Crockpot Enchilada Meatballs are the ultimate easy dinner solution with tender meatballs simmered in a rich, cheesy enchilada sauce. This slow cooker recipe is perfect for busy weeknights, offering melt-in-your-mouth texture and delicious Mexican-inspired flavors without any stress. Using pantry staples and simple ingredients, you’ll have a comforting, family-friendly meal ready to serve. Pair it with my Slow Cooker Pork Chops with Garlic Parmesan Sauce for another cozy dinner option.
Why You'll Love Crockpot Enchilada Meatballs - Easy Slow Cooker Mexican Dinner
Enjoy hearty Crockpot Enchilada Meatballs that are easy, family-friendly, and packed with melty cheese and bold Mexican flavors. Perfect for weeknight dinners!
- Hands-off cooking with the slow cooker makes dinner effortless.
- Bold enchilada sauce flavors mix perfectly with juicy meatballs.
- Great for meal prep and storing leftovers for easy lunches.
- Budget-friendly and uses common pantry staples.
Ingredients for Crockpot Enchilada Meatballs - Easy Slow Cooker Mexican Dinner
Ground meat: Beef gives rich flavor; turkey or chicken are leaner substitutions.Breadcrumbs: Use regular or gluten-free breadcrumbs; crackers can also work.
- Ground meat: Beef gives rich flavor; turkey or chicken are leaner substitutions.
- Breadcrumbs: Use regular or gluten-free breadcrumbs; crackers can also work.
Ingredient Note: Full measurements for Crockpot Enchilada Meatballs - Easy Slow Cooker Mexican Dinner are listed in the printable recipe card below.
How to Make Crockpot Enchilada Meatballs - Easy Slow Cooker Mexican Dinner
Step 1 — Prep & Preheat
Make the meatball mixture: In a large bowl, combine ground beef, breadcrumbs, chopped onion, egg, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Mix just until combined, don’t overwork.
Step 2 — Cook and Build Flavor
Form meatballs: Shape the mixture into 1-inch meatballs and place them in a single layer in the crockpot.
Step 3 — Finish, Taste, and Adjust
Add sauce and cook: Pour the enchilada sauce evenly over the meatballs. Cover and cook on low for 4-5 hours or high for 2-3 hours until fully cooked and tender.
Expert Tips for Crockpot Enchilada Meatballs - Easy Slow Cooker Mexican Dinner
- For extra moisture, add 1/4 cup of beef broth or water to the crockpot.
- Brown meatballs quickly in a skillet before crockpot for a crispier texture.
- Make homemade enchilada sauce for fresher flavor using chili powder, tomato sauce, and spices.
Crockpot Enchilada Meatballs - Easy Slow Cooker Mexican Dinner
Enjoy hearty Crockpot Enchilada Meatballs that are easy, family-friendly, and packed with melty cheese and bold Mexican flavors. Perfect for weeknight dinners!
Ingredients
Main Ingredients
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 1 large egg
- 1 cup shredded cheddar or Mexican blend cheese
- 1 1/2 cups enchilada sauce (store-bought or homemade)
Seasonings & Flavor Boosters
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
Optional Toppings
- Chopped fresh cilantro
- Diced green onions
- Extra shredded cheese for topping
- Sour cream or Greek yogurt
Instructions
How to Make Crockpot Enchilada Meatballs
- Make the meatball mixture: In a large bowl, combine ground beef, breadcrumbs, chopped onion, egg, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Mix just until combined, don’t overwork.
- Form meatballs: Shape the mixture into 1-inch meatballs and place them in a single layer in the crockpot.
- Add sauce and cook: Pour the enchilada sauce evenly over the meatballs. Cover and cook on low for 4-5 hours or high for 2-3 hours until fully cooked and tender.
- Add cheese and serve: In the last 15 minutes of cooking, sprinkle shredded cheese on top and recover to melt. Garnish with cilantro and green onions before serving.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Crockpot Enchilada Meatballs - Easy Slow Cooker Mexican Dinner FAQs
Yes! Mix and form the meatballs, then store them covered in the fridge for up to 24 hours before cooking.
Ground turkey or chicken are great leaner substitutes that work well in this recipe.
Keep leftovers in airtight containers in the fridge for up to 4 days or freeze for longer storage.
Overmixing the meat or cooking on high too long can dry them out. Use low heat and avoid compacting the meat too much.
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Before You Go
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