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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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Course: Slow Cooker Meals
Cuisine: American
Keyword: crockpot, meatballs, slow cooker
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8
Calories: 1kcal
Author: Nicole Harris

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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