If you’re looking for a dish that combines comfort food vibes with a zesty Tex-Mex twist, then you simply must try this Slow Cooker Enchilada Meatballs Recipe. It’s a delightfully easy and flavorful meal that fills your home with the irresistible aroma of enchilada sauce and perfectly seasoned meatballs slow-cooked to tender perfection. This recipe is a true crowd-pleaser that transforms simple ingredients into a rich and savory feast that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering these ingredients is as straightforward as the recipe itself, and each one plays a crucial role in building those authentic enchilada flavors and creamy textures that make this dish so satisfying.
- 28 ounces Meatballs: Using pre-made meatballs saves time and gives you that juicy, perfectly seasoned base for the dish.
- 2 cans Enchilada sauce: This brings the signature tangy and slightly smoky flavor that enchiladas are known for, soaking the meatballs beautifully.
- 1 packet Taco seasoning (approximately 3 tablespoons): Adds a punch of spice and depth, rounding out the flavors with classic Mexican-inspired herbs and spices.
- 2 cups Shredded cheddar cheese: The melty, gooey topping that ties the whole dish together with creamy, sharp richness.
How to Make Slow Cooker Enchilada Meatballs Recipe
Step 1: Prepare the Meatballs
The beauty of this recipe is how simple it starts. Just grab your 28 ounces of meatballs—whether homemade or store-bought—and place them gently at the bottom of your slow cooker. These little orbs are the heart of the dish, soaking up all the delicious sauce that will come next.
Step 2: Add the Sauces and Seasoning
Next, pour the two cans of enchilada sauce over the meatballs. Follow with your taco seasoning packet. Stir carefully but thoroughly to make sure each meatball is evenly coated with the saucy, spiced mixture. This step ensures every bite bursts with flavor and every meatball is perfectly seasoned.
Step 3: Slow Cook to Perfection
Cover the slow cooker with the lid and cook on high for 2 to 3 hours, or on low for 4 to 6 hours—whichever suits your schedule best. This slow cooking process tenderly infuses the meatballs with the rich flavors of the sauce and seasoning, while keeping them juicy and satisfying.
Step 4: Add the Cheese Finish
In the last 5 minutes of cooking, sprinkle the shredded cheddar cheese evenly on top. Replace the lid and let the cheese melt into a luscious, bubbly layer that adds richness and the perfect finishing touch to your Slow Cooker Enchilada Meatballs Recipe.
How to Serve Slow Cooker Enchilada Meatballs Recipe
Garnishes
Fresh garnishes can elevate the dish and add pops of color and fresh flavor. Consider topping your meatballs with chopped cilantro, sliced green onions, or diced avocado. A dollop of sour cream or a squeeze of lime juice also balances the richness wonderfully.
Side Dishes
This dish pairs amazingly with simple sides that soak up the flavorful sauce. Mexican rice, refried beans, or even a crisp green salad with a tangy vinaigrette make fantastic companions. For a heartier meal, creamy mashed potatoes or warm tortillas give you a chance to enjoy every bit of that sauce.
Creative Ways to Present
Want to wow your guests or change things up a bit? Try serving these Slow Cooker Enchilada Meatballs Recipe atop a bed of quinoa or couscous for extra texture. You can also skewer meatballs for a fun appetizer or place them inside mini slider buns with extra cheese for delicious handheld treats.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover meatballs and sauce to an airtight container. Stored in the fridge, they will stay fresh for up to 3 days, ready to heat up for a quick lunch or dinner fix.
Freezing
This recipe freezes beautifully! Portion the meatballs and sauce into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating to retain that perfect texture and flavor.
Reheating
Rewarm your Slow Cooker Enchilada Meatballs Recipe gently on the stove over low heat, stirring occasionally until heated through. You can also microwave individual portions covered with a damp paper towel to keep them moist while reheating.
FAQs
Can I use homemade meatballs instead of store-bought?
Absolutely! Homemade meatballs add a personal touch and allow you to control seasoning and ingredients, but store-bought meatballs make this recipe super quick and convenient.
Is it possible to make this recipe on the stove instead of a slow cooker?
Yes, you can simmer the meatballs in enchilada sauce and taco seasoning on the stovetop over low heat for about 30-40 minutes, turning occasionally, though the slow cooker version yields the most tender meatballs.
Can I substitute the cheddar cheese for another type?
Feel free to use Monterey Jack, Pepper Jack, or even a Mexican blend cheese for a different but delicious flavor profile. Just ensure it melts well to keep the dish creamy.
How spicy is this Slow Cooker Enchilada Meatballs Recipe?
The spice level mainly depends on the taco seasoning you use. You can adjust by adding more or less seasoning, or choose a mild variety if you prefer less heat.
What are some vegetarian alternatives for this recipe?
Try using plant-based meatballs or hearty vegetables like cauliflower or mushrooms cooked in enchilada sauce. You’ll still get the signature flavor with a vegetarian twist!
Final Thoughts
This Slow Cooker Enchilada Meatballs Recipe is hands-down one of those magic dishes you want to keep coming back to. It’s effortless, bursting with bold flavors, and perfect for feeding a crowd or simply treating yourself to a cozy meal at home. Go ahead and give it a try—you won’t regret adding this flavorful recipe to your regular rotation!
Print
Delicious Recipe
- Prep Time: 5 minutes
- Cook Time: 2-3 hours on High or 4-6 hours on Low
- Total Time: 2 hours 5 minutes (minimum on High)
- Yield: 7 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
These Slow Cooker Enchilada Meatballs are a flavorful and easy-to-make dish perfect for any occasion. Tender meatballs are coated in rich enchilada sauce seasoned with taco spices, then slow-cooked to perfection and topped with melted cheddar cheese for a delicious Tex-Mex twist that’s great for family dinners or entertaining guests.
Ingredients
Meatballs
- 28 ounces Meatballs
Sauce and Seasoning
- 2 cans Enchilada sauce
- 1 packet Taco seasoning (approximately 3 tablespoons)
Topping
- 2 cups Shredded cheddar cheese
Instructions
- Add Meatballs: Place the 28 ounces of meatballs into the slow cooker, ensuring they are evenly distributed across the bottom.
- Combine Sauce and Seasoning: Pour the 2 cans of enchilada sauce over the meatballs. Sprinkle the 1 packet of taco seasoning evenly over the sauce. Stir gently to coat the meatballs completely with the sauce and seasoning mixture.
- Cook: Cover the slow cooker with its lid and cook on High for 2-3 hours or on Low for 4-6 hours, allowing the flavors to meld and the meatballs to heat through thoroughly.
- Add Cheese and Melt: About 5 minutes before serving, sprinkle 2 cups of shredded cheddar cheese over the top of the meatballs. Replace the lid to let the cheese melt evenly before serving.
Notes
- For best results, use fully cooked meatballs to reduce overall cooking time and ensure safety.
- You can substitute ground beef or turkey meatballs depending on your preference.
- If you prefer a spicier dish, add some chopped jalapeños or extra taco seasoning.
- Serve with rice, tortillas, or a fresh salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in a microwave or oven.
