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Slow Cooker Enchilada Meatballs
Turn an ordinary weeknight into a fiesta with Slow Cooker Enchilada Meatballs. Frozen meatballs simmer slowly in a bold enchilada sauce until every bite is rich, saucy, and packed with flavor.
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Servings: 8
Calories: 1kcal
Ingredients
- 32 oz bag of frozen meatballs
- 2 15 oz cans of red enchilada sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- 8 oz bag of Mexican cheese blend
- Chopped cilantro for garnishing optional
Instructions
- Add frozen meatballs to the bottom of a 4 or 6 quart slow cooker.
- Top with enchilada sauce and seasonings. Toss well to mix.
- Cook on high for 2 hours or on low for 3-4 hours stirring occasionally.
- 30 minutes from the completed cooking time, add cheese to the slow cooker and mix well.
- Cook for an additional 30 minutes before serving.
- Serve meatballs with a toothpick as an appetizer or with white rice as a main dish.
Nutrition
Serving: 1g | Calories: 1kcal | Carbohydrates: 0.2g | Protein: 0.04g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 147mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 21IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.1mg
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