Equipment
- slow cooker
- Measuring cups
- Serving spoon
Ingredients
- 1 package (32oz) frozen beef meatballs
- 2 cups enchilada sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Toppings: sliced green onions sliced black olives, sour cream, diced tomatoes
Instructions
- Add the frozen meatballs to your slow cooker and spread them out evenly.
- Pour the enchilada sauce over the meatballs so they’re fully covered.
- Add the garlic powder and onion powder across the top.
- Lightly mix everything so each meatball gets coated in the sauce.
- Cook on LOW for about 4 hours or on HIGH for around 2 hours until hot and tender.
- Stir gently before serving and add your toppings of choice.
Notes
- Sauce thickness: If the sauce feels thick after cooking, add a splash of water to loosen it. If it's too thin, crack the lid for the last 30 minutes.
- Spice it up: For a more intense flavor, use a spicy enchilada sauce or add a spoonful of chipotle peppers in adobo.
- Make it a meal: Serve over rice or inside tortillas for a heartier dish.
- Cheese lovers: Add 1-2 cups shredded cheese in the last 15 minutes if you want it extra cheesy.
- Freeze leftovers: Portion them out so you have quick dinners ready to reheat.
