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Slow cooker enchilada meatballs served with cheese and garnished with cilantro

Slow Cooker Enchilada Meatballs

Delicious and easy to prepare, these slow cooker enchilada meatballs combine classic enchilada flavors with satisfying meatballs, perfect for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb ground beef or turkey Use a mix for a lighter option.
  • 1 packet taco seasoning
  • 1 cup bread crumbs
  • 1 large egg Acts as a binding agent.
Sauce and Toppings
  • 1 cup enchilada sauce For pouring over meatballs.
  • 1 cup shredded cheese (cheddar or Mexican blend) Add this in the final stage.
  • to taste Fresh cilantro for garnish Optional garnish.

Method
 

Preparation
  1. In a bowl, combine ground beef or turkey, taco seasoning, bread crumbs, and egg. Mix until well combined and form into meatballs.
Cooking
  1. Place the meatballs in a slow cooker.
  2. Pour enchilada sauce over the meatballs.
  3. Cook on low for 6-7 hours or on high for 4 hours.
  4. Sprinkle shredded cheese on top and let it melt for the last 10 minutes.
  5. Serve hot, garnished with fresh cilantro if desired.

Notes

To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove until warmed through.