Slow Cooker Enchilada Meatballs Recipe
Introduction
These Slow Cooker Enchilada Meatballs are a simple and flavorful dish perfect for busy days or casual gatherings. Tender meatballs simmer in spicy enchilada sauce with a touch of Rotel, then finish with melted cheese for a satisfying meal or appetizer.
Ingredients
- 28 oz frozen meatballs
- 28 oz enchilada sauce
- 10 oz Rotel, drained
- 1/2 cup Fiesta blend cheese, shredded
- Optional: fresh diced cilantro for garnish
Instructions
- Step 1: Add the frozen meatballs, enchilada sauce, and drained Rotel to your slow cooker. Stir gently to combine.
- Step 2: Cook on high for 3-4 hours or on low for 4-5 hours, until the meatballs are heated through and flavors meld.
- Step 3: Sprinkle the shredded Fiesta blend cheese evenly over the meatballs. Cover and cook for an additional 10 minutes, until the cheese is melted.
- Step 4: Optional: Garnish with fresh diced cilantro before serving. Enjoy over rice for a main dish or with toothpicks as a tasty appetizer.
Tips & Variations
- Use homemade or your favorite store-bought enchilada sauce to customize the flavor.
- Substitute ground beef or turkey meatballs if you prefer fresh over frozen.
- For extra heat, add chopped jalapeños or a dash of hot sauce to the slow cooker.
- Serve with sour cream or guacamole for added creaminess and flavor contrast.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This dish also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade meatballs instead of frozen?
Yes, you can use homemade meatballs. Just make sure they are cooked through before adding them to the slow cooker, as the slow cook time primarily heats and simmers the sauce and meatballs together.
Can I make this recipe in the oven instead of a slow cooker?
Absolutely. Place all ingredients except the cheese in a baking dish, cover with foil, and bake at 350°F (175°C) for about 30-40 minutes. Add cheese in the last 10 minutes to melt before serving.
PrintSlow Cooker Enchilada Meatballs Recipe
These Slow Cooker Enchilada Meatballs are a simple, flavorful dish featuring tender meatballs simmered in a zesty enchilada sauce with diced Rotel tomatoes. Topped with melted Fiesta blend cheese and optionally garnished with fresh cilantro, this recipe makes for a versatile meal or a crowd-pleasing appetizer perfect for family dinners or parties.
- Prep Time: 5 minutes
- Cook Time: 3-5 hours
- Total Time: 3 hours 5 minutes to 5 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Meatballs and Sauce
- 28 oz Frozen meatballs
- 28 oz Enchilada sauce
- 10 oz Rotel (drained)
Topping
- 1/2 cup Fiesta blend cheese (shredded)
- Optional: fresh diced cilantro for garnish
Instructions
- Combine ingredients in slow cooker: Place the frozen meatballs, enchilada sauce, and drained Rotel tomatoes directly into your slow cooker. Stir briefly to distribute the sauce and tomatoes evenly around the meatballs.
- Cook meatballs: Cover the slow cooker with its lid and cook on high heat for 3 to 4 hours or on low heat for 4 to 5 hours, allowing the meatballs to heat through and absorb the flavors of the sauce.
- Add cheese and melt: Sprinkle the shredded Fiesta blend cheese evenly over the top of the cooked meatballs. Cover again and continue cooking for an additional 10 minutes or until the cheese has melted completely.
- Garnish and serve: Optionally, sprinkle fresh diced cilantro on top before serving. These enchilada meatballs are delicious served over rice for a hearty meal or served with toothpicks as a fun appetizer at gatherings.
Notes
- You can use homemade or store-bought enchilada sauce based on your preference for heat and flavor.
- Make sure to drain the Rotel well to prevent extra liquid in the slow cooker.
- If preferred, you can substitute the Fiesta blend cheese with cheddar, Monterey Jack, or a Mexican cheese blend.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking on high to reduce excess liquid.
- Can be made ahead and reheated gently on low in the slow cooker or in a microwave.
- For a lower-fat option, use lean meatballs or turkey meatballs.
Keywords: slow cooker meatballs, enchilada meatballs, easy party appetizers, Mexican meatballs, crockpot recipes, cheesy meatballs, rotel meatballs
