Imagine coming home to the irresistible aroma of perfectly seasoned meatballs simmering in rich enchilada sauce. These Slow Cooker Enchilada Meatballs are a game-changer for busy weeknights. Combining juicy beef and pork with classic Mexican spices, then slow-cooked until tender, they’re topped with gooey cheddar cheese for a comforting meal that feels like a fiesta. Forget boring meatballs—these are packed with flavor and require minimal effort. Just mix, broil, and let your slow cooker do the rest.
Whether you’re feeding a hungry family or meal prepping for the week, this Slow Cooker Enchilada Meatballs recipe is a must-try. Serve them over fluffy rice to soak up every drop of the savory sauce. The best part? You only need a few simple ingredients and about 10 minutes of active prep. Your slow cooker takes over from there, transforming simple meatballs into a mouthwatering dish that will have everyone asking for seconds. Get ready for a dinner that’s both effortless and impressive!
Slow Cooker Enchilada Meatballs – Tender & Cheesy Dinner
- Preheat your oven's broiler to high: Line a baking sheet with foil.
- Combine all meatball ingredients in a large bowl: ground beef, pork, onion, eggs, salt, chili powder, cumin, garlic powder, parsley, pepper, Worcestershire sauce, breadcrumbs, and milk. Mix gently with your hands until just combined—do not overwork.
- Shape into meatballs: Roll mixture into golf ball-sized balls and arrange on prepared baking sheet.
- Broil meatballs: Place sheet 6-8 inches from heat source and broil for 8 minutes.
- Layer sauce and meatballs in slow cooker: Pour one can of enchilada sauce into bottom, place broiled meatballs in, then pour remaining sauce over top.
- Slow cook: Cover and cook on low for 2-3 hours until meatballs are tender.
- Add cheese: Sprinkle shredded cheddar over meatballs and let melt for 5 minutes.
- Serve: Spoon meatballs and sauce over hot cooked rice and enjoy!
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